a classic Filipino delicacy that’s moderately sweet with a slight chewy texture and is usually served with shredded coconut. It’s perfect for snacking!
⅔cupof unsweetened shredded coconutlightly toasted* see Notes
Dulce de Lechefor topping (optional)
Instructions
Mix the flour, brown sugar, water and lihia in a large bowl with a whisk. Strain to make sure the mixture is smooth. Brush the molds with oil then set aside. Preheat the steamer. I wrap a kitchen towel under the lid to catch drips from condensation.
Once the water under the steamer starts boiling, lower the heat to medium-low. Position the oiled molds on the steamer. Stir the kutchinta mixer once again to make sure everything’s well combined. Fill the molds to about ¾ full then cover and cook for 30-40 minutes or until totally set.
Unmold and serve with toasted coconut, dulce de leche or freshly grated coconut (if available).
Notes
*I use the shelf-stable unsweetened medium coconut shreds in place of the fresh. Just toast it using a dry pan until lightly toasted. It’ll only take a few minutes so watch it carefully as it burns too quickly.