Lightly grease the molds with vegetable oil. Place in the steamer racks and set aside. TIGHTLY wrap the steamer lid with a damp kitchen towel. Next, prepare the steamer by adding water into the base. Heat until it starts boiling. Meanwhile, make the batter.
Make the batter
Combine 2 1/2 cup water, brown sugar, and salt in a large mixing bowl. Stir until sugar and salt is completely dissolved.
In a small bowl, combine annatto powder and 1/2 cup water. Stir until completely dissolved. Pour onto the brown sugar mixture. Stir again to combine.
Combine all dry ingredients in a large bowl. Whisk until lump-free. Pour the liquid ingredients and stir until combined. Strain the batter through a fine-mesh sieve and into a large measuring cup with a pouring spout.
Steam and Serve (see notes)
Gently stir the batter then fill each mold 3/4 full (see video). Place the racks in the steamer and cover with the lid.
Adjust the heat to the lowest heat so the water will gently simmer instead of boiling. Steam for 25 minutes until the top is set.
Remove from the steamer and let it cool completely. Remove from the molds using a spatula. Serve with grated coconut or dulce de leche. Enjoy!
Video
Notes
Ingredient substitutions
Sugar - add more based on preference. Start with 1 tbsp, taste then go from there.
Tapioca starch/flour - this recipe has not been tested yet with cassava flour, so wouldn’t recommend doing any substitutions for now.
Annatto powder - you can also use 1 tablespoon annatto seeds. Soak in 1/2 cup hot water for 5 to 10 minutes. Drain then discard seeds.
Steaming Tips:
If cooking in batches, don't pour the batter into the mold until you're ready to steam. The flour tends to sink if batter sits for too long. Stir it well before filling the molds and steam right away.
To achieve a silky smooth top, use a gentle boil/simmer. Steaming in continuous high-heat causes the kutsinta to wrinkle at the top.
To minimize the dimple/dent at the top of the cake, wrap the lid with a damp kitchen towel. This will prevent the water from dripping into the cake.