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KUTSINTA
1 c rice flour
1/2 cup all purpose flour
1 c brown sugar
1 1/2 c water
1 tsp lye water
grated coconut
In a mixing bowl, combine all the ingredients and mix well
Pour into muffin cups, until half full.Steam in a large pan with a cover; the water should be 2 inches deep. Cook for 30 minutes or until a toothpick inserted comes out clean.
let it cool before you remove from the muffin pans and serve with grated coconut.
testlang
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- CHINESE- STYLE BARBECUED SPARERIBS
- FOOD@HOME
- BACON,SCALLION, AND CHEDDAR MINI QUICHES
- ADOBONG CARNE
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- ALMOND BISCOTTI
- ALMOND GRANOLA WITH DRIED FRUIT
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- ~REQUEST RECIPE HERE~
- ~UNFINISHED~
- PAN SEARED COD WITH HERB BUTTER SAUCE
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