• To cook on the stovetop (Option 1)

  In a medium-sized mixing bowl, place the panocha discs and pour the boiling water over it.

  Using a fork, mash the discs as they soften with the water. Make sure the solid discs melt thoroughly in the hot water until there are no more solid pieces.

  The liquid should be smooth and have a thick, syrup-like consistency.
• Add the achuete powder to the panocha liquid.

  Using a whisk, blend thoroughly till there are no more lumps and liquid is smooth. Set aside.
• In a large mixing bowl, combine the flours and brown sugar. Whisk the dry ingredients together.

  Slowly pour the panocha-achuete liquid mixture into the dry ingredients.

  Add the lye water. Blend ingredients well by hand, till there are no more lumps and liquid is smooth.

  *Tip: Use an immersion blender if it is more convenient.

  Set the mixture aside.
• Prepare the molds: Grease with coconut oil, the small (2-inch diameter) round muffin or tart pans (metal or silicone).
• Using a sieve or strainer, pour the mixture into the small muffin molds or tart pans, up to 3/4 full each.

  Arrange the muffin molds inside the steamer's layer with holes. Place this over the bottom pot of the steamer which contains the briskly boiling water.

  Cover and steam for about 45 to 50 minutes. Test for doneness by inserting a toothpick in the middle of one Kutsinta. If toothpick comes clean, then the rice cakes are cooked.
• Remove the Kutsinta from the steamer and cool on the counter for about 10 minutes.

  When the Kutsinta have cooled down, carefully remove from each tin and place on a dessert platter.

  Refrigerate the Kutsinta for about 1 hour to firm up some more.

  Serve chilled or at room temperature, sprinkled with grated coconut on top or on the side.

To cook in the Instant Pot multicooker (Option 2):

• In a medium-sized mixing bowl, place the panocha discs and pour the boiling water over it. With a fork, mash the discs till they melt and blend with the water to become liquid-like. There should be no solid pieces.

  Add the achuete powder to the panocha mixture. Blend till there are no lumps. Set aside.
• In a large mixing bowl, whisk the dry ingredients - the flours and brown sugar.

  Slowly pour the panocha-achuete liquid mixture over the dry ingredients. Whisk and combine ingredients. Add the lye water and mix well till there are no more lumps.
• Grease the small muffin molds or tart pans that can fit into a steamer basket inside the Instant Pot.

  Using a sieve or strainer, pour the liquid mixture into the molds. Arrange these molds in a silicone or metal basket (with holes in the bottom) which can fit in the inside pot of the multicooker.

  Place the steamer basket on top of a trivet (that comes with the appliance). This should fit in the inside pot.
• Pour about 4 cups of water along the sides of the inside pot. The water should reach between the trivet and halfway up the sides of the steamer basket.

  Secure the lid. Check that the cooking pressure is on High and release valve is set to Sealing.

  Select Manual on the keypad and cook at Steam for 40 minutes.

  When cooking is complete, do a quick release. Click Cancel on the keypad to turn off. Carefully unlock and open the lid - place on a dry counter.
• When Kutsinta have cooled to almost room temperature, turn the molds upside down to loosen and release the rice cakes on a dessert platter.

  Refrigerate for at least one hour to firm up.

  Serve with grated coconut on top or on the side.

Cook's comments:

• Panocha discs are raw, sugarcane cakes, reddish-brown in color and made from boiled molasses. They are round discs, shaped like small coconut shells. These can be purchased at Asian markets here in the USA. Also found on online sources.

  Lye water is known as lihiya to most Filipinos. It is sodium hydroxiden, a liquid alkaline, clear substance used in cooking to give a sticky, jelly-like texture. I purchase a bottle often at Asian markets or online sources.

  To store: Keep leftovers of Kutsinta and coconut meat in separate food containers, covered and refrigerated till ready to eat. Serve chilled or at room temperature. These keep in the refrigerator for 5 to 7 days. Freezing the Kutsinta does not work, it tends to get mushy and watery.

  Grated coconut meat can be purchased frozen in Asian markets. Keep leftovers in plastic resealable bags in the freezer, for about 1 month.

Instant Pot notes:

• Instant Pot is the brand name of a multicooker that cooks in High and Low Pressure. There are other multicooker brands, as well.

  Tip: It takes about 17 to 20 minutes for the Instant Pot to preheat before the High Pressure cooking time begins. For other brands of multicookers, please consult the product manual for cooking time and safety precautions.

  Disclosure: I was not paid by the brand to mention the appliance. My opinions are my own.