Ingredients:

• ½-cup uncooked rice

• ½-cup cooked rice

• 1-cup water

• ½-cup brown sugar, packed

• 1/8-teaspoon baking soda

• 1 teaspoon anatto (atcuete)

• banana leaf (blanched)

Procedure:

1. Soak rice at least five hours or overnight.

2. Combine with cooked rice and grind.

3. Combine with sugar and baking soda.

4. If coloring is used, soak anatto with baking soda and water in this recipe.

5. Strain seeds and rub against the sides of the strainer to extract coloring.  Use this water for grinding the rice.

6. Prepare the steamer.  Arrange saucers on steamer rack.

7. Pour cuchinta mixture into the saucers.

8. Steam  for 15 minutes.  Lift rack from steamer.  Remove saucers.  Cook if necessary, on wet towel set on a tray.

9. Remove cuchinta from the mold by lifting with a knife.

10. Serve cuchinta on a platter lined with banana leaves.

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