Preheat your steamer with 2 liters of water over medium heat and cover with a lid.Meanwhile, If you don’t have anatto powder you can use anatto seeds. In a sauce pan put a cup of water and 1½ tablespoons of anatto seeds and let it simmer for about 2-3 minutes until the water turns red-orange.
Remove from fire, strain the simmered anatto and discard the seeds. Add in the remaining half cup of water to cool down and set aside.
In a mixing bowl mix all the dry ingredients and whisk to mix well. Add the anatto water and lye solution (be exact with the lye measurement or mixture will become bitter and hard) then mix thoroughly, strain to remove the lumpy bits. Pour at least 3 tablespoons of the mixture into each molds, this recipe can yield a dozen of kutsinta.
Steam for about 25-30 minutes with a clean cloth under the lid. Once cooked, take off from the steamer and let is cool slightly before transferring to a plate for an easy removal. Served warm or cooled with freshly grated coconut and enjoy your perfect homemade kutsinta.