Saturday, July 15, 2006

Atchuete Cuchinta

4 cups all-purpose flour
4 cups white sugar
7 cups water
1 tablespoon lye (lihia)
1 tablespoon atchuete(annatto) seeds

Soak atchuete in 1/3 cup water to extract color. Mix flour, sugar, lye and the rest of water together. Stir until smooth. Blend atchuete extract. Fill muffin cups 1/3 full. Steam for from 15 to 20 minutes or until firm. Yield: 8 dozens.

posted by the_dreamer @ 11:35 AM

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