1 1/2 cup water
1/2 cup mashed ube (purple yam)
1/2 cup brown sugar or add more
1 1/2 cup cassava powder
1/4 cup cornstarch or plain harina (flour)
*If using tapioca starch: use 1 cup tapioca starch instead of 1 1/2 cup
and 1 cup of cornstarch.
Dilute 1/2 to 1 cup cup brown sugar to 1 cup water and set aside.
Note: Don’t use white sugar, otherwise it will tuen out like pichi pichi in taste.
For the ube purple yam:
Combine ube 1/4 cup or 1/2 cup fresh mashed ube and 1/2 cup water
to make 1 cup ube (purple yam)
TIPS: The more ube you use, the darker hue of ube kutsinta you will get. And less ube will result in light purple ube.
You can use blender to have finer ube or use strainer. Set aside.
In another bowl, mix 1 1/2 cup of cassava powder into (B) diluted brown sugar. Mix well. Add 1/4 cup of cornstarch and mix well.
Combine B and C in one bowl and mix until well combined. But do not overmix.
Prepare your steamer.
Pour the combined mixture into molds and cook for 30 minutes or adjust time as needed.
Sprinkle with fresh grated coconut before serving. Enjoy!