Bec the Fiipino recipe for puto and kutsinta use rice flour and not glutinous rice flour, lye is added for its chewy consistency. However, if you google, there are some cooks who says they do not use lye water but add other stuff like cassava flour and tapioca starch. I used to make cassava cake as gluten free for my husband but never use cassava as substitute for lye when making kutsinta…
Malaysian Chinese adopted this recipe from the Filipinos. The Chinese makes steamed rice cake very similar but the size is larger and sometimes they add food coloring to it whereas authentic puto and kutsinta are the size of a French macaron.
You are inventive and like to try new recipe, and so, I hope you can try Palitaw. Simple In the beginning, you do not have to use banana leaves for serving, and you can use coconut that is grated but if. you like Palitaw, by a grated and have hubby bang it into a wooden horse which makes it easier to grate1
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