2 1/2 c. rice
1/4 c. malagkit
1 3/4 c. brown sugar
1/3 c. cooked rice
5 c. water
3 tbsp. ligia
4 tbsp. achuete for coloring

Soak rice and malagkit overnight. Grind with the 5 ups water in which they were soaked and the cooked rice. Add sugar, achuete coloring and lye. Stir well to blend. Turn into cuchinta molds filling each 3/4 full, and place on a steamer over boiling water. Cover and steam for 15 minutes. Cool cuchinta before removing from containers. Serve with grated coconut.