Squash Cuchinta

1/2 cup sugar
1 cup + 3 tbsp. water
3/4 cup all purpose flour
1/2 cup squash, boiled and mashed
1/2 tbsp. lihia
oil for greasing mould
coconut, freshly grated


Dissolve 1/2 cup sugar in water. Boil and cool. Sift flour and add little
by little to the cooled syrup while stirring.

Add the mashed squash. Blend and strained the lihia. Mix thoroughly.

Line cuchinta molders (muffin pans can be used as substitute) with oil.

Pour 2 tablespoons of squash mixture into each molder. Cover with cheese
cloth or waxed paper.

Steam for 2 minutes or until set. Serve with grated coconut. Serves 15