Customarily, this palitaw is made with glutinous rice soaked overnight in water and then processed into a soft dough via grinding. Its name literally means to surface that is the cooking process on which the cakes float to the surface of the boiling water when they are done. After this boiling process, it is coat with grated coconut and dusted with a mixture of toasted sesame seeds and sugar before serving. Palitaw is best describe as a small, flat, sweet rice cake eaten in the Philippines. Mainly made from malagkit or sticky rice and flavored with coconut meat, sugar and sesame seeds. Cooking this is so simple, just scoop the Palitaw dough, flatten it, then dropped it into boiling water, when it floats to the surface it is an indication that they’re done. Try this native snack dish and make your snack time wonderfully delicious.
- 1 kg galapong malagkit (glutinous rice dough)
- 1 coconut, meat grated
- ½ kg sugar
- Water for cooking
- Sesame seeds, toasted
How To Cook Palitaw:
- Divide the galapong into several portion, depending on the size of serving you desire.
- Roll each portion into a ball and flatten to make a tongue-like shape.
- Boil some water. While the water is boiling, drop each of the galapong portions.
- It is cooked when it surfaces.
- Remove each cooked portion. Allow to cool.
- Dredge in grated coconut and sprinkle with sugar mixed with toasted sesame seeds before serving.
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