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How to cook Palitaw
Palitaw Recipe is a small, flat, sweet rice cake eaten and a favorite afternoon snack in the Philippines. Palitaw is consisting of malagkit or sticky rice, washed, soaked, and then ground.
Cooking Palitaw is very easy, just scoop the Palitaw dough, flatten it, then dropped it into boiling water, when it floats on the water surface it is an indication that they’re done, that is the reason why it is called “Palitaw,” it floats when it’s cooked.
When you serve Palitaw, the flat discs are dipped in grated coconut and presented with a separate dip made of brown sugar or muscovado sugar and toasted sesame seeds.
Ingredients and Cooking Procedure of Palitaw:
- 2¼ cups glutinous rice flour
- 1 cup water room temperature
- 2 cups fresh grated coconut
- 1 cup light or dark mascovado sugar
- 3 tbsp. toasted sesame seeds
- Combine glutinous rice flour with water and mix with a spoon until a dough is formed.
- Knead the dough just until smooth and softened.
- Scoop about 1 heaping tablespoon of dough then shape it into a ball and make another ball until you’re done with the dough. I made 18 pieces of glutinous rice balls.
- Lightly wet your hands so it wont stick on your palm then flatten the rice balls using the palm of your hands, and set aside.
- Boil water in a cooking pot then put-in the flattened Palitaw dough, in batches don’t over crowd your pot to avoid sticking from each other.
- When Palitaw dough starts to float, just leave it for 2 minutes more before you remove them from the pot. Use a slotted spoon so that the water will drip off.
- Roll the Palitaw in fresh grated coconut then arrange it on a serving plate and sprinkle big amounts of mascovado sugaron top, sprinkle with toasted sesame seeds and serve immediately.
Try this very easy to make sticky and chewy Palitaw with sesame seeds and freshly grated coconut.