Palitaw

Flat rice discs that tell you they are cooked by floating, which is the name.

Vegan.

Ingredients

• 300 g glutinous rice flour
• 200 ml water
• 150 g freshly grated coconut
• 100 g caster sugar
• 3 tablespoons sesame seeds, toasted
• 1/4 teaspoon salt

Method

1. Mix the glutinous rice flour with the water a little at a time to a soft dough that just holds together.
2. Take walnut-sized pieces and FLATTEN EACH ONE BETWEEN YOUR PALMS to about 3 mm — thin and roughly oval, not a ball and not neat.
3. Drop them into a wide pan of simmering water, a few at a time so they do not touch.
4. LIFT EACH ONE OUT THE MOMENT IT RISES TO THE SURFACE. That is the whole timer and the whole name: palitaw comes from the word for surfacing, and the disc floats when it is cooked through. There is nothing else to judge by.
5. Left in after they float they go slack and tear on the spoon.
6. Drain them well and roll each in grated coconut while still wet, so it sticks.
7. Serve with the sugar and toasted sesame mixed together in a bowl alongside, to dip into. Mixed over the top in advance the sugar dissolves and goes to syrup.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Philippines · All recipes