Palitaw

Photos by SDeluz

Palitaw is a small, flat, sweet rice cake eaten in the Philippines. They are made from malagkit (sticky rice) washed, soaked, and then ground. Scoops of the batter are dropped into boiling water where they float to the surface as flat discs - an indication that they're done. When served, the flat discs are dipped in grated coconut, and presented with a separate dip made of sugar and toasted sesame seeds.

Ingredients:

1 cup glutinous rice flour

1/2 cup water

2 tbsp sesame seeds

1/2 cup white sugar

1/4 cup grated coconut

chopped roasted nuts (optional)

Procedure:

1. Mix glutinous rice flour and water in a bowl and form a soft dough. Set aside.

2. Bring a large pot of water to a boil.

3. Take a portion of the soft dough and roll it into a ball between the palms of your hands. Pull lengthwise and shape into a tongue. Drop into the boiling water. 

4. The cake is ready when it floats. Scoop it out with a strainer and roll it in the sugar and sesame seed mixture. Place it on a serving platter. Repeat with the rest of the dough. 

5. In a separate dry bowl, mix sesame seeds, sugar, nuts, grated coconut together. This will be the toppings.

6. Top the cakes with the toppings or roll them in and serve warm.

This is normally made during new year festivities in Philippines. The stickiness of the dough denotes good luck for the coming whole year. I love making this once in a while. The mixed toppings can be refrigerated for a month.