INGREDIENTS:
- 1 lb glutinous rice (malagkit)
- 1 cup sesame seeds, toasted
- 1 cup white sugar
- 4 cups freshly grated coconut
- Water
INSTRUCTIONS:
- Soak glutinous rice in water overnight.
- The next day, drain the water. Grind the rice using a miller or a grinder. The end result is a dough of rice flour in a pasty consistency.
- Shortcut: you can buy ready-made glutinous rice dough from your nearest public market, follow instructions on the package on how to make it into dough.
- In a deep, large sauce pan, bring water to a boil, about 5 inches deep.
- Take about a spoonful of the rice dough and roll it into a ball between the palms of your hands.
- Flatten it in the middle using your thumb until it takes the shape of a tongue.
- Drop the flattened dough into the pot of briskly boiling water. Wait for a few seconds until it starts to float.
- Remove it from water.
- Place the cooked palitaw on a bed of grated coconut.
- Turn it over to cover both sides. Set aside.
- Repeat the steps with the remaining dough.
- In a separate small bowl, mix sugar and toasted sesame seeds (toasted for about 2 to 3 minutes on a hot skillet over medium heat).
- Sprinkle this mixture over the cooked palitaw as you serve them.
Source: Foodipino
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