Palitaw with Yema filling is another delicious Pinoy delicacy. Nakakamiss ang kakanin na ito. These are so delicious when serve with banana leaves liners, fresh grated coconut, toasted crushed sesame seeds.
Nowadays, restaurants are serving this Palitaw though I notice, the sesame seeds were not pounded or crushed. Back in the days, sellers will put pounded or ground sugar and sesame seeds in an ice candy plastic and another plastic for ground coconut. While the palitaw with yema are wrapped in banana leaves and lined on top of bilao or native tray.
This process is I think to preserve the freshness of Palitaw with Yema because ground coconut can quickly spoil.
There are lots of choices for the Palitaw Filling: monggo, ube, peanuts, chocolate, cheese and caramel. I want them all! Yummy..
Servings: 12 to 15 pcs
Palitaw with Yema
2 cups giniling na malagkit (glutinous rice flour)
1 cup water
1 tsp. pandan extract (optional)
½ cup white sugar
1 cup grated coconut
¼ cup sesame seeds, toasted
For the Yema Fillings (Milk Custard)
1 can (300 mL) condensed milk
3 egg yolks
1 tbsp. butter
Some heated banana leaves for Palitaw liners
Prepare the yema fillings first.
Place a saucepan on a medium to low heat. Mix together the butter, condensed milk and egg yolks. Whisk very well to evenly combine.
Stir constantly for about 10 minutes or until the custard becomes sticky. Set aside to cool.
Place the glutinous rice flour in a bowl. Put pandan extract (optional) and gradually add water to form a soft and smooth dough but firm enough to knead into a ball.
Using your floured hands, scoop about two tablespoons of the rice dough and then form it into a ball. Flatten the dough using the palms of your hands. Set aside on a separate plate.
Repeat the process until the rest of the dough is used up.
Put about one tablespoon of yema at the middle of the flattened dough. Shape again the dough into an oval-shaped dough keeping the fillings intact in the middle. Flatten the stuffed dough using the palms of your hands. Be careful not to break the dough to avoid the fillings from oozing out. Do the same with the rest of the dough.
Fill a heavy-bottomed pot with water. Bring the water into a rolling boil. Carefully drop the flatten dough into the boiling water. Do it by batch and do not overcrowd the pot.
Cook the rice dough for about 3 minutes or until the dumplings float onto the surface of the boiling water.
Scoop out the floating dough using slotted spoon. Transfer into the strainer to drain excess water. Allow to cool for a while.
Drench the rice cake in grated coconut.
Sprinkle with combined sugar and toasted sesame seeds ( crushed in mortar).
Arrange the coated Palitaw in a platter with heated banana leaves liner.
Serve and enjoy!
For retail, sellers will individually wrapped it in heated banana leaves. And sell it with ready packs of grated coconut, sugar and crushed toasted sesame seeds.
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Credits: Lei Gonzagalon
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