HOW TO MAKE PALITAW
Servings: 12 to 15 pcs
2 cups giniling na malagkit (or glutinous rice flour)
1 cup water
1 tsp. pandan extract (optional)
½ cup white sugar
1 cup grated coconut
¼ cup sesame seeds, toasted (linga/grounded in mortar) + brown sugar
Some heated banana leaves for Palitaw liners
1. Transfer the glutinous rice flour into a bowl. Add pandan extract (optional) and add water in little batches to form a smooth dough but firm enough to knead into a ball. (unti unti lng ang paglalagay ng tubig).
2. Scoop 2 tablespoons of the rice dough. Flour hands and then form it into a ball. Flatten it using your palm to form an oval shape. Set aside separately on a plate
3. Do the same process until the rest of the dough is formed into a palitaw shape dough.
4. In a large pot add enough water. Let the water boil and one by one add the flatten dough into the boiling water. Do it by batch and do not overcrowd the pot.
5. Let the rice dough cook for about 3 minutes or until the palitaw floats onto the surface of the boiling water. It floats when its already cooked.
6. Using a large slotted spoon, scoop each floating dough out of the boiling water. Let it drain on a strainer to drip excess water. Let it cool and set aside.
7. Sprinkle the rice cake with grated coconut.
8. How to make Palitaw Linga: Combine sugar and toasted sesame seeds (crushed in mortar or dikdikan) and top it on palitaw before serving.
9. Transfer the coated Palitaw in a platter lined with banana leaves for more aroma and flavor. Serve and enjoy!