Servings: 12 to 15 pcs
- 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
- Some heated banana leaves for Palitaw liners
- 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.
- 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 palitaw floats 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.
- Sprinkle the rice cake with grated coconut.
- Top 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!
Credits to: pinoykusinero.com