Palitaw is a famous Filipino bubbled rice cake. These rice cakes were customarily set up with beat rice, however today there are essentially made with a blend of glutinous rice flour and water. Portrayed by their round and level shape, they are bubbled in water, at that point abounded in ground coconut and improved sesame seeds.
The name is gotten from the Filipino word litaw, which intends to glide, alluding to the planning technique wherein the cakes are bubbled until they begin drifting on a superficial level. Much the same as other rice cakes in the Philippines, palitaw is delighted in as a sweet, however it additionally makes for a fantastic evening treat.
- 1/2 kilo glutinous rice flour
- 1 grated mature coconut
- 3 tablespoon sugar
- 1 tablespoon toasted sesame seeds
- pinch of cinnamon (optional)
- Boil water.
- Shape galapong into small disks. Drop one by one to the boiling water. When it floats, it’s already cooked.
- Removed cooked palitaw with a slotted spoon to drain water and place on a bed of crushed or grinded coconut.
- Cover both sides of the palitaw with crushed coconut. Arrange on a platter or banana leaves.
- Mix sugar, toasted sesame seeds and cinnamon. Sprinkle over the palitaw.