Palitaw is a Filipino Rice Cake made with glutinous rice dough poached in water, once cooked it is coated with coconut, sugar and toasted sesame seeds.
- In a non stick pan toast the sesame seeds, mix regularly until golden brown in color. Place in a plate then set aside.
- In a mixing bowl, soak desiccated coconut in 1/2 cup of coconut milk, mix well and make sure the coconut crumbs is properly re-hydrated. Place in a plate then set aside.
- Place the sugar on a plate then set aside.
- In a large pot boil 2 litres of water.
- While waiting for the water to boil. Mix the glutinous rice flour with water until a soft dough forms (add or remove water as needed).
- Once a dough is formed get a table spoonful of dough, place it on a flat surface and flatten it with your palms or rolling pin. Now remove it with a flat frying spatula and drop it briskly in the boiling water. Place around 6 doughs at one time to prevent over crowding and sticking to each other. Now once it floats remove it with a slotted spoon and place it on the plate with grated coconut, give it a good drench then do the same with sesame seed plate, then finally on to the sugar plate.
This desicated coconut and coconut milk procedure is meant for those where fresh grated coconuts is not accessible, otherwise replace it with grated fresh mature coconut
- Serving Size: 180 g
- Calories: 690 kcal
- Sugar: 26.86 g
- Sodium: 19 mg
- Fat: 16.42 g
- Saturated Fat: 9.887 g
- Unsaturated Fat: 5.201 g
- Trans Fat: 0 g
- Carbohydrates: 125.11 g
- Fiber: 7 g
- Protein: 10.79 g
- Cholesterol: 0 mg
Keywords: Rice Cake, Rice Cake Poaching, Glutinous Rice Floaters