Palitaw as most Filipino’s know it is a simple rice cake or what Filipinos called “kakanin” prepared with glutinous rice flour with a bit of water to make into a flat dough then cooked in boiling water until it floats, coated with sugar, coconut and toasted sesame seeds. Masikoy on the other hand uses the similar dough but sometimes coconut strips can be added then cooked in toasted or roasted sesame seed paste and brown sugar infused coconut cream or just water.
This kakanin is popular in Pangasinan usually found in markets together with other rice cakes usually eaten as a snack during merienda. On its simplest form these glutinous rice balls are just cooked in sweetened water with the roasted sesame powder but for today we will be making it a bit special and flavourful since we will be cooking it in coconut cream and infusing the rice cakes with coconut strips for additional texture.
- 2 cups glutinous rice flour
- 1 cup water
- ⅓ cup coconut strips
- ½ cup roasted sesame seeds, ground
- 3 cups coconut milk
- 1 cup brown sugar
- 1 stalk pandan leaves
- a pan of water
- In a bowl combine all rice cake ingredients, mix well until it forms into a dough.
- Pinch a small piece of dough then flatten it out to form an oblong disc. Set it aside and do it with the rest.
- In a wok combine all sauce ingredients then slowly bring it to a boil. Gently add the rice cakes then cook until everything floats on the top. Place in serving bowl, served with the sauce it was cooked with. Serve.