Palitaw is made from the malagkit or sticky rice washed, soaked and then ground. It is a small, flat, chewy sweet rice cake eaten in the Philippines.
- 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.
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