Palitaw

Ingredients

Instructions

In a wok or pan, roast sesame seeds until golden brown. Careful not to burn so roast over low heat.
Using a pestle, gently press the seeds to release flavor.
Combine sesame seeds, sugar and grated coconut meat. Set aside. NOTE: You may save some sesame seeds for toppings later.
In a bowl, combine glutinous rice flour and water. Mix well until you produce a dough.
Dough must be smooth but not watery, just enough so you can make a ball without it sticking to your hands.
If dough is watery, add some flour and vice versa.
Fill a sauteing pan, or any pan with water enough to cover the palitaw and make it float. Bring to boil.
Form small balls using the dough and flatten them using your thumb to create an oval shape or any shape you want as long as they are flat.
Drop each flatten ball into the boiling water and wait for it to float. Takes about less than a minute. Notice some palitaw are still at the bottom of the pan? This means they are not yet cooked
SUGGESTION: Create balls and cook them right away. Balls left on a plate tends to break when pulled. Better to drop them in the boiling water right after you created the desired shape.
Remove cooked palitaw from the boiling water draining as much liquid as possible. Coat them with the coconut mixture.
If grated coconut meat is not available, a butter caramel sauce can also be used as a replacement for the sesame-coconut-sugar coating.
Source: My Twisted Recipes