Palitaw

Ingredients

Measure and prepare everything before you begin cooking.

• 2 cups glutinous rice flour
• ¾–1 cup water, added gradually
• 1 cup freshly grated or thawed frozen coconut
• ⅓ cup white sugar
• 3 tbsp sesame seeds, toasted
• ¼ tsp fine salt
• Water, for boiling

Instructions

1. 1

   Mix the glutinous rice flour with water a little at a time until the dough is smooth, soft and easy to shape without sticking heavily to your hands.

2. 2

   Combine the grated coconut, sugar, toasted sesame seeds and salt on a wide plate. Keep this coating ready beside the stove.

3. 3

   Pinch off a heaped tablespoon of dough, roll it into a ball, then flatten it into an oval about 7 mm thick. Cover the shaped pieces with a damp cloth.

4. 4

   Bring a wide pot of water to a gentle boil. Cook the rice cakes in batches, stirring once gently so they do not settle on the base.

5. 5

   When each cake floats, let it cook for 30 seconds more, then lift it out with a slotted spoon and allow the excess water to drain.

6. 6

   Coat the warm cakes generously in the coconut mixture and serve the same day while soft and chewy.