1 csweet glutinous rice flour (i used a spice mill to finely grind the rice)
3/4 cwater (1/4 cup of the water was replaced with coconut milk)
·shredded or grated toasted dried coconut
·brown or white sesame seeds
·ground cinnamon (optional but good!)
How to Make Palitaw
- Combine the sugar, toasted coconut and sesame seeds in a plate or wide prep bowl.
- Bring a pot of water to a full BOIL.
- In a mixing bowl stir together the rice flour and water/(coconut milk). At first the mixture will be soupy but within only a few minutes the rice will have absorbed the liquid and it will turn from a batter to dough constistency.
- Oil a small cookie scoop or similar (I use my stainless steel coffee scoop I picked up at Starbucks long time ago) and scoop out 2 tablespoons of the dough. Slightly flatten and boil the palitaw in the water but do not crowd. Once the palitaw has boiled to the surface of the water, use a spider skimmer or slotted spoon and transfer to a tea towel-lined or paper towel-lined plate to soak up any residual water. As soon as the palitaw are cool enough to touch, still hot (and sticky!), roll the flattened balls into the coconut/sugar mixture.
- Arrange on a plate or serving platter and garnish with a sprinkle of ground cinnamon. Any leftover coconut/sugar mixture can be garnished on top, too.