Palitaw is a soft, chewy rice cake made from glutinous rice flour or malagkit. If you are not yet familiar about the classic Filipino Palitaw, learn about it here: Palitaw Recipe.
This particular recipe is a twist or an upgrade to our regular Palitaw, it is called Palitaw Sa Latik. This means we will be pairing up our rice cake with Latik or caramelized coconut cream. This will serve as a yummy sweet sauce or coating and will add that extra flavor. Yum!
Are you excited? Making these will involve several steps so take time to study this easy step-by-step guide:
INGREDIENTS:
For the Palitaw:
- 2 cups glutinous rice flour
- 1 cup water
For the Latik:
- 1 can coconut milk or cream
For the Sauce:
- 1 can coconut cream
- 2 cups coconut milk (Pangalawang piga)
- 1 cup brown sugar
- Water (To adjust thickness)
- Pinch of salt
HOW TO COOK:
For the Palitaw:
- Combine the rice flour and water in a bowl until a smooth dough is formed.
- Form small balls then flatten the balls into quarter inch thick.
- Stretch the dough to make an oval shape.
For the Latik:
- To make latik, start by pouring coconut cream into a saucepan.
- Bring to a boil with continuous stirring until almost dry.
- Turn heat to low and continue stirring until the curds separate from the coconut oil.
- Continue stirring until the curds are browned but not burnt.
- Drain and set aside.
For the Sauce:
- Mix coconut milk and brown sugar.
- Simmer and let the sugar melt.
- Add a pinch of salt.
- Drop in formed palitaw and let it cook.
- Once the palitaw float, it is cooked.
- Add the coconut cream and let it simmer until the sauce is slightly thick in consistency.
- Add cooked latik and remove from heat. Serve and enjoy!
IMAGE: catsmovingkitchen.wordpress.com
