This is perhaps the easiest Filipino dessert or snack I could think of. In a manner of cooking it is reminiscent of the Italian ravioli. Ingredient and cookingwise it is much closer to the Japanese dango.
Seaking of Japan, right this moment I am watching as Gaara is abducted by the Akatsuki. I know this is way farther than the current release but hey I can’t help it I love Gaara (second only to Naruto of course). Yes, I have watched this countless times before. Sigh…
Oh well, going back to my palitaw, just a reminder. Do not make it too thick. Do not undercook it.
Palitaw
2 cups glutinous rice flour
3/4 cup water
1/2 cup grated palm sugar (darkest you can find)
1/4 cup soda cracker crumbs
also needed:
pot of boiling water
slotten spoon
1. Mix the glutinous rice flour and water together. After forming a slightly dry dough divide them into a golf ball sized balls.
2. Flatten each ball until it forms a small disc of about 1 cm thick.
3. Carefully drop discs (3-5) into the boiling water. Once the discs float it is about cooked. Leave for 3 minutes more then scoop out using the slotted spoon.
*This local dessert is called palitaw due to this occurrence. Palitaw is a derivative of “litaw” which means “show up” in English.
4. The cooked discs will appear swollen and really white. When you cut it with your fork the inside will have the same appearance as the outer part. Place them in a dry plate and sprinkle with the palm sugar and soda cracker crusts. The original recipe calls for white sugar, toasted sesame seeds and freshly grated young cocunut.
