Palitaw

Palitaw is a popular native Filipino dessert and afternoon snack. This is one of the easiest Kakanin to make. It is made from sticky rice, or glutinous rice flour, or in Tagalog is malagkit. It is also known as mochiko sweet rice flour. Palitaw is derived from the Filipino root word"Litaw" meaning to surface or to float. In early years, they used grounded or pounded sticky rice.  Nowadays, since rice flour is readily available in grocery stores, it is now preferably used rather than making it from scratch.
My husband loves this kakanin, he calls it "dila," or tongue, because of its oval or rounded shape. This is made by combining the rice flour and water until a dough is formed. It is then divided into small pieces and shaped into a ball then flattened. It is cooked in boiling water until it surfaces, which means it is already cooked.

Ingredients:

• 1 box Mochiko Sweet Rice Flour
• 1 whole coconut (grated)
• 1 cup Granulated Sugar
• 1/2 cup Roasted Sesame Seeds
• 1 cup Water
• 4 cups Water

Let's Cook:

1. Combine sticky or glutinous rice flour and water. Mix well until a dough is formed.
   
2. Divide the dough into smaller pieces and roll it into a ball the size of a golf ball.
3. Flatten the dough balls using the palm of your hands, or by pressing the center of the dough with your fingers to flatten it.
   
4. In a large pot, over medium heat, add 4 cups of water and put it in a boil.
5. While boiling, put in the flattened dough one at a time leaving extra space for each dough to allow them to float.
6. When the flattened dough floats,  it is now cooked. Remove from the pot and drain the remaining liquid.
7. In a medium bowl, combine granulated sugar and roasted sesame seeds. Mix well.
8. Dredge the rice cake onto freshly grated coconut then onto the sugar and sesame seed mixture.
9. Arrange in a serving plate. Palitaw is best served with your favorite hot beverage like coffee or tea.