Palitaw

Palitaw is a term used to call a sweet level rice cake that is eaten in the Philippines as a tidbit or treat. Initially, grounded or beat clingy rice is utilized to make this rice cake (called kakanin in the neighborhood language) – notwithstanding, the act of utilizing bundled rice flour became regular since it is progressively proficient

This is made by just blending rice flour and water until a mixture is framed. The mixture is partitioned into little pieces at that point physically formed into a ball-shape figure and straightened. The leveled mixture are cooked in bubbling water until they skim – this is the motivation behind why it was called thusly. The name was gotten from the Filipino word "litaw", which signifies "to skim or to surface".

I ought to have made this yesterday yet I came up short on glutinous rice flour; I expected to return to the Asian store at the beginning of today to renew my stock. Glutinous rice flour is still best contrasted with standard rice flour for this formula.

Fixings

2 cups glutinous rice flour

½ cup granulated sugar

1 cup water

½ cup sesame seeds cooked

1 cup ground coconut

Directions

Consolidate glutinous rice flour with water and blend until a mixture is framed.

Scoop around 2 tablespoons of batter at that point form it into a ball-molded figure.

Straighten the ball-formed mixture utilizing the palm of your hands.

Bubble water in a cooking pot at that point put-in the leveled mixture.

At the point when the leveled batter begins to drift, expel them from the pot and put it in a safe spot permitting water to trickle.

Join sugar and broiled sesame seeds at that point blend well.

Roll the rice cake in ground coconut then in the sugar-sesame seed blend.

Mastermind in a serving plate at that point serve. Share and appreciate!