Palitaw

What is palitaw? Palitaw is a native Filipino snack made with galapong-a soft dough or batter (depending on the amount of water) made with rice flour and water–cooked quickly in briskly boiling water, rolled in niyog (freshly grated coconut) and served with a mixture of white sugar and toasted linga (sesame seeds). The name is derived from the Filipino word litaw, literally to surface. The name is descriptive of the way palitaw is cooked–the dough is dropped in a casseroleor pot of boiling water and when it rises to the surface after about 30 seconds, it is fully cooked.


INGREDIENTS:
5 c of sweet rice flour
2-2 1/2 c. of water
1/3 c of linga (sesame seeds)
1 c of white sugar
3 c of niyog (freshly grated coconut)

COOKING PROCEDURE:
1) Boil about 8 c. of water in a large pot or casserole.

2) Toast the linga (sesame seeds) in a small skillet, stirring often to avoid burning. Cool completely before mixing with the white sugar. Otherwise, the sugar will melt.

3) Mix the rice flour with the 2-2 1/2 c. of water until a soft dough forms. Take a teaspoonful of the dough and flatten it with your hands. Drop in the briskly boiling water. Cook a few pieces at a time. As soon as the dough rises to the surface, lift it out with a slotted spoon and roll in niyog (grated coconut). Repeat until all the dough has been cooked. Serve with the sugar and linga mixture.


TIPS:
To prolong the life of the cooked palitaw, freeze the palitaw (rolled in niyog but without sugar) in an air-tight container. Steam to refresh.