Difference between revisions of "Palitaw"
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* toasted [[sesame seed]]s | * toasted [[sesame seed]]s | ||
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1. Soak [[glutinous rice]] in [[water]] for at least one hour. | 1. Soak [[glutinous rice]] in [[water]] for at least one hour. | ||
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[[Category:Coconut Recipes]] | [[Category:Coconut Recipes]] | ||
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| + | [[Category:Filipino cuisine]] | ||
| + | [[Category:Snack Recipes]] | ||
[[Category:Glutinous rice Recipes]] | [[Category:Glutinous rice Recipes]] | ||
[[Category:Rice Recipes]] | [[Category:Rice Recipes]] | ||
[[Category:Sesame seed Recipes]] | [[Category:Sesame seed Recipes]] | ||
| − | [[Category: | + | [[Category:Appetizer Recipes]] |
[[Category:Sweet rice flour Recipes]] | [[Category:Sweet rice flour Recipes]] | ||
Latest revision as of 12:35, 28 June 2012
Description
Palitaw is another product of rice that originated in Pangasinan a province in the Northern part of Luzon, Philippines.
Ingredients
- glutinous rice flour
- water
- grated young coconut
- white sugar
- toasted sesame seeds
Procedures
1. Soak glutinous rice in water for at least one hour.
2. Form into small balls and flatten with fingers to form tongues.
3. Drop in boiling water. When they float, skim and drop in cold water.
4. Drain and roll in mixed coconut, Sugar and sesame mixture.
5. Serve cold.
