PALITAW (SWEET RICE CAKES)
This sticky, chewy dessert is very easy to make and can also be served as a snack.
Provided by lola
Categories World Cuisine Recipes Asian Filipino
Time 50m
Yield 10
Number Of Ingredients 7
Steps:
- Mix the rice flour, 1/2 cup sugar, and the water together in a bowl into a soft dough; set aside.
- Stir 1/2 cup sugar and sesame seeds together in a small bowl. Toss the coconut with the salt together in a separate bowl.
- Bring a large pot of water to a boil.
- Take a portion of the soft dough and roll it into a ball between the palms of your hands. Pull lengthwise and shape into a tongue. Drop into the boiling water. The cake is ready when it floats. Scoop it out with a strainer and roll it in the sugar and sesame seed mixture. Place it on a serving platter. Repeat with the rest of the dough. Top the cakes with coconut and serve warm.
Nutrition Facts : Calories 197.3 calories, Carbohydrate 39 g, Fat 4.3 g, Fiber 1.7 g, Protein 1.6 g, SaturatedFat 3.2 g, Sodium 265.4 mg, Sugar 24.2 g
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James Morakinyo
[email protected]I love palitaw rice cakes, but I've never tried making them myself. This recipe was easy to follow and the results were great! I'll definitely be making these again.
Cadnaan Bashiir
[email protected]These palitaw rice cakes were delicious! The coconut filling was the perfect balance of sweet and creamy. I'll definitely be making these again.
Araf Mollik
[email protected]I'm not sure what went wrong, but my palitaw rice cakes turned out really gummy. I think I might have overcooked them.
Tue Nguyen
[email protected]I made these palitaw rice cakes for my family and they loved them! They're so easy to make and they're a great way to use up leftover rice.
Shelmith Achieng
[email protected]These palitaw rice cakes were a bit too sticky for my taste. I think I'll try using a different type of rice flour next time.
Zayden Newton
[email protected]I've never had palitaw rice cakes before, but I'm definitely a fan now! They're so unique and delicious. I love the chewy texture and the sweet coconut filling.
Chris MacDonnell
[email protected]I'm allergic to coconut, so I substituted the coconut milk and shredded coconut with almond milk and almond flour. The palitaw rice cakes turned out great! They were just as delicious as the traditional version.
Zain Raja
[email protected]These palitaw rice cakes were a bit bland for my taste. I think I'll try adding some spices or herbs next time.
Aastik Shah
[email protected]I love the chewy texture of these palitaw rice cakes. They're also very easy to make. I'll definitely be making them again.
A Y
[email protected]These palitaw rice cakes were a bit too sweet for my taste, but they were still very good. I think I'll try making them again with less sugar next time.
Alexandra Porter
[email protected]I'm not a huge fan of coconut, but I really enjoyed these palitaw rice cakes. The coconut filling was subtle and not too overpowering. The rice cakes themselves were also very soft and chewy.
Jimmy O'Brien
[email protected]I made these palitaw rice cakes for a party and they were a huge hit! Everyone loved them. They're so easy to make and they're so delicious.
Birendra and Deepa Rawat
[email protected]I love palitaw, but I've never made them myself before. This recipe was easy to follow and the results were great! The rice cakes were soft and chewy, and the coconut filling was sweet and creamy. I'll definitely be making these again.
Fatia Namirembe
[email protected]These palitaw rice cakes were a bit too chewy for my taste, but the coconut filling was delicious. I think I'll try making them again with a different type of rice flour.
Mohsin mumtaz
[email protected]I'm so glad I tried this palitaw recipe! It was surprisingly easy to make, and the results were amazing. The rice cakes were light and fluffy, and the coconut filling was rich and flavorful. I'll definitely be making these again soon.
Maverlos Billa
[email protected]These palitaw rice cakes were a delight! They had the perfect balance of chewy and soft textures, and the coconut filling was wonderfully sweet and creamy. I served them with a drizzle of honey and a sprinkling of toasted sesame seeds, and they were