Ingredients with Measurements:
- 2 cups glutinous rice flour
- 1 cup water
- 1 cup grated coconut
- 1/2 cup brown sugar
- 1/4 cup water
- 1/4 tsp salt
- 1/4 cup toasted sesame seeds
Special equipment needed:
- Steamer
- Non-stick pan
Step-by-step instructions:
1. In a mixing bowl, combine glutinous rice flour and 1 cup of water. Mix until it forms a dough-like consistency.
2. Scoop a tablespoon of the dough and form it into a ball. Flatten it using your palms to form a disc shape.
3. Boil water in a steamer. Once the water is boiling, place the flattened dough in the steamer and steam for 5-7 minutes or until it floats.
4. Once cooked, remove from the steamer and set aside.
5. In a non-stick pan, toast the grated coconut until it turns golden brown. Set aside half of the toasted coconut for the latik.
6. In the same pan, add brown sugar, 1/4 cup of water, and salt. Mix until the sugar is dissolved and the mixture thickens.
7. Add the steamed palitaw and coat it with the sugar mixture.
8. Roll the coated palitaw in the remaining toasted coconut and toasted sesame seeds.
9. For the latik, heat the remaining toasted coconut in a non-stick pan until it turns golden brown and releases oil.
10. Remove from heat and strain the oil from the toasted coconut. The remaining toasted coconut is the latik.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Steaming temperature: 100°C
Serving size:
This recipe makes 12 pieces of coconut palitaw.
Nutritional information:
Calories per serving: 170
Total fat: 6g
Saturated fat: 5g
Cholesterol: 0mg
Sodium: 50mg
Total carbohydrates: 29g
Dietary fiber: 2g
Sugar: 10g
Protein: 2g
Substitutions for ingredients:
- Brown sugar can be substituted with white sugar or coconut sugar.
- Toasted sesame seeds can be substituted with chopped peanuts or cashews.
Variations:
- Instead of using grated coconut, you can use grated cheese or peanut butter as a filling.
- You can also add a teaspoon of pandan extract to the dough for added flavor.
Tips and tricks:
- Make sure to flatten the dough evenly to ensure that it cooks evenly.
- To prevent the dough from sticking to your palms, you can lightly coat it with oil.
- You can also add a tablespoon of water to the sugar mixture if it becomes too thick.
Storage instructions:
Store the coconut palitaw in an airtight container at room temperature for up to 2 days.
Reheating instructions:
To reheat, steam the coconut palitaw for 2-3 minutes or until heated through.
Presentation ideas:
Arrange the coconut palitaw on a plate and sprinkle with extra toasted coconut and sesame seeds. You can also drizzle with latik for added flavor.
Garnishes:
You can garnish the coconut palitaw with fresh fruits such as mangoes or strawberries.
Pairings:
Coconut palitaw pairs well with hot chocolate or coffee.
Suggested side dishes:
Coconut palitaw can be served as a dessert or snack on its own.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of water at a time until it forms a dough-like consistency.
- If the dough is too wet, add a tablespoon of glutinous rice flour at a time until it forms a dough-like consistency.
Food safety advice:
Make sure to use clean and sanitized equipment when preparing this recipe.
Food history:
Palitaw is a Filipino dessert made from glutinous rice flour. It is usually served with grated coconut and sugar.
Flavor profiles:
Coconut palitaw is sweet and nutty with a chewy texture.
Serving suggestions:
Serve the coconut palitaw as a dessert or snack.
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Region: Philippine