Palitaw

Chinese New Year is around the corner so all sticky things comes with it.  Apart from having to celebrate CNY and thinking of sticky things, I remembered our younger years when we used to have palitaw (sticky rice),  pilipit  (fried twisted sticky rice), ginataan ( a mixture of sweet potato, corn, jackfuit and tapioca cooked in sweet coconut cream), saging ( banana cooked in many ways) and all other sticky native snacks and desserts which were, by the way, lost its popularity during teen-age days ( days when teen agers love to eat hamburger and spaghetti --- the IN thing!??, instead).  

Well, it took some form of geographical relocation when people missingly realized that "what used to be" are actually delish.  And so we crave for these natives uprooted from our own cultural ethnicity, and one of these is Palitaw-- a sticky rice cooked in a boiling water, rolled on grated coconut and topped with sesame sugar. Simple pleasures...



Anyway, had an inspiration from my bro, Doc J-- hmmm i think he's the one hehehe...who said that he included pandan leaves on palitaw water while boiling. I want to see what'ts the difference. So after steaming kuchinta for friends, I thought I can do palitaw on my spare time while Kai is asleep. Well, now I can use the long standing glutinous rice in my storage container.

PALITAW

Ingredients:   

2 cups rice glutinous flour
1 c water
1/2 tsp pandan flavor to be mix with boiling water 
1/4 c refine sugar
2 tbsp toasted sesame seeds
1 pack grated coconut about 200 grams

Note: ( since I'm out of pandan flavour I used buko-pandan instead)

1. Mix flour and water to a smooth dough.
2. Place water to the pan enough to submerge the palitaw.
3. Add 1 tsp pandan flavour to the water and boil.
4. In the meantime, mix sugar and sesame in a small bowl, set aside.
5. Scoop palitaw dough (at least about a tablespoonful), flatten and drop in a boiling water and continue boiling until the dough will rise and float.  Scoop it out and drain. 
Note: Dab your hands with flour to prevent the dough from sticking.
6. Dredge palitaw with grated coconut. 
7. Remove and transfer to a serving plate.
8. Sprinkle generously with sugar and sesame mix.

Note: This palitaw comes in a very light apple green color because of the buko-pandan flavouring.
Verdict: Just a slight twist of buko-pandan taste is not bad after all.

Enjoy!