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In a pan over medium heat, bring the coconut cream to a boil, stirring continuously as it cooks down and separates into curds. Cook until the curds are golden. Strain from oil and set aside.
In a bowl, dissolve ube in water until smooth. Mix in glutinous rice flour to make a soft, smooth dough (adjust water or flour in 1/2 tablespoons if necessary until the dough turns smooth). Form into slightly thick medium-sized patties. Set aside onto a banana leaf or plate dusted with flour.
Boil palitaw in water until they are soft and float to the surface. Set aside until it cools slightly.
In a pot over medium heat, bring the coconut cream to a boil and add panutsa pieces. Boil and allow to thicken into a thick syrup.
Serve palitaw with the sauce and sprinkle of latik curds.
Ingredients
Directions
In a pan over medium heat, bring the coconut cream to a boil, stirring continuously as it cooks down and separates into curds. Cook until the curds are golden. Strain from oil and set aside.
In a bowl, dissolve ube in water until smooth. Mix in glutinous rice flour to make a soft, smooth dough (adjust water or flour in 1/2 tablespoons if necessary until the dough turns smooth). Form into slightly thick medium-sized patties. Set aside onto a banana leaf or plate dusted with flour.
Boil palitaw in water until they are soft and float to the surface. Set aside until it cools slightly.
In a pot over medium heat, bring the coconut cream to a boil and add panutsa pieces. Boil and allow to thicken into a thick syrup.
Serve palitaw with the sauce and sprinkle of latik curds.
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