AuthorBiteSizedPalitaw meets indulgence in this delightful creation—soft rice cakes, generously stuffed with the heavenly sweetness of ube halaya.
Combine galapong and water until a dough forms. Knead the dough until smooth and softened.
With slightly wet hands, scoop out 1 heaping tbsp of dough and shape into a ball. Arrange and flatten in a flour surface. Repeat for the rest of the dough.
Put about ½ tbsp of ube inside. Fold and shape your dough to secure the filling inside.Dust with flour to secure further. Repeat to all.
Boil water in a cooking pot then put in stuffed dough. Do it in batches to not overcrowd your pot.
When palitaw dough starts to float, just leave it for 2 minutes more before you remove them from the pot. Use a slotted spoon so that the water will drip off.
Roll the palitaw in fresh grated coconut then top with sugar and sesame seeds.
Ingredients
Directions
Combine galapong and water until a dough forms. Knead the dough until smooth and softened.
With slightly wet hands, scoop out 1 heaping tbsp of dough and shape into a ball. Arrange and flatten in a flour surface. Repeat for the rest of the dough.
Put about ½ tbsp of ube inside. Fold and shape your dough to secure the filling inside.Dust with flour to secure further. Repeat to all.
Boil water in a cooking pot then put in stuffed dough. Do it in batches to not overcrowd your pot.
When palitaw dough starts to float, just leave it for 2 minutes more before you remove them from the pot. Use a slotted spoon so that the water will drip off.
Roll the palitaw in fresh grated coconut then top with sugar and sesame seeds.
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