Palitaw (Rice Paste Rolled in Sesame Seeds)
Yields 12 pieces
- 1 cup or 185 g glutinous rice (malagkit)
- 2 cups or 450 ml water
- 1 1/2 cups or 375 g peanuts
- 1/2 cup or 60 g sesame seeds
- 1/2 cup or 95 g white sugar
- 1 mature coconut
- Wash rice then soak in the water for at least 3 hours.
- Drain the water from the rice.
- In a blender, grind the rice into a smooth paste.
- Wrap the rice paste in cheesecloth and let it sit until all the liquid has drained. A heavy weight set on top will help squeeze out the excess water.
- Roll the rice paste into small balls approximately 50 grams each and 2.5 cm or 1-in in diameter. Using the palms of your hands, flatten each ball until 1 cm think. With your thumb make a dent by pressing the center of each cake. Arrange flattened cakes side by side on a baking tray.
- Toast the peanuts. Chop coarsely.
- Toast the sesame seeds.
- Combine the sugar, toasted sesame seeds, and peanuts on a plate.
- Crack the coconut and grate the meat. Set aside.
- Fill a medium sized pot with water, and bring to a boil.
- Drop flat cakes in, one at a time. When they rise to the surface, the palitaw are cooked.
- Transfer to a large bowl of water. This will ensure that they do not stick together.
Just before serving, take each flattened cake and stretch in into a ribbon like piece. Dredge each in the sugar sesame peanut mixture.
Coil the pieces and arrange on a platter. Sprinkle with the grated coconut.