Palitaw sa Latik is a traditional Filipino dessert that is made from glutinous rice flour and coconut milk. The glutinous rice flour is mixed with water to form a dough, which is then shaped into small, round discs. These discs are then cooked by boiling them in water until they float to the surface, at which point they are removed and drained.
The cooked palitaw are then topped with a sweet sauce made from coconut milk and sugar, known as latik. The latik is made by simmering coconut milk until the fat separates and forms solid, golden brown curds. These curds are then removed and used as a topping for the palitaw.
Palitaw sa Latik is often served as a dessert or snack, and is a popular choice during special occasions and festivals. The combination of the chewy texture of the palitaw and the sweet, creamy latik sauce creates a delicious and satisfying taste.
In addition to being delicious, Palitaw sa Latik is also a relatively easy dessert to make at home. The ingredients for the dough and the latik sauce are readily available in most supermarkets, and the process of shaping, cooking, and topping the palitaw is relatively straightforward.
Overall, Palitaw sa Latik is a delicious and traditional Filipino dessert that is sure to be a hit with anyone who tries it. It is easy to make at home, and is perfect for special occasions and festivals.
- Combine glutinous flour, rice flour and water in a bowl.
- Knead until it forms a smooth dough.
- Form into small balls and stretch a little bit to make an oblong shape.
- Flatten balls by pressing your thumb in the middle, 1 inch in diameter, less than 1/4-inch thick.
- Boil water in a deep pot and drop each formed dough into boiling into the boiling water.
- It’s cooked when dough floats on top. Remove from the pot then transfer into a bowl of cold water. Drain and set aside. Sauce
- Pour coconut milk into a pan over medium heat and bring it to a boil.
- Add sugar and a pinch of salt. Stir until sugar is completely dissolved.
- Add jackfruit when it starts to thicken and a drop of pandan extract. Cook until jackfruit becomes soft and tender.
- Drop cooked palitaw one by one in to the sauce while simmering.
- Cover each palitaw with the sauce until they are well-coated.
- Finally, add latik and simmer for another 5 minutes on low heat. Transfer to a plate lined with banana leaf (optional). Enjoy!