Yummy Palitaw sa Latik Recipe

Palitaw Sa Latik

Palitaw is one of the must try’s in the kakanin section of Philippine cuisine. Originating from the key word “litaw”, palitaw was uniquely named from tendency of floating or “paglitaw” once its cooked.

Although palitaw is usually topped with white sugar and coconut shavings, this recipe will give you a whole new twist and a new definition for “authentic”. We will serve it with latik and special sauce. You have to see the recipe for the sauce here!

Palitaw Sa Latik Ingredients:

For the Palitaw:

  • 2 cups glutinous rice flour
  • 1 cup water

For the Latik:

  • 1 can coconut milk or cream

For the Sauce:

  • 1 can coconut cream
  • 2 cups coconut milk (Pangalawang piga)
  • 1 cup brown sugar
  • Water (To adjust thickness)
  • Pinch of salt

How To Cook Palitaw Sa Latik:

For the Palitaw:

  1. Combine the rice flour and water in a bowl until a smooth dough is formed.
  2. Form small balls then flatten the balls into quarter inch thick.
  3. Stretch the dough to make an oval shape.

For the Latik:

  1. To make latik, start by pouring coconut cream into a saucepan.
  2. Bring to a boil with continuous stirring until almost dry.
  3. Turn heat to low and continue stirring until the curds separate from the coconut oil.
  4. Continue stirring until the curds are browned but not burnt.
  5. Drain and set aside.

For the Sauce:

  1. Mix coconut milk and brown sugar.
  2. Simmer and let the sugar melt.
  3. Add a pinch of salt.
  4. Drop in formed palitaw and let it cook.
  5. Once the palitaw float, it is cooked.
  6. Add the coconut cream and let it simmer until the sauce is slightly thick in consistency.
  7. Add cooked latik and remove from heat. Serve.

Image Credit: catsmovingkitchen.wordpress.com

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