A palitaw recipe made even more delicious and enjoyable for everyone. Soft, silky coated with freshly grated coconut, roasted sesame seeds and then finally sprinkled with sugar.
Steam diced sweet potatoes for 10 minutes until fork-tender. Transfer to a bowl and then mash with a fork or masher.
Add glutinous rice flour, salt, and water to the mashed potato. Mix with your hands (preferably) or spatula until soft dough forms. The dough should be soft but not dry or sticky. Add 1 tablespoon of water at a time if it is too dry or glutinous rice flour if it is too sticky.
Divide and shape the dough into balls and then flatten using the back of a spoon (see video). You can make big servings or small servings, entirely up to you! Place onto a plate dusted with rice flour to prevent it from sticking.
Carefully drop each flattened dough in a pot of boiling water (see video). Do this in batches to avoid overcrowding the pot. Cook until the dough floats to the surface. Remove from water using a slotted spoon. Transfer to an oiled plate and let it cool.
Roll the palitaw in grated coconut then sprinkle with freshly roasted sesame seeds and sugar. Serve and enjoy immediately!
Video
Notes
If using two types of sweet potato (e.g. purple/ube or jewel sweet potato, divide the glutinous rice flour and water. The ratio should be 1/2 cup of mashed sweet potato to 1 cup of glutinous rice flour. Adding too much sweet potato will create a fragile, less chewy palitaw.
Toast sesame seeds in a dry skillet over medium heat for 3 to 5 minutes until lightly browned. Stir continuously to prevent it from burning. Do this even if you are already using pre-roasted seeds.
Palitaw is best eaten fresh as the grated mature coconut has a short shelf life at room temperature. You can store it in the fridge for a maximum of 4 hours for later consumption. Store it coated with the grated coconut and sesame seeds then just sprinkle with sugar just before serving.