Palitaw

Ingredients:

5 c. of rice flour
3-1/2 c. of water
1/3 c. of linga (sesame seeds)
1 c. of white sugar
3 c. of niyog (freshly grated coconut)

Cooking Instructions:

Boil about 8 c. of water in a large saucepan or casserole.

Toast the linga (sesame seeds) in a small skillet, stirring often to avoid burning. Cool completely before mixing with the white sugar. Otherwise, the sugar will melt.

Mix the rice flour with the 3-1/2 c. of water until a soft dough forms. Take a teaspoonful of the dough and flatten it with your hands. Drop in the briskly boiling water. Cook a few pieces at a time. As soon as the dough rises to the surface, lift it out with a slotted spoon and roll in niyog (grated coconut). Repeat until all the dough has been cooked. Serve with the sugar and linga mixture.

To prolong the life of the cooked palitaw, freeze the palitaw (rolled in niyog but without sugar) in an air-tight container. Steam to refresh.

Notes/Serving Instructions: