Palitaw Dila-Dila

Palitaw, Dila-Dila is a simple Pinoy merienda made up of boiled glutinous rice dough rolled in grated coconut and sugar. The original recipe uses galapong, galapong is derived from soaking the glutinous rice for several hours drain and ground in stone grinders. Not to worry glutinous rice flour is the ideal substitute and is readily available everywhere. The name palitaw is coined from the cooking process where the uncooked dough will sit at the bottom of boiling water and when cooked will float, dila-dila for the reason that they are shaped like the tounge.

ngredients:


2 cup glutinous rice flour
1 cup water
1 cup muscuvado sugar or
regular sugar (brown or white)
1/4 cup linga, sesame seeds
2 cup grated coconut

Cooking procedure:



In a big bowl mix the glutinous rice flour and water to form into dough.
Chip off about the size of a golf ball and roll using the palm to form into balls, arrange in a platter and keep aside.
In a frying pan stir toast sesame seeds for about 30 seconds or until color start to change, let cool down. Using pestle and mortar lightly pound the toasted sesame seeds, keep aside.
Boil half filled water in a medium size casserole.
Flatten the glutinous rice dough to form an oblong flat tongue like dough, repeat process with the rest of the dough balls.
Drop flattened dough one by one in batches at the boiling water.
Let boil for about a minute until they float to the surface, scoop out the palitaw and drain in a colander, let cool down until ready to serve.
Roll each palitaw in a bed of grated coconut, sugar and sesame seeds.
Serve with beverage or coffee.