Palitaw or Filipino Rice Cakes

I've heard that these glutinous rice cakes have Good Luck sticking to them. That may be the reason why they are often served on New Years Eve.

I bought a bag of glutinous rice flour for an other recipe, but most of the rice flour was left over and sitting in my "Asian" storage. I did not need to buy anything for this recipe, just used ingredients already at home.

I saw the rice cakes the first time on YT on Beryl Shereshewsky channel and knew how easy they were to prepare. The only thing I forgot was the dessicated coconuts go everywhere when you work with them.

Recipe for a plate of rice cakes:

1 cup glutenous rice flour

1/2 cup water

2 cups dessicated coconuts

3 tbsp toasted sesame seeds

3 tbsp sugar  

Mix flour with water. First with a fork, then with your hands. It takes a little while until the dough comes together. Do not add more water. When the hydration set in, you can fold and knead the dough until it is smooth.   

   

Mix sugar and toasted sesame seeds for later.

Let it rest covered for 10 ninutes. Use a small pot with lots of boiling water and keep it at a rolling boil. Pinch off a small ball of dough, flatten it and toss it in the water. Do not overcrowed the pot. When a piece swimsnon top, take it out with a slotted spoon and put it on baking paper to rest for 2 minutes.

When the cake is no longer too hot to handle, put it on the pkate eith the dessicated coconuts and cover it on both sides. When you eat them directly, sprinkle sesame sugar on top. If you eat it later, take the sesame sugar seperate.