Filipinos are mad for kakanin. Sapin-sapin, puto, kutsinta – name it! But when your sweet cravings kick in, there’s nothing better than palitaw sa latik.
Palitaw is a sweet rice cake. Latik, on the other hand, has two versions. For the Tagalog, it refers to solid coconut curds, whereas for the Bisaya, it is a thick, caramelized coconut cream. The heavenly combination of palitaw and the Bisaya-version of latik is now within reach. Whether you serve it for your merienda or the next fiesta, satisfy your cravings using this easy Palitaw sa Latik recipe now!
For Palitaw
Ingredients:
- 2 cups glutinous rice flour
- 1 cup water
Cooking Instructions:
- Combine the rice flour and water in a bowl until a smooth dough is formed.
- Form small balls then flatten the balls into quarter inch thick.
- Stretch the dough to make an oval shape.
For Latik
- 1 can coconut milk or cream
Cooking Instructions:
- To make latik, start by pouring coconut cream into a saucepan.
- Bring to a boil with continuous stirring until almost dry.
- Turn heat to low and continue stirring until the curds separate from the coconut oil.
- Continue stirring until the curds are browned but not burnt.
- Drain and set aside.
For The Sauce
Ingredients:
- 1 can coconut cream
- 2 cups coconut milk (Pangalawang piga)
- 1 cup brown sugar
- Water (To adjust thickness)
- Pinch of salt
Cooking Instructions:
- Mix coconut milk and brown sugar.
- Simmer and let the sugar melt.
- Add a pinch of salt.
- Drop in formed palitaw and let it cook.
- Once the palitaw float, it is cook.
- Add the coconut cream and let it simmer until the sauce is slightly thick
- in consistency.
- Add cooked latik and remove from heat. Serve.
