- 3 cups glutinous rice flour
- 1-1/2 cups water
- 4 cups water (for boiling)
- 1/2 cup sesame seeds, toasted and ground
- 1 cup light brown sugar
- 2 cups fresh grated coconut
- In a bowl, mix the water (1-1/2 cups) and rice flour to form a dough. Add the water slowly to check stiffness of the dough. Adjust to achieved desired stiffness.
- Form dough into small golf balls and flatten them like thin patties (in Batangas, it is shaped oval like the form of the tongue (in Filipino, Dila), hence the term.) Set aside.
- Put the water (4 cups) in a casserole and let boil over high heat. Once the water is boiling briskly, drop your dough patties one by one. Make sure not to overcrowd the casserole and give enough space between the dough once they rise so they won’t stick with each other.
- You should watch over the cooking and ensure you lift the patties once they float to the surface (in tagalog, to surface is “litaw”, hence the Palitaw).
- Let the dough patties dry and cool on a rack to drain excess water.
- In a wide plate, mix the brown sugar, cooled toasted and ground sesame seeds and grated coconut. Roll each piece of the cooked dough patty over the mixture and transfer into a serving plate. Enjoy!