Wednesday, October 24, 2012

Palitaw / Dila-dila

Palitaw or more commonly known in our province as Dila-dila because they're shaped like tongue (Dila in Filipino/Tagalog) was one of our favorite meriendas [whenever we have time to make them :)]. One lazy afternoon, we decided to make a batch...

We used to grind the sticky/glutenous rice (soaked in water for at least an hour or two) by hand and for hours using a traditional stone mill but this time we used glutenous rice flour (ground glutenous rice). We've sort of retired the stone mill because of its age and I think we've missed some of the parts already but hopefully we'll be able to recover them...

Prepare a pot of water and bring to a boil.

While waiting for the water to boil, here we mixed the glutenous rice flour with water, just enough to make a stiff batter.

Shape the batter into bite-sized discs or tongues :)

In the boiling pot of water, carefully put the discs one by one.

For a few minutes, wait for the discs to float. Wait for another minute or two (depending on how thin or thick the discs were shaped) then scoop the floating discs.

Transfer the cooked discs into a basin of cold (not icy cold) water.

Scoop the discs again and get rid of the excess water. Roll the discs into grated coconut then sugar.

Here are batches of ready to eat palitaw/dila-dila. You can add the sugar later just before you eat them. Some folks mix slightly roasted sesame seeds for flavor.

Happy eating!
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