Mix three cups of sweet rice flour (same as that used for mochi) with one and a half cups of water. Knead in a bowl until even. Take fistful chunks of dough and roll them with your hands into eggs. Lay them on a (floured) plate and flatten until they are shaped into tongues. Throw them into a pot of boiling water; they should sink like white pebbles. Now this is the secret: they change into petals, become lighter than water, and float (lilitaw) to the surface. This lightness indicates that they are done. Swiftly take them from the pot, drain, and smother with freshly grated coconut. Lay the palitaw neatly on a plate and sprinkle (generously!) with sugar and toasted sesame seeds.
The dough is sticky; it would be best to roll them with dry hands. I would wash my hands occasionally, and then dry them, to get rid of dough build-up on my palms. I prefer ground sesame seeds, as grinding releases the toasty flavor. I was fortunate that my landlady, whose kitchen I am using, has a metate and mano–a “mortar and pestle” made of rough stone, used in Mexico for grinding corn. I love its heft and asperities. I used a whole box of mochi flour for this recipe, a bag of frozen grated coconut, and a table spoon of toasted sesame seeds–all available from the local Asian store.
Unlike mochi that is all gooey and chewey, palitaw is all about texture. The dough itself is bland, but the grated coconut adds a tough bite (and a bit of tartness), while the sprinkled sugar and sesame seeds–mostly for sweetness and nutty flavor–also gives palitaw a nice contrapuntal crunch. I just wish I could have served it on banana leaves!
















