2 cups glutinous rice (malagkit) flour
1 cup pandan water
1/2 cup ube halaya*
1 cup freshly grated coconut


2 tbsp sesame seeds, toasted
1/2 cup sugar


12 pc pandan leaves
1 L water


  1. In a pot, boil pandan leaves and water for 15 minutes. Set aside to cool. Strain pandan water before using. Meantime, boil a pot with about 2/3 water until rolling boil.
  2. In a bowl, combine glutinous rice flour and pandan water to form a soft and smooth dough but firm enough to knead into a ball. Form every 2 tbsp (35 grams) into a ball.
  3. Flatten each palitaw ball using the palm of the hand and put 1 tbsp halaya filling in the center. Fold in edges to cover filling and gently flatten again using the palm of the hand to seal filling inside. Be careful not to break the dough.
  4. Carefully drop palitaw in boiling water. Drop by batch to prevent overcrowding. Boil for 3 minutes or until palitaw floats to the surface.
  5. Scoop out cooked palitaw with a slotted spoon then dredge in grated coconut. Arrange on a platter and sprinkle with sugar-sesame mixture.

Makes 13 servings

(Yield: 27 pc/2 pc per serving)

*see Home Foodie Ube Halaya recipe at www.homefoodie.com

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