This Palitaw with Yema Filling is an upgraded version of normal palitaw where the palitaw balls made with rice flour, butter is filled with a filling made with condensed milk, egg yolks and vanila extract. These small sticky cake balls are filled with creamy custard and coated with the classic toasted sesame seeds and sugar mix. Best partnered with a cup of hot coffee in the morning. Try this one today!
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Written Recipe at [ Ссылка ]
INGREDIENTS
For the toppings:
¼ cup sugar
¼ cup sesame seeds
For the filling:
1 can condensed milk
4 egg yolks
1 teaspoon vanilla extract
For the palitaw balls:
2 cups glutinous rice flour or ½ kilo galapong
1 tablespoon butter
DIRECTIONS
Put the sesame seeds in a heated pan and toast for a few minutes until light brown. Transfer the toasted sesame seeds in a container to cool a bit.
For the yema, combine the condensed milk, egg yolks and vanilla extract in a pan. Mix slightly then turn off the heat. Stir continuously until smooth and sticky. Add the butter and stir until it melts. The yema should be thick and sticky. Set aside to cool down.
In a large bowl, add the glutinous rice flour. Gradually add the water to form a smooth, soft yet firm dough enough to knead into a ball.
Scoop about 1 tablespoon of dough. Form it into a ball using your hands. Flatten the ball and place a teaspoon of yema filling. Close the dough to secure the filling and roll them again into balls. Repeat this step with the rest of the dough.
Heat a lot of water in a pot and bring to a boil. Once boiling, add the palitaw balls one at a time. Let it cook until the balls float. Scoop the cooked palitaw and rinse in cold water.
Roll the palitaw balls in grated coconut and then transfer to a serving plate. Serve with toasted sesame seeds and sugar mixture. Enjoy with a cup of hot coffee or tea.
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