Ube Palitaw sa Latik is probably the traditional Filipino dessert that you are looking for if you want to eat something more than your plain old palitaw.
If you compare it to the usual flat rice cakes that Filipinos were known to snack on during their afternoon off, this recipe is considerably more delectable thanks to the addition of latik and all the other flavors included in the recipe. What are you waiting for? Let’s go and get to know more about the delicious delicacy and try making some!
Most Filipinos are probably familiar with the small, flat and oval-shaped rice cakes that can be bought in markets and from hardworking vendors who sell them together with other kakanins.
It is often covered in dried coconut and sugar, so once they are bought, they can immediately be devoured. For the discovery of this yummy Pinoy delicacy, we have the people of Pangasinan to thank. They were the ones who first discovered the small round kakanin, and it was trial and error to develop the other possible ways to enjoy it; like this recipe.
How to Make Ube Palitaw sa Latik
- To make the latik, cook the coconut cream into a wide non-stick pan over medium heat. Bring to boil while stirring occasionally until the it curds and the oil starts to come out. Lower the heat and continue to cook until the curd turns into brown.
- In a large bowl, combine the glutinous rice and water. Add the ube flavoring, mix until well blended and a dough forms.
- Grease your palm with oil and scoop the mixture. Flatten into a disk and set aside.
- In a wide pan with boiling water, add the sugar, stir until the sugar is dissolved.
- Gently drop each disc. Cook for 5-10 minutes or until it floats.
- Add the pandan extract, latik and jack fruit. Bring to boil, turn off the heat and transfer into a serving bowl.
Again, this variation is a lot sweeter than the plain palitaw. Instead of being simply covered by sugar, dried coconut, and sesame seeds; the rice cake is set on a sweet coconut milk-based sauce. Plus, the kakanin itself is flavored in ube! Just thinking about the combination already makes me crave for it.
Filipino sweets are made from fresh and authentic local ingredients. Ube palitaw sa latik will surely satisfy both the body in terms of health benefits and the tastebuds because of its deliciousness.
It can be enjoyed as a dessert which is eaten after a meal, or it can be devoured as a sweet snack during the morning or afternoon break time. Already craving? Go on and grab all your ingredients so you can make one for yourself today.
Ube Palitaw sa Latik Recipe
- 200 ml coconut cream
- 2 cups glutinous rice flour
- ¾ cup water
- 2 tsp ube flavor
- 2 cups water
- 1 cup sugar
- 1 tsp pandan extract
- ½ cup ripe jackfruit
- In a wide non-stick pan over medium heat, pour the coconut cream. Bring to boil while stirring occasionally. Cook until it turn into curd and the oil starts to come out. Lower the heat and continue to cook until it turns into brown.
- Combine the glutinous rice and water in a large bowl. Add the ube flavor, mix until well blended and a dough forms. Grease your palm with oil, scoop the mixture and flatten into a disk and set aside.
- Using a wide pan over medium heat, dissolve the sugar with 2 cups of water. Add the sugar, stir until the sugar is dissolved. Gently drop each disc and cook for 5-10 minutes or until it floats.
- Add the pandan extract, latik and ripe jack fruit. Bring to boil, turn off the heat and transfer into a serving bowl.
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