Palitaw sa Latik

To make Palitaw sa Latik, start by cooking a mixture of coconut milk, brown sugar, and a pinch of salt over medium heat until it thickens and the oil separates, which takes about 20-30 minutes. Meanwhile, combine glutinous rice flour with water to form a smooth dough. Shape the dough into small discs and boil them until they float. Once cooked, roll them in a mixture of grated coconut and sugar, then drizzle with the prepared latik.

Yes, Palitaw sa Latik is suitable for gluten-free diets as it is made with glutinous rice flour, which is naturally gluten-free. However, always check the packaging to ensure there are no cross-contaminants if you have a severe gluten allergy.

If you don't have glutinous rice flour, you can try using sweet rice flour or a combination of regular rice flour and tapioca starch. However, keep in mind that the texture may differ slightly, as glutinous rice flour gives Palitaw its chewy consistency.

To store leftover Palitaw sa Latik, place them in an airtight container and refrigerate. They can last for up to 3 days. To reheat, simply steam them for a few minutes or microwave them briefly until warmed through.

Palitaw sa Latik pairs wonderfully with a cup of hot coffee or tea. You can also serve it alongside fresh fruits like mango or banana for a delightful contrast in flavors. For a more traditional experience, enjoy it with other Filipino snacks or desserts.