Makes: 4 servings
Preparation and cooking time: 45 minutes


Latik curds:
2 cups coconut cream

3/4 cup water
½ cup ube jam
1 3/4 cups glutinous rice flour
Water, for boiling

Latik sauce:
2 cups coconut cream
1 cup panutsa


Latik Curds:
1. In a pan over medium heat, bring the coconut cream to a boil, stirring continuously as it cooks down and separates into curds. Cook until the curds are golden. Strain from oil and set aside.

1. In a bowl, dissolve ube in water until smooth. Mix in glutinous rice flour to make a soft, smooth dough (adjust water or flour in 1/2 tablespoons if necessary until the dough turns smooth). Form into slightly thick medium-sized patties. Set aside onto a banana leaf or plate dusted with flour.
2. Boil palitaw in water until they are soft and float to the surface. Set aside until it cools slightly.

Latik Sauce:
1. In a pot over medium heat, bring the coconut cream to a boil and add panutsa pieces. Boil and allow to thicken into a thick syrup.
2. Serve palitaw with the sauce and sprinkle of latik curds.

Click to rate this post!

[Total: 0 Average: 0]