Palitaw sa Latik

Directions

1. 1
   Make latik using the 1 can coconut cream. Separate the oil and curds and set aside.
2. 2
   Place the glutinous rice flour in a large bowl and add water.
3. 3
   Mix and knead with hand several times inside the bowl to make a dough. It should be firm but not be crumbly and should be easy to form but not too soft/wet or it will not float when cooked.
4. 4
   Add more water or glutinous rice flour if needed to achieve the correct consistency.
5. 5
   Fill a big pot or deep pan/wok with water and bring to a boil.
6. 6
   Divide the dough into 12-16 pieces balls and flatten it a bit by making an indent in the middle using your thumb.
7. 7
   Brush a plate of tray with some of the coconut oil and set aside.
8. 8
   Add a batch of the dough to the boiling water and cook for some minutes until they float to the surface. Take them out one by one using a slotted spoon and place them on the greased plate or tray on a single layer so they will not stick together. Do the same to the rest.
9. 9
   In a deep pan or wok, add coconut cream and sugar then turn heat on to medium-low and stir to dissolve. Once sugar is dissolved add langka and bring to a simmer.
10. 10
    Once it starts to simmer, add the cooked palitaw and cook for 5 minutes or until the sauce starts to thicken.
11. 11
    Add the cooked sago, if using, and the coconut curds or latik and simmer for another minute or two.
12. 12
    Transfer to a serving dish. Enjoy!