Recipe by : Ariel Jasa, Mandaluyong City, Philippines
Palitaw with Yema Filling are two different Filipino sweets combined into one.
I first tried this sweets in Pampanga when a relative served it during one of our visits, and thought this is too cool not to be shared and brought out in the open.
This dessert is quite filling, too, being much bigger than the usual Palitaw because we need to be able to fill it with the yema, being careful not to get the filling oozing out.
Like the Palitaw, any leftovers has to be refrigerated as the fresh coconut spoil easily.
Try making it sometime, your family will surely enjoy it!
YOUR SHOPPING LIST:
IN THE PANTRY:
1 To make the Yema : Using a non-stick pan, melt the butter and add the condensed milk, egg yolk and lemon rind.
2 Using a wooden spoon, stir continuously until very thick and like one big mass or lump that can be scooped up with the spoon.
3 Set aside to cool down completely.
4 In another bowl, mix glutinous flour and pandan-infused water with a pinch of salt to make a dough. Portion the dough small balls.
5 Scoop a teaspoon of cooled Yema and put in the middle of the dough, then seal to close and form into a ball.
6 Boil a pot of water, and drop the balls to cook.
7 Once the balls float, scoop them out.
8 Roll the balls in a mixture of coconut, sugar and sesame seed to keep them from sticking together.
9 Serve and enjoy!
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