Palitaw with Yema Filling

Sticky Rice with Custard Candy Filling

Recipe by :  Ariel Jasa,  Mandaluyong City, Philippines

Palitaw with Yema Filling are two different Filipino sweets combined into one.  

The Palitaw is a glutinous rice delicacy, sometimes served as dessert, other times as mid-afternoon snack while Yema is a melt-in-your-mouth custard-like candy.

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:

• Glutinous Rice Flour (Malagkit Flour)
• Pandan Leaves (optional)
  
• Condensed Milk
  
• Ground Coconut Meat
  
• Sesame Seeds
  

IN THE PANTRY:

• Eggs
• Sugar
• Butter
  
• Lemon
  

INGREDIENTS

Palitaw:

• 1/2 Kilo Glutinous Rice Flour (Sweet Rice or Malagkit Flour)
• 2 cups Water, Pandan-flavored preferred (made by boiling water with pandan leaves)

Yema :

• 1 can Condensed milk (300 ml.)
• 3 Large Egg yolk
• 1 tablespoon Butter
  
• Rind of 1 Lemon

Dredge:

• 1 cup Fresh Grated Coconut
• 2 tablespoon Sugar
• 2 teaspoon Sesame Seeds, toasted

Palitaw with Yema

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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