Merienda treat: Palitaw with a Chinese twist
MANILA, Philippines — If you've bought a box of Tikoy and still have a lot of leftovers from it, why not enjoy it in a new way?
Chef Dorothy Ferreria found a recipe for Tikoy Palitaw and wanted to see if it works, so she tried cooking a batch of leftover Tikoy and — guess what? — it works.
Here is how she did it:
Tikoy Palitaw
Ingredients:
Tikoy
Water for boiling
Grated coconut
Sesame seeds
White sugar
Procedure:
1. Slice the tikoy and set aside.
2. Boil a generous amount of water in a saucepan or large frying pan.
3. Drop sliced tikoy into the water and cook until they soften.
4. Get a piece of boiled tikoy from the pan and drop onto a plate of grated coconut. Press lightly to make coconut adhere to the tikoy. Turn to coat the other side with grated coconut.
5. Transfer to a platter and set aside.
6. Toast about 3 tbsps. sesame seeds in a frying pan until fragrant and light golden brown. Transfer to a mortar and pestle and pound until sesame seeds become powdery. Transfer to a soup bowl and add sugar. Mix well.
7. Spoon some sesame seed and sugar mixture onto tikoy palitaw and enjoy. You can also serve on the side and top tikoy palitaw with some as you enjoy the palitaw-style tikoy you have just made.
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