From the recipe collection
Palatta with Coconut Caramel
Cagayan Valley palatta rice cakes served warm beneath a glossy coconut-muscovado caramel sauce.
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- Makes 16
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Ingredients
Tick ingredients as you prepare.
Method
- Add warm water gradually to glutinous rice flour and salt until a smooth pliable dough forms.
- Divide into equal pieces and flatten each into a small oval or disc.
- Bring a wide pot of water to a gentle boil and cook in batches.
- When cakes float, simmer one minute more, then drain on an oiled tray.
- Simmer coconut milk, muscovado, pandan, and salt in a wide pan.
- Reduce until sauce coats the back of a spoon but remains pourable.
- Arrange palatta in bowls and spoon over warm coconut caramel.
- Serve immediately with grated coconut if desired.
