Ube Cheese Palitaw Balls
- In a mixing bowl, combine glutinous rice, water and ube extract or ube haleya. Mix it well to form a dough or galapong. Adjust the measurement depending on the room temperature. If it’s warm you might need to add a few more drops of water. If it is sticky, add few more glutinous flour 1 tbsp. at a time. The dough (galapong) should not be sticky or too dry.
- Once ready, scoop a small amount of galapong about a size of a golf ball. Roll it in between your palms then once smooth, flatten it depending on your preferred thickness. Place a slice of cheese in the middle and sealed it. Roll the ball in between your palms. Set aside and continue the procedure till all the galapong is consumed. Or alternatively, you can do this procedure at the same time of cooking.
- Pour water in a small frying pan and wait till it boils. When it starts to boil, transfer the palitaw into the pan. Make sure not to overcrowd it. Let it cook on a medium heat for about 5 – 7 minutes depending on the thickness of the palitaw. It will be ready as soon as the palitaw floats.
- Transfer the cooked palitaw in a plate with grated coconut. Make sure the water is drain completely. Cover the palitaw with the grated coconut and transfer in a serving plate.
- Combine the sugar and toasted sesame seed. Roll the palitaw balls and use this as toppings for the palitaw. Enjoy while it’s warm!