Add water to glutinous rice and mix until you get a claylike consistency. Form thin, pretzel-like knots, coat with sugar then deep fry. You need to make them thin so the inside will get cooked and soft, while the outside is crisp but not burnt.
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| Finished product :) |
I like this with lots of sugar coating, well you know how much I love sweets. :)
This is like palitaw from the tagalogs, since they both use glutinous rice. The similarities end there. Palitaw is made into round mini-patties. It is cooked in boiling water, and you add the sugar coating (sometimes with desiccated coconut) after removing it from the water. It is soft all the way through. It is called palitaw because when you put the glutinous rice+water mini-patties into the water, it will sink. But as it cooks, it expands and rises to the surface of the water. "Lumilitaw", as the say in tagalog.
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| Photo courtesy of www.foodpick.me |
I prefer chikalang. Which do you prefer? Any variants to these two treats that you can think of? Whip something up for your dad okay?
See you in the kitchen! :)
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