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Muasi

A confession to start this blogpost - I consider MUASI as one of my hated native delicacies given its bland taste even with the sugar dip.

But that was back during my childhood days. Maybe be because I may have used less sugar or might have completely forgotten to "dip" it at all.

Yet nowadays, I have learned to appreciate it especially when its freshly cooked with the muscovado teeming the aroma of roasted sesame seeds.
So let's make some MUASI


Ingredients:


  • 2 cups glutinous rice flour
  • 1/2 cup muscovado sugar
  • 3 tbsp sesame seeds roasted
  • 1 cup water for dough
  • Water for boiling
How to cook Palitaw
  1. Boil water in a pot.
  2. Mix rice flour and water in a bowl.
  3. Blend well to form a dough. 
  4. Form the palitaw by flattening balls of dough.
  5. Drop the palitaw in the pot of boiling water.
  6. When the dough floats, remove and arrange in a plate.
  7. Serve with muscovado sugar and sesame seed mixture. 
The measurements are just guides in this recipe. You can make tweaks along the way according to ingredients availability and taste preference. 

You can also serve palitaw with grated mature coconut. Enjoy!

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