This rice cake is a variation of sinukmani. It uses the same ingredients, except for the sugar. You see, palup-si uses salt as its flavoring. And it is easier to cook.
All you have to do is cook the malagkit as you would any regular rice, BUT using coconut cream as its water. Put in some salt accoding to taste. And that’s it.
Like I said, I have a sweet tooth, so the original palup-si I have to dunk into sugar still. OR I would mix in sugar, instead of salt, to tweak it according to my taste.
One more thing, I have never seen it served with peanut or latik toppings. I guess, it is served as it is.
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