Lengua de Gato (Butter Cookies)

Oh you know, I'm still on that Filipino dessert phase. Next up is Lengua de Gato! *Cue the streamers* Remember how I had my graduation/23rd birthday party weeks ago? Well, it's not a filipino party unless there's Leche Flan. Thus, after buckets of eggs yolks, you can only imagine the amount of egg whites there was. So, what the heck did I make out of those egg whites? These cookies. Move over angel food cake, ain't nobody got time for that.

These cookies are childhood to me. Not in the sense my family would be pumping these out the oven but in the sense that whenever my grandparents would go back to the homeland, they would always bring these cookies in a clear, cylindrical container with a screw top. These cookies would be perfectly displayed within and I would just eat them endlessly.

They are flat, crunchy and sweet cookies with a hint of vanilla. These become addicting so be careful. One becomes two, which becomes three, and well, you get the idea.

Look, look, look! Don't you just want to grab it and eat like a bajillion?? I know I do!

Lengua de Gato

Recipe by Panlasang Pinoy

Ingredients
1 cup all-purpose flour, sifted
1/2 cup superfine white sugar Whites from 2 eggs
1/4 teaspoon salt
1/2 cup butter, softened
1/2 teaspoon vanilla extract

Directions
Preheat oven to 375 degrees Fahrenheit.

Cream the butter using an electric mixer then gradually add the sugar. Continue mixing for another 2 minutes. Stir-in the egg whites gradually and mix for about 3 to 4 minutes more. Add salt and vanilla extract. Gradually stir-in the flour. Continue to mix for about 2 to 3 minutes more or until the mixture is well incorporated.

Get a piping bag and install a round tip. Place the mixture in the piping bag. On a baking tray lined with wax or parchment paper, begin piping the mixture. Each piece should be about 2.5 to 3 inches in length. Bake for 9 to 10 minutes. Remove from the oven and place in a cookie rack until the temperature cools down.

-Aaron John

Palitaw

Two weeks ago I had my graduation and 23rd birthday party!! After many recipes that were tested to go on the dessert portion of the buffet table, this recipe made the cut. It's called Palitaw. I know what you're thinking, "Finally!! A Filipino dessert!!" and yes, you are right!

So what is Palitaw? Well, it's a rice cake that is cooked by boiling, drained and dipped into grated coconut that you can find in the freezer section of most asian grocery stores. From there, you dip the coconut covered rice cakes in a sesame seed and white sugar mixture. Some people dip the rice cakes immediately and place them on the party platter but for my party, we served the sesame seed and sugar mixture on the side.

Palitaw is chewy and soft, has great texture from the coconut and is given a slightly nutty and sweet flavor from the sugar mixture. These are one of my favorite filipino desserts and can become very addicting!

Palitaw

Recipe by Panlasang Pinoy

Ingredients
2 cups glutinous rice flour
1 cup water
½ cup granulated sugar
½ cup sesame seeds, roasted
1 cup grated coconut

Directions
Combine glutinous rice flour with water and mix until a dough is formed. If the dough is still dry, add more water. Scoop about 2 tablespoons of dough then mold it into a ball-shaped figure. Flatten the ball-shaped dough using the palm of your hands.

Boil water in a cooking pot then put-in the flattened dough. When the flattened dough starts to float, remove them from the pot and set it aside allowing water to drip. Combine sugar and roasted sesame seeds then mix well. Dunk the rice cake in grated coconut and arrange on platter. Serve with a bowl of the sugar-sesame seed mixture to dip in on the side.

-Aaron John