Chewy Palitaw Recipe
“Soft and chewy palitaw made by mixing glutinous rice flour and water, coated with grated coconut, and topped with toasted sesame seeds and sugar; it’s the simplest filling snack you can ever make.”
Palitaw is an easy snack you can prepare in a breeze. It’s soft and chewy, combined with the nutty flavors of grated coconut and sesame seeds and the sweetness from the sugar. It’s a perfect snack or dessert on any day, be it a regular day or a celebration.
What is palitaw
Palitaw refers to a sweet, flat rice cake that is served as a snack or dessert in the Philippines. Traditionally, this rice cake (called kakanin in the local language) is made using grounded or pounded sticky rice; however, because it is more efficient, packaged glutinous rice flour has become a popular choice.
Palitaw is made simply by mixing the glutinous rice flour and water until it formed into a dough. The dough is separated into small pieces, then formed and flattened by hand into a ball-shape figure. The flattened dough is cooked in boiling water until it floats to the surface when done.
The name “palitaw” comes from the word “Litaw,” which means “to float” or “to surface.” This palitaw recipe is popularly served on New Year’s Day because it is thought to aid in luck “floating up” or showing up. But it can also serve at any time.
How to make chewy palitaw
- The correct ratio of glutinous rice flour to water is required to get that chewy texture. The dough should neither be too dry nor too runny. If there isn’t enough liquid, the rice cakes will be difficult to eat. If you use too much, the patties may be difficult to shape.
- Dissolve 1 teaspoon of sugar in warm water to add sweetness to the dough.
- Two (2) cups of glutinous rice flour mixed with 1 cup of water yields the best texture, in my opinion. The mixture might look dry at first, but keep on mixing with your hands until it forms into a smooth clay-like dough.
- For aesthetic and uniformity purposes, use a small scoop to divide the dough. The most common shape is a flattened ball around the size of a palm with a 1/4” thickness.
Tips on making this snack
- If the dough is sticking to your hands, moisten your hands between shapings.
- As soon as the dough afloat, remove them from the water using a slotted spoon to avoid overcooking. Drain thoroughly.
- Do not pile the palitaw after cooking and while cooling a bit, they will stick with each other. You can use a large banana leaf or plate to transfer the cooked palitaw.
- Allow them to cool a bit before rolling them in shredded coconut, as they coat best when still warm.
- Roll the cakes in grated coconut right away, but sprinkle the sugar-sesame mixture on top when ready to serve because sugar dissolves over time. Alternatively, you can serve it on the side and let your guests sweeten the cakes themselves.
Serve this palitaw to your family and friends for a satisfying dessert or snack. Happy tummy!
Palitaw Recipe
Equipment
- Mixing bowls
- Measuring cups
- deep pan and slotted spoon or wire mesh skimmer
Ingredients
- 2 cups glutinous rice flour
- 1 cup warm water
- Water for boiling/ cooking
- 1 cup grated coconut
- ½ cup sugar
- ¼ cup toasted sesame seeds
Instructions
- In a medium bowl, combine glutinous rice flour and water. Knead to create a smooth dough that holds together and cleanly comes away from the bowl.
- With a damp or floured hands, scoop about 1 & ½ – 2 tablespoons of dough, roll into a ball, and flatten into a patty, about 2 to 3 inches in diameter and 1/4 inch thick.
- Set aside on a dry plate and repeat until all the dough is used.
- Boil water in a cooking pot and drop the flattened dough one by one. Do not overcrowd.
- Cook until they rise and float to the top, about 2 to 3 minutes. Scoop them out with a wire mesh skimmer or slotted spoon. Drain thoroughly.
- Transfer to a large plate and allow to cool a bit. Leave spaces to avoid sticking with each other.
- Coat each cooked palitaw with grated coconut and sprinkle with sugar and toasted sesame seeds.
- Serve and enjoy!
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