Palitaw

Palitaw Recipe - A Delicious Filipino Dessert Made with Glutinous Rice Flour and Coconut

Region / culture: Philippines | Preparation time: 1 hour | Cooking time: 10 minutes | Servings: 4

Introduction

Palitaw is a popular Filipino snack made from glutinous rice flour, water, grated young coconut, white sugar, and toasted sesame seeds. This sweet and chewy delicacy is often enjoyed as a midday snack or dessert.

History

Palitaw has been a staple in Filipino cuisine for generations. The name "palitaw" comes from the Tagalog word "litaw," which means "to float." This refers to the cooking process of dropping the rice balls in boiling water and waiting for them to float to the surface.

Ingredients

How to prepare

1. Soak the glutinous rice in water for at least one hour.
2. Form the rice into small balls and flatten them with your fingers to form tongues.
3. Drop the rice balls in boiling water. When they float, skim them off and drop them in cold water.
4. Drain the rice balls and roll them in a mixture of coconut, sugar, and sesame.
5. Serve the rice balls cold.

Variations

Add a twist to the traditional recipe by filling the rice balls with sweetened coconut or peanut butter.
Experiment with different toppings such as crushed peanuts, chocolate shavings, or caramel sauce.

Cooking Tips & Tricks

Make sure to soak the glutinous rice in water for at least one hour to ensure a chewy texture.

- Flatten the rice balls with your fingers to form tongues for even cooking.

- Rolling the cooked rice balls in a mixture of coconut, sugar, and sesame adds a delicious flavor and texture.

Serving Suggestions

Palitaw is best served cold, making it a refreshing snack on a hot day. Enjoy it with a cup of hot tea or coffee for a delightful combination.

Cooking Techniques

The key to making perfect palitaw is to cook the rice balls in boiling water until they float to the surface. This ensures that they are cooked through and have a chewy texture.

Ingredient Substitutions

If you don't have glutinous rice flour, you can use regular rice flour or even all-purpose flour as a substitute. However, the texture may vary slightly.

Make Ahead Tips

You can prepare the rice balls ahead of time and store them in the refrigerator until ready to serve. Simply roll them in the coconut, sugar, and sesame mixture before serving.

Presentation Ideas

Arrange the palitaw on a platter and sprinkle extra grated coconut, sugar, and sesame seeds on top for a decorative touch. Serve them on banana leaves for an authentic Filipino presentation.

Pairing Recommendations

Palitaw pairs well with hot beverages such as tea, coffee, or hot chocolate. It also goes well with fresh fruit or a scoop of ice cream for a more indulgent treat.

Storage and Reheating Instructions

Store any leftover palitaw in an airtight container in the refrigerator for up to 2 days. To reheat, simply microwave the rice balls for a few seconds until warm.

Nutrition Information

Calories per serving

Each serving of palitaw contains approximately 150 calories, making it a relatively low-calorie snack option.

Carbohydrates

Each serving of palitaw contains approximately 30g of carbohydrates, making it a filling and energy-boosting snack.

Fats

Palitaw is a low-fat snack, with only a small amount of fat coming from the grated coconut and sesame seeds.

Proteins

While palitaw is not a significant source of protein, the glutinous rice flour does contain some protein content.

Vitamins and minerals

Palitaw is rich in essential minerals such as calcium, iron, and potassium from the glutinous rice flour and grated coconut.

Alergens

Palitaw contains gluten from the glutinous rice flour, so it may not be suitable for those with gluten sensitivities or allergies.

Summary

Palitaw is a delicious and nutritious snack that is relatively low in calories and fat. It is a good source of carbohydrates and essential minerals, making it a satisfying treat.

Summary

Palitaw is a delightful Filipino snack that is easy to make and full of flavor. With its chewy texture and sweet coconut topping, it is sure to be a hit with your family and friends. Enjoy this traditional treat as a midday snack or dessert for a taste of Filipino cuisine.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Palitaw. It was a warm summer day, and I was visiting my friend Maria in her small village in the Philippines. The scent of coconut filled the air as I walked through the bustling market, taking in all the sights and sounds of the local vendors selling their wares.

As I approached Maria's home, I could hear the sound of laughter and chatter coming from inside. Maria's mother, Lola Rosa, greeted me with a warm smile and a hug, welcoming me into their humble kitchen. The walls were lined with shelves filled with jars of spices and herbs, and the aroma of simmering stews wafted through the air.

Lola Rosa was a formidable cook, known throughout the village for her delicious dishes and generous spirit. As we sat down to a simple meal of rice and adobo, she regaled me with stories of her youth and the recipes she had learned from her own mother and grandmother.

After dinner, Lola Rosa invited me to join her in the kitchen to learn how to make Palitaw, a traditional Filipino dessert made with glutinous rice flour, sugar, and grated coconut. I eagerly accepted, eager to learn the secrets of this sweet treat that was so beloved in their village.

Lola Rosa began by mixing the glutinous rice flour with water to form a smooth dough. She then rolled the dough into small balls and flattened them into thin discs, which she dropped into a pot of boiling water. As the Palitaw cooked, they rose to the surface, signaling that they were ready to be removed and coated in a mixture of sugar and coconut.

I watched in awe as Lola Rosa deftly shaped the Palitaw with her hands, her movements fluid and graceful. She explained that the name Palitaw comes from the Filipino word "litaw," which means to float or rise to the surface. The dessert is traditionally served as a snack or dessert, topped with sweetened coconut and sesame seeds.

As we sat down to enjoy the fruits of our labor, I marveled at the simplicity and elegance of the Palitaw. The chewy texture of the rice flour was perfectly complemented by the sweet coconut and crunchy sesame seeds, creating a harmonious balance of flavors and textures.

Before I left Maria's village, Lola Rosa gifted me a small jar of glutinous rice flour and a handwritten recipe for Palitaw. She told me that the key to making the perfect Palitaw was to use fresh ingredients and to cook with love and care. I promised to cherish her recipe and to pass it down to future generations, preserving the rich culinary heritage of our Filipino ancestors.

Years have passed since that fateful day in Maria's village, but the memory of learning how to make Palitaw with Lola Rosa remains etched in my heart. Whenever I prepare this traditional dessert for my own family and friends, I am transported back to that kitchen filled with laughter, love, and the sweet aroma of coconut.

As I knead the glutinous rice flour and shape the Palitaw with my hands, I can feel Lola Rosa's presence guiding me, her spirit alive in every bite of this beloved Filipino delicacy. And as I share this recipe with others, I know that I am honoring her legacy and keeping our culinary traditions alive for generations to come.