When exploring Filipino “kakanin” (rice cakes), one treat that stands out for its simplicity and charm is Palitaw. This traditional delicacy, known for its chewy texture and sweet coating, is a cherished part of Filipino cuisine. If you’re searching for a new and rewarding culinary experience, Palitaw is an excellent choice. It’s easy to make, requires just a few ingredients, and offers a delightful taste of the Philippines.

What is Palitaw

Palitaw, whose name comes from the Filipino word “litaw” meaning “float,” is a rice cake made from glutinous rice flour. Shaped into small discs, it’s boiled until it floats to the surface and then coated with a mixture of grated coconut, sugar, and sesame seeds. It’s a simple yet incredibly satisfying treat that has been enjoyed by generations.

Two Ways to Make Palitaw

Making Palitaw can be approached in two ways: using ready-made glutinous rice flour or preparing it from scratch with the traditional method. Both methods are delightful but cater to different levels of convenience and authenticity.

1. Using Ready-Made Glutinous Rice Flour

For a quick and straightforward approach, you can use glutinous rice flour, which is available in most Asian markets. Here’s a step-by-step guide:

Ingredients:
– 1 cup glutinous rice flour
– 1/2 cup water (adjust as needed)
– 1 cup grated coconut
– 1/2 cup sugar
– 1/4 cup toasted sesame seeds

Instructions:

1. Mix the Dough: In a bowl, combine the glutinous rice flour with water. Stir until you achieve a smooth dough. The dough should be soft but not sticky. Adjust the consistency by adding more water if needed.

2. Form the Cakes: Pinch off small portions of dough and roll them into balls. Flatten each ball into a disc shape, about 1/4 inch thick.

3. Cook the Cakes: Bring a pot of water to a boil. Gently drop the discs into the boiling water. They’re done when they float to the surface, which usually takes just a few minutes.

4. Prepare the Coating: In a separate bowl, mix the grated coconut with sugar. Place the toasted sesame seeds in another bowl.

5. Coat the Palitaw: Once the cakes have floated, remove them with a slotted spoon and drain excess water. Roll each cake in the coconut-sugar mixture, then sprinkle with sesame seeds.

6. Serve and Enjoy: Your Palitaw is ready to be enjoyed warm or at room temperature.

2. Traditional Method

If you’re keen on experiencing the traditional way, you can prepare the glutinous rice flour from scratch. Here’s how:

Ingredients:
– 2 cups glutinous rice
– 1 cup grated coconut
– 1/2 cup sugar
– 1/4 cup toasted sesame seeds

Instructions:

1. Prepare the Rice: Wash the glutinous rice thoroughly until the water runs clear. Soak it in water for about 8 hours or overnight.

2. Make the Rice Flour: Drain the soaked rice and spread it out on a clean cloth to air-dry for a few hours. Once dried, grind the rice using a food processor or a traditional stone grinder until you achieve a fine flour.

3. Mix the Dough: Combine the freshly ground rice flour with water to form a smooth dough. It should be soft but not sticky.

4. Shape and Cook: Follow the same process as with the ready-made flour—form into discs, boil until they float, and then coat with the coconut-sugar mixture and sesame seeds.

5. Serve: Enjoy your Palitaw, made with traditional techniques!

 

Modern Twist: Palitaw with a Flavorful Surprise

To give Palitaw a contemporary spin, try incorporating a delightful filling inside the rice cakes. Here’s how to make Palitaw with a surprise twist:

Ingredients:
– Palitaw (prepared using either of the methods above)
– Yema filling, cheese, or chocolate (see filling recipes below)
– 1/4 cup grated coconut (for coating)
– 1/2 cup sugar (for coating)
– 1/4 cup toasted sesame seeds (for coating)

Yema Filling:

– 1 cup condensed milk
– 2 egg yolks
– 2 tablespoons butter

Cheese Filling:

– 1/2 cup grated cheddar cheese (or any cheese of your choice)

Chocolate Filling:

– 1/2 cup semi-sweet chocolate chips
– 2 tablespoons butter

Instructions for Fillings:

1. Prepare the Yema Filling: In a saucepan, combine condensed milk, egg yolks, and butter. Cook over low heat, stirring constantly until the mixture thickens. Cool before using.

2. Prepare the Cheese Filling: Simply grate your cheese and set aside.

3. Prepare the Chocolate Filling: In a microwave-safe bowl, melt the chocolate chips with butter in 30-second intervals, stirring in between until smooth.

Instructions for Assembling and Cooking:

1. Fill the Palitaw: Once the dough is prepared, take a small portion and flatten it slightly. Place a teaspoon of your chosen filling (Yema, cheese, or chocolate) in the center. Fold the edges around the filling and roll back into a ball. Flatten into a disc shape.

2. Cook the Filled Palitaw: Bring a pot of water to a boil. Gently drop the filled discs into the boiling water. They’re done when they float to the surface, just like the traditional Palitaw.

3. Prepare the Coating: In a bowl, mix the grated coconut with sugar. Place the toasted sesame seeds in another bowl.

4. Coat the Palitaw: Once the cakes have floated, remove them with a slotted spoon and drain excess water. Roll each cake in the coconut-sugar mixture, then sprinkle with sesame seeds.

5. Serve and Enjoy: These modern-filled Palitaw treats are perfect for a special occasion or just as a delightful everyday snack.

Whether you choose the classic way or use ready-made flour, Palitaw gives you a taste of Filipino culture. Adding fillings like yema, cheese, or chocolate makes this treat even more tempting. Try making it yourself and enjoy the mix of old and new flavors – From YumA with love: Bringing joy to your taste buds. Happy cooking!