What is Palitaw? If you haven't tried these deliciously chewy rice cakes, or if you're simply curious about them, read on for some common questions and answers.
Palitaw is named after the way it's cooked - in boiling water until the dough floats or "litaw" to the surface.
The dough itself has a neutral taste, made with glutinous rice flour and water. However, palitaw gets its flavor comes from the delicious coconut coating and the sweet sugar topping with sesame seeds or peanuts.
Palitaw is a popular Filipino rice cake for several reasons. Its unique texture, achieved by forming glutinous rice into flat, chewy discs, sets it apart from other traditional rice cakes.
It is sweet and nutty from the grated coconut, sesame seeds or peanuts, and sugar. Its versatility also contributes to its popularity, as it can be enjoyed as a snack, dessert, or even for breakfast.
Palitaw is a simple and easy-to-make recipe that calls for just a few key ingredients. The dough comprises only glutinous rice flour and water. Once cooked, it is coated with grated coconut and topped with sugar and sesame seeds (or peanuts).
Glutinous rice flour, also known as sweet rice, sticky rice, or malagkit in Filipino, is made by cooking and dehydrating short- or long-grain sweet rice, which is then milled into a powdery texture.
Despite its name, this flour is entirely gluten-free and lacks sweetness. It features a neutral taste with a sticky and chewy consistency, making it a popular choice for desserts and as a thickening agent in sauces.
Yes. Mochiko is a Japanese sweet or glutinous rice flour made from short-grain rice, while other types are from long-grain varieties. Some people find mochiko denser and chewier.
Unfortunately, there isn't a substitute I can recommend for sweet rice flour in palitaw. Its pillowy-soft, chewy consistency is hard to replicate.
Rice flour does not produce the same texture. Tapioca and potato starch are challenging to form into a dough and become too sticky and chewy when cooked.
No. Unlike glutinous rice flour, rice flour won't yield a sticky, chewy consistency.
Grated coconut refers to finely shredded coconut, which can be obtained either fresh or dried, with a subtle sweetness. For those in the US, frozen grated coconut is readily available at Asian supermarkets.
Alternatively, most grocery stores offer desiccated coconut, which is a dried and finer version compared to coconut flakes or shreds.
Yes. If fresh or frozen grated coconut is unavailable, desiccated coconut can be used as a suitable alternative.
Desiccated coconut is finely grated dehydrated coconut meat. When using it with freshly cooked dough, the moisture will rehydrate the dried coconut, enhancing the flavor and texture.
The difference between them lies in the texture. Desiccated coconut is finely grated and resembles fresh snowfall, while shredded coconut consists of small, thin strips.
Coconut is classified as a fruit, not a nut. However, if you have a nut allergy, it's important to consult your doctor. Although coconut is not a nut, some individuals allergic to tree nuts may also be allergic to coconuts.
Making palitaw dough couldn't be simpler! Just mix glutinous rice flour with water until you achieve a smooth and pliable consistency, much like Play-Doh. To perfect the texture, add more flour if the dough feels sticky or water if it appears too dry.
Prepare the dough a day or two ahead of time, shaping it into thin, flat cakes and separating them so they won't stick together. Cover the dough and refrigerate or freeze it.
Alternatively, you can cook them ahead and coat them with grated coconut, but leave the sugar topping until just before serving. Refrigerate or freeze until needed.
Palitaw is at its best when enjoyed fresh. If you need to store it, refrigerating it is the way to go. Remember that freshly grated coconut tends to spoil within 2 to 3 days in the fridge, while dried coconut can last a bit longer.
To extend its shelf life, freezing is an option. After thawing, a quick reheating in the microwave will bring back its soft and chewy texture.
Yes. Freezing palitaw is an excellent way to make it last longer. Remember not to coat them with the sugar mixture before freezing. Place them in an airtight container or freezer-safe bag to prevent freezer burn.
When you want to enjoy them, take them out of the freezer and thaw them in the fridge. Once thawed, microwave for about a minute to regain that warm and chewy texture.
Yes. One of the quickest ways to warm up palitaw is by using your microwave. Place them on a microwave-safe plate and heat them for about a minute.
If you prefer a traditional approach, use a stovetop steamer to warm them until they become soft and tender. You can also wrap them in foil and heat them until they reach the desired softness and chewiness.
Filipino desserts are a delicious mix of flavors and textures that people really enjoy.
You'll love the refreshing Halo-Halo with its crushed ice and sweet ingredients like Ube Halaya (purple yam jam), and the creamy Leche Flan is a real treat.
Don't miss out on the yummy sticky rice cakes like Espasol, Ube Kalamay, Kutsinta, Bibingka and Puto, or try the rich and tasty Cassava Cake. Enjoy these tasty Filipino desserts that reflect our tradition and creativity
Thank you for reading! I hope this post has inspired you to give Palitaw a try. It's a breeze to make and tastes absolutely delicious!
