Palitaw Recipe
By PutoPinoy on Thursday, May 10, 2007 At
Thursday, May 10, 2007
METHOD #1Ingredients:
- 1 cup Sweet rice flour
- 3/4 cup Water
- 1/2 cup Coconut flakes
- 1.1/2 cups White powdered sugar
- 1/4 cup Sesame seeds
- Make dough by mixing flour and water, roll up into balls and then flatten with the palm of your hand.
- Drop the balls into a saucepan full of boiling water, when the cakes are ready, they will rise to the surface. Remove the balls and let cool for a bit.
- Roll the balls into mixed powdered sugar, coconut flakes, and sesame seeds.
METHOD #2
Ingredients:
- 2 cups sweet rice flour
- 1 cup water
- 1 cup grated coconut
- 1 cup sugar
- 1/2 cup water
- Mix rice flour and ½ cup water well.
- Form into small balls and flatten with fingers to form into ovals.
- Boil 1 ½-quart in a pot.
- Drop in boiling water 2 at a time.
- Skim when they float and drop in cold water.
- Drain and roll in mixed grated coconut and sugar.
- Serve right away.
METHOD #3
Ingredients:
- Sweet rice flour - about a cup.
- 3/4 cup water
- coconut flakes
- Lots of white sugar
- Toasted linga (sesame seeds).
Mix rice flour with water to make dough. Make little balls then flatten. Boil water in a saucepan. Drop flattened dough balls into boiling water. The cakes are cooked when they float. Remove from water, let cool a little bit, roll in combined sugar and toasted sesame seeds and coconut flakes.
METHOD #4
Ingredients:
- 1/2 kilo Galapong
- 1 Grated niyog (mature coconut)
- 3 tablespoons sugar
- 1 tablespoon toasted sesame seeds
- Pinch of Cinnamon (optional)
- Boil water.
- Shape galapong into small disks. Drop one by one to the boiling water. When it floats, it's already cooked (hence, the palitaw name).
- Remove cooked palitaw with a slotted spoon to drain the water and place on a bed of niyog. Cover both sides of the palitaw with niyog. Arrange on a platter or banana leaves.
- Mix sugar, toasted sesame seeds and cinnamon. Sprinkle over the palitaw.
METHOD #5
Ingredients:
- 1 cup glutinous rice flour
- 1/2 cup of water
- Granulated sugar
- Fresh grated coconut
- Toasted sesame seeds
- Mix until the flour and water the two come together to form a pliable ball of dough
- Take a heaping tablespoon full of the dough and roll it into a ball, then flatten it into a pad shape with the palm of your hand
- Poach the Palitaw in simmering water until they begin to float (about 30 seconds to 1 minute)
- Allow the pads to dry out and cool down a little so that they don't turn the sugar into a syrup when you roll it around in it
- Sprinkle with grated coconut and the sesame seeds
