Palitaw Recipe - Foxy Folksy (2024)

FAQs

Is palitaw made of rice flour? ›

Palitaw is actually glutinous rice flour and water mixed into a dough, rolled into balls, boiled until they're soft and kind of chewy, and rolled in coconut and sugar.

Palitaw is another product of rice that originated in Pangasinan, a province in the northern part of Luzon, Philippines. It is a well-known Philippine delicacy eaten as either snacks or dessert, in a white oval or circular, flat sugary form.

However, this palitaw recipe uses dried shredded coconut and that helps keep the palitaw fresher longer. Kept in the fridge, it should last up to a week. To store these Filipino sweet rice balls, coat them in shredded coconut then keep them in an airtight container or a platter wrapped snugly in plastic wrap.

Although Pichi Pichi and Palitaw look similar from the outside with their coconut coating, they are made using some different base ingredients. Pichi pichi uses cassava as its base, whereas palitaw uses glutinous rice flour. Palitaw also has additional toppings of sesame seeds and sugar.

In addition, because glutinous rice contains insoluble fiber, it has good antioxidant capacity and is beneficial for the digestive system of children. Trace elements in sticky rice such as iron can also prevent iron deficiency anemia in children.

Palitaw (sticky rice dumpling)

Palitaw (ᜉᜎᜒᜆᜏ᜔) (from litaw, the Tagalog word for "float" or "rise") is a small, flat, sweet rice cake eaten in the Philippines.

You need the right ratio of glutinous rice flour and water for the perfect texture. Not enough liquid and the cooked patties will be hard to chew. Too much, and the dough will be hard to form into shape. I find 1 cup of water to 2 cups of sticky rice flour yields the best texture.

Palitaw is named after the way it's cooked - in boiling water until the dough floats or "litaw" to the surface. What does palitaw taste like?

It offers antioxidant protection for your tissues, shielding your cells from damage caused by free radicals. Selenium benefits your thyroid gland by regulating the activity of thyroid hormones and keeps your blood vessel walls functioning properly.

What is a common Filipino dessert known as? ›

Halo halo is a famous dessert in the Philippines. It is composed of various ingredients that are all mixed together, along with shaved ice and evaporated milk. Halo halo Dessert. 2. Leche Flan.

Biko is a sweet rice cake from the Philippines.

Filipino kakanin are local rice or root crop delicacies included in the daily consumption of Filipinos as snacks in between meals; however, the traditional methods and ingredients utilized with this kakanin are gradually fading away because of modernization.

Palitaw (ᜉᜎᜒᜆᜏ᜔) (from litaw, the Tagalog word for "float" or "rise") is a small, flat, sweet rice cake eaten in the Philippines. They are made from galapong - washed, soaked, and ground malagkit (sticky rice).

Though their applications sometimes overlap, there are distinct differences between the two kinds of rice flour: They come from different rice cultivars. Rice flour is made from Japonica long-grain rice, and glutinous rice flour comes from both long and short-grain glutinous “sticky rice” or “sweet rice” varieties.

The main differences between rice flour and glutinous rice flour are the type of rice used and the texture when cooked. Rice flour is made from medium or long-grain non-glutinous rice, while glutinous rice flour is made from short or long-grain cooked and dehydrated sticky rice.