Bonjour tout le monde as the French would say it or hello everyone, guess what? today I decided to give you a recipe for one of the traditional Filipino dessert. Palitaw (from litaw, the Tagalog word for “float” or “rise”) is a small, flat, sweet sticky rice cake eaten in the Philippines. This dessert is a sure way to complement your meal. You can try different variations to make this dessert more appealing, like adding flavors (e.g. Ube, buko pandan). What we’ll do today is just like that. I will show you two variation of this dessert, one traditional and the other with ube flavoring. Let’ go!
The secret ingredient is always LOVE
Tips on how to make dough for Palitaw
- Make sure the dough is not dry and crumbly.
- In case that the dough is dry or crumbly, add a bit of water until it’s molded and moist.
Palitaw o Dila_dila
- 1 1/2 cups glutenous rice flour
- 2/3 cups water add more if needed
- 3 tbsp sesame seed toasted
- 1/4 cup granulated sugar
- 1/2 cup desiccated coconut dilute in 3tbsp water
- 1 tbsp ube flavoring i find mc cormick to be best
- In a bowl mix glutenous rice flour and water until it becomes a dough. If it’s still crumbly or dry, add some water until it’s molded and moist.
- When you have the desired consistency of the dough, divide it into two parts. Set aside one part and cover to keep the moisture in the dough.
- Take the other part and roll into a log and cut it to small pieces. When you ball up the cut piece it should at least fit your palm.
- Flatten the dough on your palm until it form into an oval shape. Do this to all of the dough that you cut and place on a tray or plate.
- Take the other dough you have set aside and add the ube flavoring. Knead the dough until all of the dough is colored purple. Then repeat the process of cutting into small pieces and place them in the tray along with the first batch.
- Put water in a large pot and let it boil.
- When the water is boiling, drop the flattened dough (you can put at least three pieces at the same time) and you will notice that it will sink at the bottom.
- In about 2 to 3 minutes the dough will float to the top and using a strainer, take out the palitaw and let the water drain and place on a plate. Do the rest with the remaining doughs and let them cool down.
- Once the palitaws are cool. dredge them in the the diluted coconut and arrange on your serving plate.
- Sprinkle sugar and the toasted sesame seeds and your ready to serve. Bon Apetit!