PALITAW RECIPE RECIPES

Steps:

• Combine glutinous rice flour with water and mix with a spoon until a dough is formed.
• Knead the dough just until smooth and softened.
• Scoop about 1 heaping tablespoon of dough then shape it into a ball and make another ball until you’re done with the dough. I made 18 pieces of glutinous rice balls.
• Lightly wet your hands so it wont stick on your palm then flatten the rice balls using the palm of your hands, and set aside.
• Boil water in a cooking pot then put-in the flattened Palitaw dough, in batches don’t over crowd your pot to avoid sticking from each other.
• When Palitaw dough starts to float, just leave it for 2 minutes more before you remove them from the pot. Use a slotted spoon so that the water will drip off.
• Roll the Palitaw in fresh grated coconut then arrange it on a serving plate and sprinkle big amounts of mascovado sugaron top, sprinkle with toasted sesame seeds and serve immediately.

Steps:

• In a bowl, combine all butternut coating ingredients except for the food coloring and mix until well combined.
• Add drops of orange food coloring gradually and mix until well blended. Set aside until needed.
• In a separate bowl, combine sifted glutinous rice flour and unsweetened cocoa powder and mix.
• Add how water, mix until it forms a dough and knead until soft.
• Scoop one tablespoon of palitaw dough and make a ball and flatten, put small chopped milk chocolate in the center and pinch the dough to seal.
• Roll to form a ball and repeat the process until your palitaw dough is used.
• In a deep casserole, bring 1.5 liters of water into a boil over medium heat.
• When the water starts to boil, drop palitaw balls in boiling water and cook for about 5-7 minutes.
• Don’t overcrowd your casserole, palitaw floats and expands when it’s cooked.
• Drain excess water and roll palitaw in prepared butternut coating and arrange on a plate or paper liners.