Palitaw – Coconut & Sesame Seed Topped Sticky Rice Dumplings

Palitaw – Coconut & Sesame Seed Topped Sticky Rice Dumplings

Palitaw (Sticky Rice Dumplings) with Coconut and Toasted Sesame Seeds

Palitaw means “to surface or to float”. It is also the name of a popular Filipino snack,  flat oval-shaped pieces of rice dough cooked in boiling water until they float to the surface.  

Palitaw is one of the best meriendas (snack) and panghimagas (dessert) in Philippines. It’s a chewy sweet rice cake made from malagkit (sticky rice).

Making this yummy snack is pretty easy, we make this once or twice a week.   You’ll enjoy it paired with, coffee, tea, hot chocolate, or milk,  with cold drinks like Lemon Grass Ginger Ice Cold Tea.

If you’re looking for more merienda recipes check out our Merienda Series  including “Halo-Halo ” Filipino Iced Mixed Fruit DessertHalayang Ube (Purple Yam Jam)Banana Lumpia – TuronBibingka GalapongPuto Cheese (Steamed Rice Cake with Cheese)Mais con Yelo – Refreshing Filipino SnackBananas in Syrup – Minatamis na Sabang SagingBanana Que – Fried Banana SkewersPancit Palabok – Filipino Noodle DishBiko (Sweet Rice Cake) TreatFilipino Beef Empanada Recipe and Champorado: Filipino Chocolate Rice Porridge!

 

Ingredients:

2 cups glutinous rice flour

1 cup grated coconut

½ cup sesame seeds, roasted

½ cup granulated sugar

1 cup water

 

Directions:

Combine glutinous rice flour, water and mix until dough is formed.

Scoop out  2 tbsp. of dough and roll it into a ball.

Flatten the ball  using the palm of your hands to make it oval shaped.

Bring water to boil in a large pot.

Drop in flattened dough.  It will sink to the bottom.

When the dough floats up remove from water with a slotted spoon, drain, and set aside.

Combine sugar and roasted sesame seeds and  mix well.

Roll the rice cake in grated coconut then in the sugar-sesame seed mixture.

Arrange in a serving plate.

Serve with hot or cold drinks.

 

Share and enjoy!

palitaw
Palitaw (Sticky Rice Dumplings) with Coconut and Toasted Sesame Seeds
Print Recipe
Servings
4-5 people
Servings
4-5 people
palitaw
Palitaw (Sticky Rice Dumplings) with Coconut and Toasted Sesame Seeds
Print Recipe
Servings
4-5 people
Servings
4-5 people
Ingredients
Servings: people
Instructions
  1. Combine glutinous rice flour, water and mix until dough is formed.
  2. Scoop about 2 tbsp. of dough and roll it into a ball.
  3. Flatten the ball using the palm of your hands to make it oval shaped.
  4. Bring water to boil in a large pot.
  5. Drop in flattened dough. It will sink to the bottom.
  6. When the dough floats up remove from water with a slotted spoon, drain, and set aside.
  7. Combine sugar and roasted sesame seeds and mix well.
  8. Roll the rice cake in grated coconut then in the sugar-sesame seed mixture.
  9. Arrange in a serving plate.
Recipe Notes

You can buy glutinous rice or glutinous rice flour in all Asian Markets in your place.

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Banana Lumpia – Turon Recipe!!!

Banana Lumpia – Turon Recipe!!!

 

TuronTurrón de Banana or also known as lumpiyang saging or banana lumpia is the next recipe in our Merienda Recipes series.  It’s a Filipino snack made with thin sliced bananas preferably saba or Cardaba bananas and a slice of jackfruit wrapped in a thin pastry shell.  The Banana Lumpia is then deep fried then rolled in sugar for a sweet and crunchy snack.

Turon is always my favorite, my grandmother cooked it for me when I was young and when I got old I told her I will be the one to cook it for her. This recipe is very simple, fast and very easy to cook. So this is my version of Turon Saba or Banana Lumpia pair it with Lemon Grass Ginger Iced Tea for a perfect refreshing snack.

Before we begin, a word about saba bananas vs. plantains.  In the Philippines the Saba or Cardaba banana is also known as a plantain.  It is a triploid hybred banana cultivar originating from the Philippines and native to Southeast Asia,  it is not the same as the plantains found in many US markets.

Saba BananasThe Saba is a small fat thin skinned banana that is sweeter than the regular Cavendish bananas you normally see in supermarkets.  It can be eaten fresh as a fruit or cooked.  It is sweeter than the Cavendish variety.

Although in the Philippines they also call Saba a plantain banana don’t get Saba and plantains confused.  Yes they are both bananas but are very different and are not interchangeable.

Unlike the Saba bananas Plantains are cooking bananas and are used as a vegetable.  Plantains are longer and has thicker skin than both Saba and Cavendish bananas; it is not as sweet and contains more starch than the other banana varieties.  Plantains can not be eaten raw.

You can usually find Saba Banana at Asian Markets, but if you can’t don’t be tempted to substitute Plantains.  Opt instead to use the plain old “regular ” Cavendish bananas found in your local supermarket.

Ingredients:

1  package lumpia wrappers

1/2 dozen ripe saba or “regular” bananas

1 cup chopped jackfruit

1/2 cup brown or white sugar

2-3 cups oil for deep frying

1 egg white slightly beaten (optional for sealing or you can us water for sealing)

 

Directions:

Banana LumpiaCut the banana in half then cut each half into thin slices.[spacer height=”20px” id=”2″]

Roll slightly each banana slice in white or brown sugar.

Place coated bananas on top of each lumpia wrapper (it depends to your liking on how many pieces of banana slices you want to add)

Spread with chopped langka (jackfruit), Optional

Banana LumpiaCarefully roll into shape of egg roll and seal the ends with water or egg white.

Sprinkle 1 tbsp. or more of brown sugar over your turon. This will caramelize and stick to your turon. (if you prefer you can roll the lumpia in white sugar after frying)

 

Deep fry in medium-high oil.

Flip your turon to coat evenly with caramelized sugar. Fry until golden brown and crisp.

Remove from pan and drain on paper towel for a minute. (If you didn’t sprinkle brown sugar on the lumpia before frying you can roll it in white sugar before serving)

Serve, Share and Enjoy!!!!!

Banana Lumpia
Banana Lumpia - Turon
Print Recipe
Banana Lumpia
Banana Lumpia - Turon
Print Recipe
Ingredients
Servings:
Instructions
  1. Cut the banana in half then cut each half into thin slices.
  2. Roll slightly each banana slice in white or brown sugar.
  3. Place coated bananas on top of each lumpia wrapper (it depends to your liking on how many pieces of banana slices you want to add)
  4. Spread with chopped langka (jackfruit)
  5. Carefully roll into shape of egg roll and seal the ends with water or egg white.
  6. Sprinkle 1 tbsp. or more of brown sugar over your turon. This will caramelize and stick to your turon. (if you prefer you can roll the lumpia in white sugar after frying)
  7. Deep fry in medium-high oil. 
  8. Flip your turon to coat evenly with caramelized sugar. Fry until golden brown and crisp.
  9. Remove from pan and drain on paper towel for a minute. (If you didn't sprinkle brown sugar on the lumpia before frying you can roll it in white sugar before serving)
Recipe Notes

You can make Banana Lumpia 2 way and either way will be just as good.

You can roll the lumpia in brown sugar before deep frying - this gives you a caramelized topping when fried OR

you can fry the lumpia, drain oil on a paper towel, and roll in white sugar.

You can sprikle Sesame Seeds on while turon is still hot if desired.

You don't have to use Langka (jackfruit).

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