Palitaw

Palitaw

My motivation for creating palitaw at home was because of how this certain lady vendor made me realize just how much I missed these. There used to be an ate who would pass by our office with her basket of mixed Filipino snacks every afternoon, and in that big basket would be some palitaw.

The first time I bought some from her I want to be reminded of what quantity I used to crave these as a child. It happen the instant I bit into the limited chewy rounds! However sooner or later the Ate stopped mercantilism snacks and spending by our workplace altogether, therefore i made a decision to merely act and create some palitaw on my very own. I ne’er expected it to be therefore easy!

There square measure totally different versions of this viscous rice treat out there, however this palitaw instruction creates dumplings that square measure firm to the bite however chewy. Other versions tend to be soft and wet, and if you like that I’d counsel flattening the dough quite bit a lot of, being careful to not flip it into one thing too fragile. It’d be exhausting to cook them while not accidentally tearing them apart if they’re too skinny.

Any approach you create it, don’t forget to pile on the tasty sesame-sugar and coconut! The toppings square measure liable for creating these extremely habit-forming finally, since on its own the dumplings don’t extremely have flavour. It’s a mix of chewiness and associate earthy sweetness from the coconut, cooked benny, and sugar that create these a favorite in my book. 🙂

 

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INGREDIENTS

2 cups glutinous rice flour
1 cup water
1-½ cups grated coconut
½ cup sugar
2 tablespoons sesame seeds, toasted

INSTRUCTIONS

1. In a large mixing bowl, knead the rice flour and water to make a smooth dough. Once it holds together and separates cleanly from the bowl, the dough is ready.

2. With floured hands, pinch off about 1-1/2 tablespoons of dough and roll into a ball. Flatten into a patty, about 2 to 3 inches in diameter and about 1/4 inch thick. Set aside on a dry plate. Repeat with the rest of the dough.

3. Place grated coconut in a small bowl. In a separate small bowl, mix sugar and toasted sesame seeds.

4. In a pot, bring 2 quarts of water to a boil. Once ready, drop the dumplings into the boiling water two to three pieces at a time to prevent them from sticking with each other. Do not crowd the pot.

5. Boil the dumplings until they puff, turn just a little translucent, and float to the top, about 1 to 3 minutes. Scoop them out and drain. Repeat until all dumplings are done.

6. Roll the cooked dumplings in the coconut, then sprinkle generously with the prepared sugar-toasted sesame seeds mixture. Enjoy warm or at room temperature.

 

Palitaw
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Espasol – A Filipino Signature Dish!

Espasol – A Filipino Signature Dish!

Espasol, It is a type of rice cake that is made of rice flour and cooked in coconut milk then rolled with toasted rice flour and usually shaped into small cylinders then wrapped with paper. This unique Filipino treat was originated from the Province of Laguna, Philippines and is available in bus stops and pasalubong stores.

There are many kinds of rice cake recipes and treats, almost all have the same concepts but Espasol is a is distinguished not only for having glutinous sticky rice as a main flour, but also for being finished with a little bit of dusting of rice flour. This is my recipe version of Espasol. Enjoy!

 

Ingredients:

4 cups glutinous rice flour (malagkit)

4 cups coconut milk

1 tsp. salt

1 tsp. vanilla extract

2 cups sugar

 

Directions:

Toast rice flour in a skillet over medium heat then stir frequently, for about 25 to 35 mins. or until color turns pale gold and aroma becomes nutty. Set aside ½ cup for rolling espasol.

Combine coconut milk, vanilla extract, salt and sugar in a wide pan over medium heat.

Bring to a boil, stir frequently until sugar and salt are completely dissolved.

Slowly add 3-1/2 cups of the toasted rice flour, stir regularly to prevent lumps.

Lower heat and continue to cook, stirring and turning regularly, for about 35 to 45 minutes or until mixture is very sticky and becomes oily.

Transfer mixture onto a flat surface and dusted with the remaining toasted flour.

Roll and flatten mixture to about ¼-inch thick using a rolling pin.

Cut espasol into strips with a lightly-greased knife.

Roll espasol on toasted flour until fully coated using your clean hands then shake to rid of excess flour and wrap each piece in banana leaves or in a Japanese paper.

Serve with family and friends,

Share and Enjoy!!!

Espasol - A Filipino Signature Dish!
Print Recipe
Cook Time Passive Time
20 mins. 80 mins.
Cook Time Passive Time
20 mins. 80 mins.
Espasol - A Filipino Signature Dish!
Print Recipe
Cook Time Passive Time
20 mins. 80 mins.
Cook Time Passive Time
20 mins. 80 mins.
Ingredients
Servings:
Instructions
  1. Toast rice flour in a skillet over medium heat then stir frequently, for about 25 to 35 mins. or until color turns pale gold and aroma becomes nutty. Set aside ½ cup for rolling espasol.
  2. Combine coconut milk, vanilla extract, salt and sugar in a wide pan over medium heat.
  3. Bring to a boil, stir frequently until sugar and salt are completely dissolved.
  4. Slowly add 3-1/2 cups of the toasted rice flour, stir regularly to prevent lumps.
  5. Lower heat and continue to cook, stirring and turning regularly, for about 35 to 45 minutes or until mixture is very sticky and becomes oily.
  6. Transfer mixture onto a flat surface and dusted with the remaining toasted flour.
  7. Roll and flatten mixture to about ¼-inch thick using a rolling pin.
  8. Cut espasol into strips with a lightly-greased knife.
  9. Roll espasol on toasted flour until fully coated using your clean hands then shake to rid of excess flour and wrap each piece in banana leaves or in a Japanese paper.
  10. Serve with family and friends,
  11. Share and Enjoy!!!
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Kutsinta (Brown Rice Cake) Recipe!!!

Kutsinta (Brown Rice Cake) Recipe!!!

Kutsinta

Kutsinta or Cuchinta is a popular Filipino Merienda (Snack) and Panghimagas (Dessert). Kutsinta is  a reddish-brown sticky rice cake made with rice flour and topped with shredded coconut.

Kutsinta or Cuchinta is a type of Kakanin (Sticky Rice/Glutinous Rice) that uses food grade lye water as an ingredient.  The lye water is what makes the Kutsinta somewhat sticky and chewy.

This kutsinta recipe requires both rice flour and glutinous rice flour. Rice flour is ground long or medium grain rice.  Glutinous or sweet rice flour is ground short grain rice.   It requires minimum effort and the procedures are so easy to follow. If you’re thinking of making something for merienda, this would be a recipe worth trying.

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 Champorado: Filipino Chocolate Rice PorridgePalitaw – Coconut & Sesame Seed Topped Sticky Rice Dumplings and Maja Blanca (Coconut Pudding ) Filipino Recipe!

 

Ingredients:

1/2 cup glutinous rice flour

1/2 cup grated coconut for dipping

2 tsp. Chinese (food grade)  lye water (lihia) found in Asian Markets

1/2 cup rice flour

3/4 cup brown sugar

1-3 drop red liquid food colouring

1 1/2 cup water

¼ cup cooking oil

 

Directions:

Heat the water and melt the brown sugar. Do not boil then add the lihia.

Mix in the rice flour and glutinous rice flour and dissolve thoroughly.

Strain to remove lumps, then add the food colouring.

Brush the muffin pans with oil and pour the mixture halfway through.

Steam for 20 minutes or until the top is set when touched.

Then add the grated coconut for Toppings.

Serve with hot or cold drinks.

 

Share and Enjoy!!!

Kutsinta Recipe (Brown Rice Cake) Recipe!!!
Print Recipe
Prep Time
10 Mins.
Cook Time
20-30 Mins.
Prep Time
10 Mins.
Cook Time
20-30 Mins.
Kutsinta Recipe (Brown Rice Cake) Recipe!!!
Print Recipe
Prep Time
10 Mins.
Cook Time
20-30 Mins.
Prep Time
10 Mins.
Cook Time
20-30 Mins.
Ingredients
Servings:
Instructions
  1. Heat the water and melt the brown sugar. Do not boil then add the lihia.
  2. Mix in the rice flour and glutinous rice flour and dissolve thoroughly.
  3. Strain to remove lumps, then add the food colouring.
  4. Brush the muffin pans with oil and pour the mixture halfway through.
  5. Steam for 20 minutes or until the top is set when touched.
  6. Then add the grated coconut for Toppings.
  7. Serve with hot or cold drinks.
  8. Share and Enjoy!!!
Recipe Notes

The Lye Water/Lihia is found in all Chinese or Filipino markets and stores.

Put oil on muffin pans to easily remove the Kuchinta from the pan.

You can adjust the proportion of Rice flour and Glutinous Rice flour according to your   preference.

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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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