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. 🙂
2 cups glutinous rice flour 1 cup water 1-½ cups grated coconut ½ cup sugar 2 tablespoons sesame seeds, toasted
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.
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!
4 cups glutinous rice flour (malagkit)
4 cups coconut milk
1 tsp. salt
1 tsp. vanilla extract
2 cups sugar
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.
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.