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
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.
Cascaron, deep fried bread dough, is a popular merienda (snack) option in the Philippines. Filipinos love fried food. I love anything fried!
Cascaron or “Bitsu-Bitsu”, deep fried bread dough; crunchy outside; soft and sticky inside. It’s made from mochiko flour, a kind of sweet rice flour. Cascaron is a sweet crunchy snack that should not be confused with the other bread dish called bitso-bitso or bicho-bicho which uses all purpose flour instead of mochiko flour.
Place grated coconut in hot water. Squeeze until the water turns opaque or milky.
Place a dish towel or fine cheese cloth over a bowl and pour coconut and water into the cloth.
Drain coconut milk into bowl, then squeeze remaining coconut in the towel until all the liquid is squeezed out.
Mix drained coconut in flour and add milky coconut water until dough is soft but not too sticky.
Shape dough in balls of 1 inch diameter and fry in 2-3″ of oil until golden brown.
Drain dough balls on paper towel then put them in a large mixing bowl. Set aside.
Boil cold water and brown sugar in a small sauce pan until it reaches the soft boil stage this is done by placing a drop of syrup in a bowl of cold water. If it retains it shape and is soft, it is ready.
Pour over dough balls. Toss fried dough balls in the syrup until all are completely covered.
Remove from bowl and place them in a platter to cool. You can skewer them on to bamboo sticks for a nice presentation.
Place grated coconut in hot water and squeeze until the water turns opaque or milky.
Place a dish towel or fine cheese cloth over a bowl and pour coconut and water into the cloth.
Let the water drain, then squeeze remaining coconut in the towel until all the liquid is squeezed out.
Mix drained coconut in flour and add milky coconut water until dough is soft but not too sticky.
Shape dough in balls of 1 inch diameter and fry in 2-3" of oil until golden brown.
Drain dough balls on paper towel then put them in a large mixing bowl. Set aside.
Boil cold water and brown sugar in a small sauce pan until it reaches the soft boil stage this is done by placing a drop of syrup in a bowl of cold water. If it retains it shape and is soft, it is ready.
Pour over dough balls. Toss fried dough balls in the syrup until all are completely covered.
Remove from bowl and place them in a platter to cool. You can skewer them on to bamboo sticks for a nice presentation.
Recipe Notes
Put just enough vegetable oil in a large frying pan to cover the dough balls. Make sure that when you fry them, the oil is hot. Put a piece of dough in the pan to test and if the dough sizzled and rises to the top, then it’s ready. Place dough balls in the pan, but don’t overcrowd.
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.
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.
