Is palitaw made of rice flour?

Palitaw is actually glutinous rice flour and water mixed into a dough, rolled into balls, boiled until they're soft and kind of chewy, and rolled in coconut and sugar.

Where did palitaw come from?

Palitaw is another product of rice that originated in Pangasinan, a province in the northern part of Luzon, Philippines .

How do you store palitaw?

However, this palitaw recipe uses dried shredded coconut and that helps keep the palitaw fresher longer. Kept in the fridge, it should last up to a week. To store these Filipino sweet rice balls, coat them in shredded coconut then keep them in an airtight container or a platter wrapped snugly in plastic wrap .

What is the difference between Pichi Pichi and palitaw?

Although Pichi Pichi and Palitaw look similar from the outside with their coconut coating, they are made using some different base ingredients. Pichi pichi uses cassava as its base, whereas palitaw uses glutinous rice flour . Palitaw also has additional toppings of sesame seeds and sugar.

What's the difference between glutinous rice flour and rice flour?

They come from different rice cultivars. Rice flour is made from Japonica long-grain rice, and glutinous rice flour comes from both long and short-grain glutinous “sticky rice” or “sweet rice” varieties . Glutinous rice has more chew.

What is the English word of palitaw?

Palitaw (ᜉᜎᜒᜆᜏ᜔) (from litaw, the Tagalog word for "float" or "rise") is a small, flat, sweet rice cake eaten in the Philippines.

What is the English name for palitaw?

Palitaw or float in English is a famous dessert/snacks in the Philippines. This snacks got its name because when you prepare it, you just have to submerge the Palitaw mixture into the boiling water and when it floats, it is done.

What country eats the most sticky rice?

In Laos , a tiny landlocked nation with a population of approximately 6 million, per-capita sticky rice consumption is the highest on earth at 171 kg or 377 pounds per year. Sticky rice is deeply ingrained in the culture, religious tradition, and national identity of Laos (see Lao cuisine).

Is glutinous rice healthy or not?

In addition, because glutinous rice contains insoluble fiber, it has good antioxidant capacity and is beneficial for the digestive system of children . Trace elements in sticky rice such as iron can also prevent iron deficiency anemia in children.

Why is it called palitaw?

Palitaw is named after the way it's cooked - in boiling water until the dough floats or "litaw" to the surface . What does palitaw taste like?

What is Palitaw made of?

Palitaw (ᜉᜎᜒᜆᜏ᜔) (from litaw, the Tagalog word for "float" or "rise") is a small, flat, sweet rice cake eaten in the Philippines. They are made from galapong - washed, soaked, and ground malagkit (sticky rice).

Can I use rice flour instead of glutinous rice flour?

Other rice flours, like plain rice flour and chapssal flour, can provide a similar chewy consistency as glutinous rice flour. So, they work well as substitutes. However, they only work as replacements in certain dishes.

Is glutinous rice flour or rice flour for mochi?

Glutinous Rice Flour This ingredient is essential for mochi's signature chewy texture.

What is made from rice flour?

Some of the popular ways rice flour is used are to make noodles, pastries, cakes, and as a thickening agent for soups and stews . Brown rice flour and white rice flour can be used interchangeably, but white rice flour is more common.

Palitaw Recipe - Foxy Folksy (2024)

BY :Bebs | Published: 08/28/ 2016 | Updated:03/25/ 2021 | 20 Comments

RECIPE PRINT

4.67 from 6 votes

Pin It

Palitaw is a Filipino afternoon snack or 'merienda' that consist mainly ofglutinous rice coated with gratedcoconut and sugar and sometimes roasted sesame seeds. This flattened sweet rice cake is very chewy and really filling but the best part is, it is really easy to make. This Palitaw recipe is as easy as it can get because I used glutinous rice flour that is readily available in Asian stores. Back in the days, I remember my Mama had to goto the wet market or 'palengke' to buy glutinous rice and have it grinded there as well. I am notsure if this is still done back home, will have to ask my Mama. Once the glutinous rice is grinded it would look like a white dough and all that is need to be done is form them into small balls and flatten them before dropping them in boiling water, but since I am using glutinous rice flour, I needed to add some water, or in this case I used coconut milk, to add a bit more flavor.

I find Palitaw to be a funny thing. The word 'palitaw' means 'to surface' and it was named so because once the flattened glutinous rice dough surfaces to the top of the boiling water where it is cooked, it means it done. Once cooked they are rolled in a mixture of grated coconut and sugar, and if desired, sprinkled with roasted sesame seeds. If you've read my post on Pichi-pitchi, you'll know thatfreshly grated coconut is next to impossible to find here in Germany and you will also learn about my secret: I use desiccated coconut and add some water (or in this case, again, a mixture of coconut milk and water) to it and it works perfectly!

Printable Recipe

Print Review

Palitaw Recipe

4.67 from 6 votes

Prep Time: 10 minutes mins

Cook Time: 10 minutes mins

Total Time: 20 minutes mins

Course :Snack

Servings =10

Print Recipe Rate this Recipe

Ingredients

1 cup glutinous rice flour
½ cup water or cup coconut milk
1 cup coconut (grated)
¼ cup sugar
⅛ cup sesame seeds (roasted) - (optional)

Instructions

In a bowl, combine glutinous rice flour and water and mix into a soft, pliable dough. If too soft or sticky add some more g. rice flour, a tablespoon at a time. If a piece of dough is cracking when flattened, then add a bit of water.
Form small balls, each an inch in diameter. Then flatten the balls to a quarter-inch thickness by pressing them in between your palms.
See Also
Pan De Coco Recipe (Coconut Bread)Taisan (Filipino Chiffon Cake) - Salu Salo Recipes Puto Cheese Recipe - Soft and fluffy, made from scratch using flour.Recipe for French Macarons Using Ube Purple Yam Emulco
In a pot or deep pan over medium-high heat, bring about 5-inch deep of water into a rolling boil.
Gently drop each flattened dough into the boiling water. Do not overcrowd the pot. When the pieces float to the surface, remove from water using a slotted spoon and drain well.
When cool enough to handle, roll in a plate of mixed sugar and coconut and sprinkle with sesame seeds.

Notes

If using desiccated coconut: In a bowl, add about a quarter cup of water to half a cup of desiccated coconut and mix really well. Make it ahead of time, like 30 minutes earlier so it can sit for a couple of minutes to absorb the liquid, make sure to mix from time to time. Adjust the measurements as needed.

Nutrition

Calories: 75kcalCarbohydrates: 10gProtein: 0gFat: 3gSaturated Fat: 2gCholesterol: 0mgSodium: 3mgPotassium: 37mgFiber: 1gSugar: 5gVitamin C: 0.2mgCalcium: 19mgIron: 0.5mg

Have you tried this recipe?Mention @foxyfolksy or tag #FoxyFolksyRecipes!

More Dessert + Sweets

Palitaw sa Latik
Graham Balls
Carioca
Ube Cake

Latest Recipes

Sinangag

Palitaw sa Latik

Peri-Peri Chicken

Graham Balls

Lechon Paksiw

Steamed Fish-Chinese Style

Carioca

Crispy Fried Whole Chicken

Reader Interactions

Comments

What do you think?

Lai says
August 06, 2021 at 9:40 am

Hi Bebs! Been following your site for a while and yours is lowkey my fave and my first go-to when looking for specific Filipino recipes. Anyway, for this Palitaw, can I use Mochiko since I don't or never have glutinous rice flour? Is it the same? Thanks and btw, fantastic job on your traditional and not-so-traditional collection of recipes! ^_^
Reply
- Bebs says
  August 06, 2021 at 7:20 pm
  
  Hi Lai, I am happy that you like our recipe collections here! I have not used Mochiko yet, but as far as I know, it is a type of glutinous rice flour, so I am sure it should work too.
  Reply
Manny says
July 02, 2020 at 8:22 am

What is the proper way to flatten the mixture of the palitan, without sticking in your palm? It's hard to release it to the boiling water. HELP.
Reply
- Bebs says
  July 27, 2020 at 11:15 pm
  
  Hi Manny, you can try to dust your hands with rice flour while working on them.
  See Also
  Pastimallows Recipe Mango Flavor pang Negosyo with Costing
  Reply
Manny says
July 01, 2020 at 12:03 pm

Can I substitute glutonous rice flour to a regular rice flour?
Reply
- Bebs says
  July 02, 2020 at 1:07 am
  
  Hi Manny, it has to be glutinous rice flour.
  Reply
Maria says
April 17, 2020 at 11:44 pm

Miss Beb, I love your recipe!!!
very easy and accurate
I would like to ask if I uses fine dessicated coconut, should I still mix it with water?
Thanks
Reply
- Bebs says
  April 17, 2020 at 11:57 pm
  
  Hi Maria, sure or coconut milk. This is only to hydrate them and this is the closest thing you will get to freshly grated coconut.
  Reply
Donna says
January 19, 2020 at 10:24 am

Hi! Is it ok to use shredded coconut? Thanks!
Reply
- Bebs says
  January 20, 2020 at 5:10 pm
  
  Shredded as in strips or flakes? But I guess it should be fine only grated coconut is finer and sticks well to the surface.
  Reply
Jojo panganiban says
February 14, 2019 at 3:38 pm

I like your recipes- very doable??
Reply
- Bebs says
  February 15, 2019 at 8:49 am
  
  Happy to hear that, Jojo. Thanks for the 5 stars.
  Reply
Imee says
December 15, 2017 at 1:59 am

Love your cooking, always.
Keep up the your lovely cooking.
Have a great day.
Reply
- Bebs says
  December 17, 2017 at 3:10 pm
  
  Thanks Imee!
  Reply
Aireen says
December 12, 2017 at 5:16 pm

I'm following your website as my family and me are also living in Germany and we have the same access (or lack of) for ingredients. Me and my husband are always missing the foods from home so I always try to make some. I have used your desiccated coconut trick to replace the grated coconut and it worked out well. Thanks so much for sharing these tips. Now, I can also use this for puto, kutsinta, pichi-pichi, etc.
Reply
- Bebs says
  December 13, 2017 at 6:19 pm
  
  Hi Aireen, I know exactly how it feels to miss and crave for our home food! I am glad I am able to help in simple ways...????
  Reply
Lyn lyn says
May 09, 2017 at 7:01 pm

Can I use rice flour insted of glutinous rice flour.
Reply
- Bebs says
  May 10, 2017 at 1:55 pm
  
  Hi Lyn lyn, it has to be glutinous rice flour because of its sticky consistency which a regular rice flour lacks.
  Reply
Teresita Cruz says
March 21, 2017 at 12:48 pm

The grated coconut, can i use frozen? All i can find here are frozen ones, do i need to squeeze out the liquid. Thanks
Reply
- Bebs says
  March 21, 2017 at 9:42 pm
  
  The problem with squeezing out the liquids is that you also get rid of the flavor. Try putting it on a strainer to remove excess liquids, stirring every few minutes and let it dry out just a bit. I prefer using desiccated coconut because, in my experience, the flavor is more intact than the frozen ones, but maybe the ones you get there are better than the ones I get here in Germany!?
  Reply