Palitaw (Floating Rice Cake) is a famous Filipino food or delicacy usually served as merienda. The name of this Filipino delicacy literally means “to float or to surface”.
Palitaw is traditionally made with washed, soaked, ground sticky rice but nowadays, many are using glutinous rice flour mixed with water to form the “dough”.
The dough is divided into small pieces molded in a small ball shaped figure then flattened with fingers. It is then cooked in a boiling water until they float (litaw) indicating that its ready to be served along with grated young coconut, toasted sesame seeds and brown sugar.
If you wanted to try this at home , here is a very simple and easy to follow pandan palitaw recipe by Ms. Joy Calipes-Felizardo of GastronomyByJoy.Com.
Pandan Palitaw Ingredients:
* 2 Cups glutinous rice flour or ground malagkit rice
* 1 Cup water
* 1 Teaspoon Pandan flavor or 4 medium sized pandan leaves (optional)
* 2 Cups grated coconut
* 1/2 Cup sugar
* 1/4 Cup sesame seeds or 1/8 cup Chia seeds, toasted
How To Cook Pandan Palitaw:
1). Boil water in a pot. Drop a teaspoon of pandan flavor or fresh leaves.
2). Put rice flour in a mixing bowl. Slowly add water until reaching the desired consistency.
NOTE: The dough should hold together and separate cleanly from the bowl.
3). Pinch off about 2 tablespoons (of dough) and form it into a ball between the palms.
4). Flatten to form a patty (about 1 1/2 inches in diameter and about 1 inch thick).
5). Poach the flattened dough into the pot of briskly boiling water.
6). Boil until they rise and float to the top, usually 1 to 3 minutes or longer, depending on the size of the ball shaped dough.
7). Scoop them out with a wire mesh skimmer and drain.
8). Roll the rice patties in coconut. Serve it on a plate with mixed Chia or sesame seeds and sugar. Enjoy!
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