Palitaw Recipe - Foxy Folksy (2024)

FAQs

What is the origin of palitaw? ›

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

Storage: Leftover palitaw will keep for up to 2 days in an airtight container at room temperature. Reheating: Microwave for a short 10-15 second interval to warm slightly before eating.

Desiccated coconut is the disintegrated and dehydrated coconut kernel or pulp largely comprising the white portion of the kernel, after removing the brown testa or parings. It is referred to as 'farane de coco' in France.

Glutinous rice flour is milled flour made by grinding cooked and dehydrated kernels of long or short-grain glutinous rice (Oryza sativa glutinosa). Glutinous rice, also known as sticky rice or sweet rice, refers to any type of rice high in amylopectin starch and low in amylose starch.

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).

palitáw. [noun] a rice cake similar to puto, made from glutinous rice dough (galapong), boiled in water until it floats, and usually served with grated coconut, sugar, and sesame seeds; sticky rice cake; sweet rice dumpling; filipino rice cake.

Cooked sticky rice can harden and dry out quickly, so wrap leftovers tightly in an airtight container and refrigerate for 3 to 5 days or freeze in a freezer bag or freezer-safe container for up to 2 months.

It's necessary to keep sweet rice flour in an airtight container in a cool, dark place (like a pantry). You can keep (and use) glutinous rice flour with proper storage for up to six months.

Keep your rice cakes in the fridge for 3 days.

Set your rice cakes on the middle shelf of your fridge to keep them cold and try to eat them within 3 days.

Dried Coconut: Desiccated, Shaved, Flaked and Shredded

This is the best option for baking into slices, cakes and biscuits. On the other hand, shredded coconut is a little more coarsely grated, with longer strands, and a bit of a higher moisture content.

Can I use shredded coconut instead of desiccated coconut? ›

I often use shredded coconut and desiccated coconut interchangeably when I am baking, making desserts, curries or coconut recipes. Shredded coconut is a larger fiber so you may want to pulse it in a food processor to make it finer to become more like desiccated coconut if needed.

Naturally occurring sugar and protein in coconut are responsible for the number one spoilage factor in this product: yellowing.

Never eat or taste raw flour, dough, or batter.

Pinaltok or Bilo-bilo is a Filipino dessert made of small glutinous balls (sweet sticky rice flour rounded up by adding water) in coconut milk and sugar. Then jackfruit, saba bananas, sweet potatoes, taro, and tapioca pearls or sago (regular and mini size pearls) are added.

Buchi or Butsi is a rice cake made from sweet rice flour that is molded into shape with a sweet bean paste filling and sesame seed coating. This delectable treat is deep fried under high heat before serving. The most famous establishment that serves this in the Philippines would be Chowking .

Tteok, or rice cakes, manifest in seemingly countless shapes, textures, colors, and flavors across the Korean peninsula. Both an ingredient and a dish, tteok can be turned into a full meal like tteokbokki (stir-fried rice cakes) or tteokguk (rice cake soup), or eaten on its own as a snack or dessert.

The word 'palitaw' literally means 'to float' or 'floating'. They named it Palitaw because you can tell when it's cooked when the rice cakes float. One my earliest memories of Palitaw is that it was usually being sold outside my school when I was living in the Philippines.

First stop, India. India and its love for rice pudding goes way back to 6000 BCE. The first mentions of it were recorded in the epics of Mahabharata and Ramayana, as ksheer or kshirika in Sanskrit, which translated to a dish made with milk.

Laos. Along the Greater Mekong Sub-region, the Lao have been cultivating glutinous rice for approximately 4000 – 6000 years. Glutinous rice is the national dish of Laos.