Palitaw is a famous dessert in the Philippines. It is made of glutinous rice flour topped with grated coconut, sugar, and roasted sesame seeds. I remember when I was still little, my lola usually buys me some palitaw for my merienda. Normally, it is placed on a small piece of banana leaf with no fork or spoon to use while eating. Once the seller hands you the palitaw, you have to eat it fast using your hand-to-mouth gesture. Ohhh, childhood memories!
Moving forward, making palitaw is actually easy and the ingredients are very easy to find. If you’re in the Philippines, you may choose between using galapong (ground sticky rice) or the ready to buy sticky rice flour in the market. Galapong is made from soaked sticky rice flour then ground into a paste or dough-like texture. Today, with the help of my mom and children, we made palitaw for dessert.
In a small pot, combine the glutinous rice flour and water. Knead thoroughly until the mixture is free of lumps. Set aside.
Get a medium size pot and fill it in with water. 75% full is enough. Bring this to boil.
While waiting for the water to boil, rub some oil on your hand and start pinching a small ball out of your glutinous rice dough. The oil will prevent your hands from sticking to the dough. Flatten the dough until you reach your desired size. Do not make it too big or too tiny to cook.
When the water is already boiling, dip the dough one by one. You will notice that the dough will sink at the bottom of the pot. When it's ready and cooked, it will start to float.
Using a strainer, scoop the palitaw out of the water, and roll them one by one in the grated coconut.
Plate them and top with roasted sesame seeds and sugar.
- Prep Time : 5 minutes
- Cook Time : 2-5 minutes
- Yield : 4-6
You can cook the sesame seeds in advance and keep in the ref for other use. Sesame seeds come very handy in many dishes, so keeping a small bag of it is very helpful.