i just copied ur recipe on palitaw and i’ll try it anytym. What is palitaw? thanks. cold milk and 2T melted butter, Mix all. My grandmother often bought native snacks whenever she went to the market. Hello and welcome! Store it coated with the grated coconut and sesame seeds then just sprinkle with sugar just before serving. my husband has been very supportive, and he loves the food i’ve made. I’ll try yours when I come home to Maryland. hi connie! Can rice flour be substituted? another mix 1-1/2c. My late lola kc she used malagkit na bigas na nabbili sa palengke at pnapagiling pa then pin0ng-pino na as in katulad ng flour.she makes a sc00p of nagiling na malagkit na rice and she puts water in malagkit, mix it then she makes small circle then flatten.while gumagawa ng circle nagppabukal ng water 3/4 ng kaldero.bukal na un water dahan2x hulog un naflatten at kpag lumutang na un palitaw,luto na.inilagay sa grated c0c0nut at binudburan ng sesame seeds at asukal that’s it. Thank you again. Connie, Have you tried using mochi flour? My father bought palitaw in unbelievably huge amounts, stacked the cakes in tightly covered … I will take pictures sa linggo para makita sa facebook.. I used 1C Glutinous rice flour I was excited to try this recipe. hello Connie, Is there any substitute for the coconut in making the palitaw? Make sure that the dough is as soft as possible. Much later, I learned to make palitaw from my mother-in-law. Now, i don’t need to worry- i will make this asap as I have not eaten palitaw for ages. I'm a retired lawyer and columnist, wife for 28 years, mom of two, and a passionate cook. You can store it in the fridge for a maximum of 4 hours for later consumption. and around 1/2C water Or is it malagkit flour? Repeat until all the dough has been flattened and boiled. Pangasinan is where Palitaw originated and it came from the word “Litaw” which means to surface or to float. Steam high for 10 15. Not crumbly. chunky, i’d rather not buy galapong from the market either. re brand of rice flour: i’m not particular about the brand. As connie says, flour your hand that’s the trick. Can I used dessicated coconut instead? oops, i forgot to ask if can you share the rice flour brand you are using? My conclusion, glutinous rice flour is the best for palitaw. Do not overcrowd the pot. Finally, I made this one right. Dessicated coconut has been dehydrated. One of my favorite Filipino snacks! We won't share your email either. Mix the cooled sesame seeds and sugar in another shallow bowl. The dough should come together but not so wet that it sticks to the hand. Flatten a piece of dough into a disc about a quarter of an inch thick and drop immediately in briskly boiling water. When cool, mix with sugar. In your lola’s generation, there was no other way. “what is the difference with glutinous rice flour and rice flour”. Place the grated coconut in a shallow bowl. Gay, yep I know that the rice is soaked before grinding but I had no idea that the same principle would work with flour! I have been using rice flour for several years as is it easier to get it than the galapong. hi! If you prefer to serve the palitaw already dredged in sugar, wait for the rice cakes to cool to room temperature after coating with grated coconut. Let me know..ok ba?? tnx a lot!more power, so u can feature more recipes. My grandmother used to make them with the mixture of sugar and pulverized roasted sesame seeds inside and topped with freshly grated coconuts. good day c0nnie.i didn’t kn0w pwde pla gmitin sa palitaw ang rice flour?! No spam. I have a recipe using bisquick but it doesnt come even remotely close to the putong puti I used to eat back home. leng, rubbery as in matigas? When cool enough … Different brands have different absorption levels. I like the way you write and the subtle hint of humor in it. Everything © Connie, Speedy, Sam & Alex Veneracion. Mix until you have a soft dough that comes together. Do you know the secret? Palitaw was a favorite snack when I was a child. it’s superb! yep, I used rice flour, not glutinous rice flour. If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words. You tried it a couple of time using which recipe? I have made many an experiment that always ended up in the trash. I work in Buffalo, NY and am home every 2 weeks or so. help, connie! =( In a pot, boil enough water to reach a depth of at least six inches. Kris, mochi flour is the Japanese name for glutinous rice flour. :). My father bought palitaw in unbelievably huge amounts, stacked the cakes in tightly covered containers, froze them and simply thawed and steamed what we wanted for a snack. Cook the rice cakes three or four at a time to prevent them from sticking to each other. palitaw is my favorite pinoy snack and i really want to learn how to do it since im so far away from home and i miss it a lot :( it’s just rice and water anyway. Repeat until you have uniformly sized small pieces of dough. Pinch the dough into small pieces. You’re going to flatten the dough but don’t do it yet. That’s water at room temperature. Use about 1 to 2 tablespoons (15 to 30 g) of dough for each ball. Take the warm cooked rice cakes and coat both sides with freshly grated coconut. Don’t overcrowd the pot to prevent the rice cakes from sticking to one another. Is it better to cook the palitaw then store or leave it uncooked? Not hot. To reheat, transfer to heat-proof plate and steam until softened. Pour in 3/4 cup of water. I’ll try the rice flour. Did you really mean rice flour? The actual size depends on how small or large you want your palitaw. Toast the sesame seeds in an oil-free pan and cool. Joe, I think I pulled out my puto recipe when this blog was reconstructed last December following some technical issues. i want to learn how to cook filipino dishes, and kaya ako nag-aaral magluto para sa husband ko, i wanna surprise him. But if its soft, how do we shape it and how do we drop it on water? The dough shouldn’t be crumbly nor should it be wet. What is this blog about? Repeat until you have three or four rice cakes in the pot. Cook in small batches. Roll the Palitaw in fresh grated … I’ll post it again, thanks for reminding me. My late father-in-law was especially fond of palitaw. Rice flour today comes in regular and sticky varieties. When the rice cake floats, and it will in less than a minute, scoop out with a slotted spoon. I, too, have a supply of rice flour in my pantry and attempted to make some puto but it turned out to be a disaster! I wanted to ask for the recipe at a party but I learned that it was a business secret so I didn’t even dare. connie c rio to.i love palitaw may tips ka ba if paano magluto ng masarap na palitaw. I use glutinous rice flour instead but always unsuccesful with the sugar and sesame seed mixture inside (always break even before cooking). Let me show you just how doable homemade palitaw is. try adding more water to the dough. Thank you for this recipe, And a little rubbery. Does your putong-puti recipe result in a cloudy-soft-white-melt-in-your-mouth-to-die-for puto? around 1/2C more before I was able to shape it. sa puto naman.. ito ang version ko::: **2c.any pancakes, **1c.white sugar/or half only , **1/2T baking powder=MIX3 ing:-) another bowl **1-1/2c fresh milk, ** 2 melted butter, mix both, then 2 eggs mix, combine all. God bless! here’s 1 tip. I can never make it. Not warm. It should be a fairly soft dough. That’s what we used to make palitaw and also to make the bola-bola in ginatang gabi and kamote. Boil water in a pot. Looking forward to your puto recipe. Don’t attempt to roll the rice cakes in the sugar mixture while still warm because that will make the sugar watery. All rights reserved. By the time I was in college and badly smitten with everything coconut, I discovered that palitaw was so much better when rolled generously in grated coconut. Watching her do it, I never realized how fast and easy making palitaw could be. Used plain rice flour before but hard/rubbery. Yes, but to get the correct texture for the cooked rice cakes, the dough has to be ultra soft which makes it more difficult to handle and shape. I only tried a cup of peotraco glutious flour since I know I always make a disaster the first time…. once again, thanks a lot! So, wait up!