January 19, 2010


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palitaw ribbons

Palitaw is a Filipino glutinous rice cake similar to mochi, the difference is the method of cooking. The pieces of palitaw dough are boiled in water until they rise to the surface. LITAW is the Philippine word for surface, hence palitaw. The photo of palitaw in the Filipino guidebook KULINARYA caught my eye because they don't look like the palitaw I grew up eating. The cooked palitaw are stretched into long and thin ribbons before rolling in a mixture of sugar, chopped roasted peanuts, and toasted sesame seeds. I have never eaten palitaw shaped into ribbons and with this combination before which is interesting and also yummy but I still prefer my palitaw dredged in grated coconut, sugar, and toasted sesame seeds.

adapted from KULINARYA guidebook

2 cups glutinous rice flour
¾ - 1 cup warm water
freshly grated coconut
tasted sesame seeds
chopped roasted unsalted peanuts
  • Place the rice flour in a medium bowl then slowly add the warm water. Stir to combine thoroughly.
  • Roll about 2 tablespoons of dough into 1-inch balls and using the palms of your hands, flatten each ball until ½-inch thick. With your thumb make a dent by pressing the center of each cake. Arrange flattened cakes side by side on a baking tray.
  • Fill a medium pan with water and bring to a boil. Drop the cakes in, one at a time, in batches. When they rise to the surface, the palitaw is cooked. Transfer them to a large bowl of water to prevent them from sticking together.
  • Just before serving, take each cake and stretch into ribbon-like pieces. Dredge in sugar-sesame seeds-peanut mixture (or coconut-sugar-sesame seeds mixture). Coil the pieces and arrange on a platter. Sprinkle with grated coconut.
with toasted black and white sesame seeds


Rosemary & Garlic said...

I would like to try those. I wish I could.

Juliana said...

I already can tell you that I'll like this, I love everything made with glutinous rice :-) Like the combination of coconut, sesame seeds and peanut! YUMMIE!

Oggi said...

Anne Marie, it's easy to make...or try the Japanese mochi from the Asian stores.:)

Juliana, me too, I love glutinous rice cakes.:)

caninecologne said...

hi oggi - your palitaw looks just like my mom's (ovals)- she makes this during the holidays only. my mother in law makes hers into big flat discs. i prefer the smaller ovals. i remember making this recipe for a video project years ago (I had to do it in Tagalog)...this is one of my favorite desserts. i like how you made your palitaw in 'ribbons' too. very creative!

punky said...

masubukan nga!

Midge said...

The ribboned and coiled ones are cute, but really: nothing beats those classic ovals generously dusted with sugar, sesame, and coconut!

Oggi said...

R, in Tagalog, I'd like to see that.:)

Punky, yes, let me know if you like it.:)

Midge, food preferences just like habits are hard to break.:)

ces said...

i just had bibingka, but now i want those palitaw too! i'll have to get glutinous rice flour asap! btw, LaPiS is up!:)

Oggi said...

Ces, I always keep a bag or two of regular and sticky rice flour in the pantry so that when the cravings hit, I'm prepared.:D

i♥pinkc00kies said...

wow that looks so yummy :D I love kakanin!!

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