Palitaw from the Tagalog root word “litaw” means “float”. It is made of glutinous rice flour formed into round or ovals then boiled in water. When it floats to the surface, that’s when it is done, that’s why it’s called palitaw. Before serving, palitaw is dredged in sweet coconut flakes, sugar, roasted sesame seeds, or combinations of these three, or if you want to experiment, you can use other kinds of sprinkles for dredging. But for me, the coconut flakes and sugar are the best combinations for dredging.
It’s a perfect dessert or snack to serve especially to guests who grew up with this snack because they’ll surely love it and for those who haven’t had palitaw, it will be interesting for them to try this exotic snack.
Some think it’s hard to make the palitaw, but it’s actually easy peasy. So, if you have the main ingredients available, I suggest you try making it.
- 2 cups glutinous rice flour
- 3/4 cup cold water
- roasted sesame seeds for dredging
- sugar for dredging
- sweetened coconut flakes for dredging
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In a large, deep mixing bowl, combine glutinous rice flour and water (gradually). Mix until thick and sticky, then form into balls and flatten. Set aside.
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Bring a half full of water in a pot to a boil. Drop slowly the dough one by one. Boil until they float. When it floats, it's cooked. Use a skimmer or slotted spoon to scoop and drain the palitaw. Slightly cool them on a plate. Use the same pot and water to cook for the next batch.
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Dredge in roasted sesame, sugar, sweetened coconut flakes or combinations of the three. Serve.
