Palitaw Recipe - Foxy Folksy (2024)

FAQs

Is Palitaw made of rice flour? ›

Palitaw is actually glutinous rice flour and water mixed into a dough, rolled into balls, boiled until they're soft and kind of chewy, and rolled in coconut and sugar.

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

However, this palitaw recipe uses dried shredded coconut and that helps keep the palitaw fresher longer. Kept in the fridge, it should last up to a week. To store these Filipino sweet rice balls, coat them in shredded coconut then keep them in an airtight container or a platter wrapped snugly in plastic wrap.

To make glutinous rice flour, you need to start with raw glutinous rice. The rice is soaked in water for several hours to soften it, and then it's drained and ground into a fine powder using a grain mill or a powerful blender. The resulting powder is glutinous rice flour.

Although Pichi Pichi and Palitaw look similar from the outside with their coconut coating, they are made using some different base ingredients. Pichi pichi uses cassava as its base, whereas palitaw uses glutinous rice flour. Palitaw also has additional toppings of sesame seeds and sugar.

Though their applications sometimes overlap, there are distinct differences between the two kinds of rice flour: They come from different rice cultivars. Rice flour is made from Japonica long-grain rice, and glutinous rice flour comes from both long and short-grain glutinous “sticky rice” or “sweet rice” varieties.

Palitaw (ᜉᜎᜒᜆᜏ᜔) (from litaw, the Tagalog word for "float" or "rise") is a small, flat, sweet rice cake eaten in the Philippines.

It's also called "dila dila" in other parts of the country because of the shape of the patties resembling a "tongue." With commercial sweet rice flour available, making these mochi cakes can't get any easier than mixing the flour with water! It is important, however, to note that a good palitaw is all about texture.

Uncooked sticky rice will keep indefinitely in your pantry if well-sealed. 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.

The Secrets to Perfect Sticky Rice

Soak the sticky rice for in enough water to cover the rice. This softens the grain and the extra water helps add that fluffy texture. Soaking for 4-24 hours is a good range. After soaking, add a little salt before cooking for taste, about 1/2 to 3/4 of a teaspoon.

Is mochiko the same as glutinous rice flour? ›

Mochiko (もち粉), mochiko sweet rice flour, or mochi flour, is a glutinous rice flour (sweet rice flour) made of glutinous short-grain Japanese rice. Known for its sticky and chewy texture, the Japanese use it to make Japanese pastries and sweets. Other names include Gyuhi-ko (求肥粉) and Daif*cku-ko (大福粉).

Yes, you can use glutinous rice flour for baking. In fact, it's one of the main ingredients in recipes like mochi cake! This sweet rice flour is also great for other baked goods, like pastries, breads, and other types of cakes.

Some of the popular ways rice flour is used are to make noodles, pastries, cakes, and as a thickening agent for soups and stews. Brown rice flour and white rice flour can be used interchangeably, but white rice flour is more common.

Glutinous rice flour is also known as sweet rice flour which is either long or short-grain. It is milled flour made from cooked and dehydrated glutinous rice kernels that are ground into fine powder. You may also know glutinous rice as sticky rice and sweet rice.

The glutinous rice flour contained about 83.59% of starch, 7.78% of protein, and the rest were lipid, mineral substances, and vitamins [12, 13] .