Palitaw in Coconut Milk | Sweet Flat Rice Cake
Palitaw in coconut milk is a delightful Filipino treat that perfectly combines the chewy texture of glutinous rice flour with the creamy flavor of coconut milk. This sweet flat rice cake is not only irresistible but also a hit in gatherings and celebrations.
Why Make This Recipe
Creating palitaw in coconut milk can be a joyful experience, especially if you enjoy exploring traditional Filipino desserts. This recipe is simple and features readily available ingredients, making it an excellent choice for home cooks of all skill levels. The combination of sesame seeds, coconut milk, and jackfruit not only provides a wonderful flavor but also a pleasing texture that will delight your family and friends. Plus, it’s a sweet treat that can be enjoyed any time of the day!
How to Make Palitaw in Coconut Milk
Making palitaw in coconut milk is an enjoyable process that can be completed in just a few steps. Below, you’ll find a comprehensive guide on how to whip up this delicious dessert at home.
Ingredients
- 4 cups glutinous rice flour
- 1 1⁄2 cups water
- 1/8 cup sesame seeds
- 3 cups coconut milk
- 3/4 cup sugar
- Jackfruit strips
Directions
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Start by placing the glutinous rice flour in a mixing bowl. Gradually add the water, kneading the mixture until it becomes smooth and pliable.
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Once the dough has reached the desired consistency, form it into a ball and flatten it slightly to create a disc shape.
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In a dry pan, toast the sesame seeds over medium heat until they turn golden brown. Remove from the heat and allow them to cool before crushing them. Set aside.
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In a separate pan, pour in the coconut milk and bring it to a boil over medium to high heat.
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After the coconut milk begins boiling, add the jackfruit strips and sugar. Stir the mixture well and allow it to simmer, cooking until the coconut milk thickens to your preferred consistency.
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Carefully drop the flat dough discs into the boiling coconut milk. They are cooked when they float to the surface.
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Once floating, sprinkle the cooked dough with the crushed sesame seeds and a pinch of salt. Let it simmer gently for another 2 minutes.
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Finally, transfer your delicious palitaw to a serving bowl and enjoy!
Pro Tips for Success with Palitaw in Coconut Milk
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Knead Well: Ensure that the dough is well-kneaded for a smooth texture. This step is crucial for achieving the right consistency.
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Uniform Shape: Try to make the discs of dough uniform in size for even cooking. This will help ensure all pieces float and cook at the same time.
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Watch the Time: Overcooking the palitaw in the coconut milk can cause it to become too soft. Keep an eye on it to achieve the perfect texture.
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Adjust Sweetness: The amount of sugar can be adjusted based on your personal preference. Feel free to experiment with less sugar if you prefer a less sweet treat.
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Fresh Ingredients: Use fresh coconut milk for a richer flavor. If using packaged coconut milk, opt for a full-fat version for creaminess.
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Serve Warm: Palitaw is best enjoyed warm, fresh from the cooking pot. The flavors are at their peak right after cooking.
Flavor Variations for Palitaw in Coconut Milk
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Ube Palitaw: Incorporate ube (purple yam) into the mixture for a vibrant purple color and a unique flavor twist. Simply blend cooked ube with the water before mixing it with the rice flour.
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Improvised Sweetness: Swap out traditional sugar for coconut sugar or honey to give the palitaw a different depth of sweetness.
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Fruit Additions: Enhance your palitaw by adding other chopped fruits such as mangoes or bananas along with the jackfruit for more flavor flavor dynamics.
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Nuts and Seeds: Mix in some finely chopped nuts like peanuts or almonds for an added crunch and nutritional boost.
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Zesty Twist: Add a teaspoon of freshly grated ginger or lime zest to the dough for a fragrant and zesty flavor profile.
Serving Suggestions for Palitaw in Coconut Milk
This sweet flat rice cake can be served in various ways to enhance your dining experience. Here are some ideas:
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Family Get-Togethers: Take palitaw to family gatherings or celebrations where it can be shared and enjoyed collectively. Its deliciousness is sure to win hearts.
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Afternoon Snack: Enjoy palitaw as a delightful addition to your afternoon tea or coffee. Its chewy texture pairs wonderfully with hot beverages.
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Dessert on Special Occasions: Serve palitaw in coconut milk as a unique dessert option during festivals and holidays, especially for Filipino celebrations.
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Customized Platters: Arrange the palitaw on a beautiful platter with an assortment of other traditional Filipino desserts for a stunning dessert table setup.
Storage and Freezing Instructions for Palitaw in Coconut Milk
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Short-Term Storage: If you have leftovers, you can store palitaw in an airtight container in the refrigerator for up to 3 days.
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Reheating: To enjoy leftover palitaw, lightly reheat it in the microwave or steam it until warmed through.
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Freezing: To freeze palitaw, allow it to cool completely, then place it in a freezer-safe bag or container. It can last in the freezer for up to 2 months.
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Thawing: When ready to eat, thaw the palitaw overnight in the refrigerator before reheating for the best results.
Nutrition Facts (Per Serving)
| Nutritional Component | Amount |
|————————-|———-|
| Calories | 200 |
| Protein | 3 g |
| Carbohydrates | 30 g |
| Fat | 7 g |
| Fiber | 1 g |
| Sodium | 50 mg |
FAQ About Palitaw in Coconut Milk
What is palitaw?
Palitaw is a traditional Filipino rice cake made from glutinous rice flour. It is typically sweetened and served with coconut milk, making it a delightful dessert or snack.
Why does palitaw float when it’s cooked?
Palitaw floats to the top of the pot when it’s cooked because of the steam that forms within the dough as it heats. This reaction indicates that it is ready to be served.
Can I use other types of flour instead of glutinous rice flour?
Glutinous rice flour is essential for achieving the chewy texture of palitaw. If you substitute it with other flours, the resulting cake may not have the same delightful consistency. However, you can use a mix of traditional flour with glutinous rice flour to experiment.
Is palitaw gluten-free?
Yes! Palitaw is gluten-free, as it is made from glutinous rice flour, which does not contain wheat. It is a great dessert option for those with gluten intolerance or celiac disease.
How can I customize palitaw to suit my taste preferences?
You can customize palitaw by adding different fruits, altering the sugar amount, incorporating various flavorings, or even mixing in nuts or seeds as mentioned in the flavor variations section of this article.
How do I know when my coconut milk is thick enough?
To determine if your coconut milk has thickened sufficiently, look for a rich, creamy texture that coats the back of a spoon. It should not be too watery, as the thickness enhances the overall flavor of the dish.
Final Thoughts
Making palitaw in coconut milk is a wonderful way to explore the flavors of Filipino cuisine. This sweet flat rice cake not only satisfies your sweet tooth but also presents an opportunity to connect with culinary traditions. With its simple preparation and delightful taste, palitaw in coconut milk is a recipe you’ll want to share with loved ones. Make it on special occasions or just for a cozy treat at home. Enjoy the process, and relish the delicious rewards of your culinary efforts!
Print
Palitaw in Coconut Milk
- Total Time: 45 minutes
- Yield: 10 servings 1x
- Diet: Gluten-Free
Description
A delightful Filipino treat combining chewy glutinous rice flour with creamy coconut milk, perfect for gatherings and celebrations.
Ingredients
- 4 cups glutinous rice flour
- 1 1/2 cups water
- 1/8 cup sesame seeds
- 3 cups coconut milk
- 3/4 cup sugar
- Jackfruit strips
Instructions
- Place glutinous rice flour in a mixing bowl and gradually add water, kneading until smooth and pliable.
- Form the dough into balls and flatten slightly into disc shapes.
- Toast sesame seeds in a dry pan over medium heat until golden brown, cool, and crush.
- In a separate pan, bring coconut milk to a boil over medium to high heat.
- Add jackfruit strips and sugar to the boiling coconut milk and cook until thickened.
- Drop the flat dough discs into the boiling coconut milk; they are cooked when they float to the surface.
- Once floating, sprinkle with crushed sesame seeds and a pinch of salt, simmer for another 2 minutes.
- Transfer palitaw to a serving bowl and enjoy.
Notes
Knead well for smooth texture, make uniform discs for even cooking, and serve warm for best flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Boiling
- Cuisine: Filipino
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
