Palitaw

Palitaw is a small, flat, sweet rice cake popular in the Philippines. Its name literally means "to float" or "to surface," referring to how the cooked cakes rise to the top of the boiling water when they are ready.

Description:

Palitaw is traditionally made from galapong, a type of glutinous rice flour prepared by soaking glutinous rice (also known as sweet rice or sticky rice) in water overnight, then grinding it. The resulting dough is formed into small, oval or round patties and then boiled. Once cooked, the palitaw is typically coated with grated coconut, sesame seeds, and sugar.

Preparation:

The process begins with the preparation of galapong. The rice is ground, and water is gradually added to form a pliable dough. The dough is then shaped into small, flattened ovals or circles. These are carefully dropped into boiling water. When the palitaw floats to the surface, indicating that it is cooked through, it is removed and allowed to drain. Finally, the cooked palitaw is coated with a mixture of grated coconut, sesame seeds, and sugar.

Serving and Variations:

Palitaw is often served as a snack or dessert. While the traditional topping consists of grated coconut, sesame seeds, and sugar, some variations include the addition of latik (coconut curd), sweetened condensed milk, or other flavorings. It is generally eaten fresh, as the texture can change if stored for too long.