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Thursday, March 6, 2008


This recipe is so simple and quick to make. I wasn't even thinking of posting this but I noticed that the other recipes I happen to check were all requiring rice flour. My instinct already told me that I should use glutinous rice flour like my mother and lola used to make. That nothing was wrong with that recipe. But no, curiosity killed the cat or palitaw in this case. It turned out tough and nothing like what palitaw should be.

So folks here is a true and tested recipe for palitaw. I added a few drops of sesame oil in the 'galapong' because I did not have any sesame seeds and sesame oil is the only sesame thing that I have if you get my drift, so it will have to do. I think I just set the world record for using the word sesame in one sentence. Just a few drops to give that fragrant flavour. I don't use grated fresh coconut because I dont like it in my palitaw but feel free to do so.

Serve while warm or microwave it and sprinkle more peanut mixture. I like to have native kakanin with jasmine green tea. It compliments the delicacies sweet rich taste.

3 cups glutinous rice flour
1 1/3 cup water
pinch of salt
dash of sesame oil
2 c roasted peanut, ground
1 1/2 c white sugar

Boil water in a pan or pot.
Mix the first four ingredients. Add some more water if the 'galapong' is too dry or flour if it's sticky and hard to handle. Mix the ground peanut and sugar adjusting the sugar to suit your taste.
Roll 'galapong' into balls and flatten with your thumb. Slowly slide them in the boiling water. Do not overcrowd. Use a slotted spoon to scoop out the ones that have floated to the surface.

Coat each palitaw with the peanut mixture and arrange on a plate. Sprinkle some more of the ground mixture and serve warm.

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