The Philippine cuisine is rich in native kakanin or rice cake. Talking about it, palitaw is one of those in the top list of favorite local treats. It is commonly available in public markets, churchyards, school canteens, and native buffet table in restaurants. If you are looking for some food business idea, you should consider the palitaw’s demand and the potential profit of it.
The term palitaw is literally derived from the Filipino word ‘pinalitaw’ or ‘litaw’ that means ‘made to float’ or ‘float.’ Perhaps, those who are curious would surely be amazed at how this simple rice treat is simply made. The dough was made of soaked and ground sticky rice or galapong that is deivided into small pieces and manually shaped into little balls, which are then flattened. Afterwards, those flattened dough pieces are then plunged into a pot of boiling water. Few minutes after, those would float one by one that also indicates that the cooking time is complete.
If you want to venture in this food business, here is the complete simple recipe that can serve as your guide. This recipe can make about 16 to 20 dumplings. Note that the glutinous rice flour takes place of galapong because it is more conveniently available and requires less preparation.
- 2 cups glutinous rice flour
- 1 cup freshly-grated coconut
- 1/4 cup sesame seeds, lightly toasted
- White sugar
- Combine the rice flour and water in a bowl until a smooth dough is formed.
- Form small balls then flatten the balls into quarter inch thick.
- Stretch the dough to make an oval shape.
- Boil water in a deep pan.
- Drop each oval dough into the boiling water, once they float to the top, remove from the pan and transfer to a bowl of cold water.
- Remove from the bowl when cool enough.
- Press grated coconut onto the surface of the cooled oval pieces.
- Roll the pieces and dredge in sesame seeds and white sugar.
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