Bukp panden palitaw is Filipino dessert, made with young coconut, panden extract, rice flour, sugar, sesame seeds and cheese. The flovour of buko and panden will tickle your taste buds and you will be looking for more and more. The buko pandan palitaw ball is a new fun way of making the palitaw more appetizing and enjoyable to eat!
BUKO PANDAN PALITAW BALLS
Palitaw is a small, flat, sweet rice cake which originated in Pangasinan. The word palitaw came from the Tagalog root word “litaw” which means “to float”. This sweet flat rice cake got its name from the way it is cooked. The sweet dough is boiled in water until they float. Sounds amazing, right? The traditional palitaw is made from rice which are soaked overnight and then grounded into a fine powder. This sticky rice will be transformed into the palitaw dough.
Palitaw can be eaten as an afternoon snack or a dessert after a light meal. What’s more fun with palitaw is that it is gluten-free, a best option for those who wanted to enjoy kakanin but has allergies to gluten.
Some people tried to make versions of palitaw with stuffed ingredients such as fruits or nuts or the sugar and sesame seeds integrated into the dough before boiling. I personally tried this but I guess, adding other ingredients to the dough can cause it to break apart while cooking. This is why I had the idea of this new and innovated palitaw recipe. In this buko pandan palitaw, liquid extract will be used to incorporate the buko pandan flavor to the dough. And instead of adding ingredients to the dough, I added another layer of flavor which will be in the form of a filling.
Does this excites you? Read this blog and make your version of buko pandan palitaw balls!
HOW TO COOK BUKO PANDAN PALITAW BALLS WITH BUKO JAM AND CHEESE FILLING
There will be three parts in making the buko pandan palitaw balls—the toppings, the fillings and the palitaw balls.
The toppings or coatings will be the first thing you’ll taste as you take a bite of this sweet snack. For our toppings, we will use the classic coconut-sesame mix for that nutty and creamy outer layer. To make the toppings, simply mix the toasted sesame seeds, coconut and sugar.
Before you make the palitaw balls, make sure that the fillings are ready. In this recipe, I will introduce you to two famous fillings surely you cannot resist. The first one will be a cheese filling which can be made by simply cutting your favorite cheese into small cubes. The second one is the buko jam. There are available buko jams from the grocery but it is always best to make it from scratch to have the freshest ingredients. For the buko jam, make the shredded coconut sweet by boiling it in a small amount of water with added sugar. Be careful not to overcook or else it will taste burnt. When the sauce is thick, then the jam is ready. It will be much thicker as it cools down.
And now, for the most important part, making the palitaw balls. With the extensive process of making the classic palitaw, the modern versions of palitaw uses store-bough glutinous flour which are more accessible and efficient to use. Start the palitaw by making the palitaw dough. Simply mix the glutinous rice flour with water until you form a pliable dough which is not too runny and not too dry. A dough too dry will result in a hard-to-chew rice cakes while too wet may be hard to shape. In case these happens, adjust the consistency by adding more flour or water. For the added twist, add the green food coloring and the pandan extract. I recommend you to wear gloves because this step will literally be a bit messy. You might end up having alien hands. #JustKidding
The next step would be shaping the dough. This will be easy since the dough has a clay-like consistency. Grab a small scooper to make uniform-sized balls. If the dough is sticking, wet your hands in between shaping. Do not forget to add the filling at the center. Using these measurements, I was able to made 20 palitaw balls.
When the balls are ready, then it’s time to make them “litaw”. Boil the balls until they start to float. Remove them from the pan and let them cool down a bit before rolling them to our sweet sesame-coconut toppings.
The buko pandan palitaw balls are basically done. A little bit of arm work done but definitely worth. Enjoy your buko pandan palitaw balls with a cup of tea or coffee.
Buko Pandan Palitaw BallsCourse: Desserts
- For the Palitaw Balls:
2 cups glutinous rice flour
¾ cup water
1 teaspoon pandan extract flavor
1 teaspoon green food coloring
- For the Buko Jam:
1 cup fresh buko (shredded)
¼ cup brown sugar
¼ cup water
1 cup of niyog
¼ cup white sugar
¼ cup sesame seeds
- For the Cheese Filling:
½ cup cheese (cubed)
- For the Toppings:
- Heat a pan and add the sesame seeds. Stir continuously and toast until lightly brown.
- Transfer to a small bowl. Add the niyog and sugar. Stir until well-mixed.
- For the Buko Jam:
- Heat a pan and add the freshly shredded buko. Stir for a few seconds.
- Add some water and cook until it thickens.
- Add the brown sugar and stir continuously until the sugar dissolves.
- Continue cooking until the jam thickens. Set aside and let it cool.
- For the Palitaw:
- In a large bowl, add the glutinous rice flour and make a well at the center. Gradually add water and then mix until you form a dough.
- Knead until you achieve a smooth texture.
- Add the green food coloring and pandan extract. Knead until the color and extract are well-incorporated in the dough.
- Scoop some of the dough and flatten it in your palms. Add a cheese cube or a buko jam in the middle and then roll it into a ball. Repeat these steps with the rest of the ingredients.
- Bring a pot to a boil and add the palitaw balls gently. When the balls float, they are cooked. Transfer the cooked palitaw to a container.
- Roll the palitaw balls in the toppings until fully-coated.
- Transfer the buko pandan palitaw balls in a serving plate and sprinkle some grated coconut on top. Enjoy with a hot tea or coffee.
Watch how to Cook Buko Pandan Palitaw Balls
Buko Pandan Palitaw Balls Recipe (TAGALOG)
Para sa Palitaw Balls:
- 2 tasa ng glutinous rice flour
- ¾ tasa ng tubig
- 1 kutsarita ng pandan extract flavor
- 1 kutsarita ng green food coloring
Para sa Buko Jam:
- 1 tasa ng fresh buko (kinayod)
- ¼ tasa ng asukal na pula
- ¼ tasa ng tubig
- 1 tasa ng niyog
- ¼ tasa ng asukal na puti
- ¼ tasa ng sesame seeds
Para sa Cheese Filling:
- ½ tasa ng cheese (hiniwa ng cubes)
For the Toppings:
- Magpainit ng isang kawali at ilagay ang sesame seeds. Haluin ito ng tuloy-tuloy hanggang matusta at maging light brown.
- Ilagay ang toasted sesame seeds sa isang bowl. Ilagay ang niyog at asukal. Haluin ito ng mabuti.
For the Buko Jam:
- Magpainit ng kawali at ilagay ang kinayod na buko. Haluin ito ng ilang segundo.
- Lagyan ng tubig at hayaan itong maluto hanggang lumapot.
- Ilagay ang asukal na pula at haluin ng tuloy tuloy hanggang matunaw ang asukal.
- Lutuin ang buko jam hanggang lumapot. Isantabi ito para lumamig.
For the Palitaw:
- Sa isang malaking bowl, ilagay ang glutinous rice flour at maglagay ng space sa gitna. Dahan-dahang lagyan ng tubig hanggang makabuo ng isang dough.
- I-knead ang dough hanggang maging smooth.
- Ilagay ang green food coloring at ang pandan extract. I-knead ang dough hanggang maging kulay green na ito.
- Kumuha ng maliit na kutsara ng dough at i-flatten ito gamit ang palad. Maglagay ng cheese cube o buko jam sa gitna at i-roll ang dough para maging balls. Gawin ito hanggang magamit na ang lahat ng ingredients.
- Magpakulo ng tubig at ilagay ng dahan-dahan ang palitaw balls. Luto na ang mga ito kapag lumutang na. Ilipat ang mga ito sa isang lalagyan.
- I-coat ang palitaw balls gamit ang ginawang toppings.
- Ilagay ang buko pandan palitaw balls sa isang serving plate at budburan ng grated coconut. I-enjoy ito kasama ng mainit na kape o tsaa.