My First Palitaw-Making

Happy Tuesday Hivers!

I never thought that palitaw is one of the easiest kakanins to cook. I never thought that it is as easy as 1 2 3. I kept buying this at Dumaguete Public Market when I was still in Duma, as I like its chewy texture. My mother didn't make this kakanin before, so I didn't know that it is easy to make.

In my first attempt at making palitaw, I had never planned to sell it. I just wanted to calculate the cost and let my family eat it because I was uncertain if I could make it satisfactorily and deliciously. However, since the outcome was pretty good, I decided to post it online, and voila, it was sold out in less than an hour

How did I make Palitaw? Check this out.

The glutinous rice flour is the main ingredient in making palitaw. I used 1/4 kilo. I didn't follow specific water measurements; instead, I adjusted it based on the texture of the dough.

After successfully making the dough, I mixed it thoroughly. Afterward, I started to take a small portion of the dough, formed it into a ball, and flattened it.

This is how it looks after flattening.

While working through that process, I also boiled water, which I needed after the flattening process.

Once the water boils, I put the flattened dough in and wait for it to float to the surface.

Once the dough floated, it meant that it was already cooked.

I took them out and let them cool. I prepared a bowl of grated coconut and sugar, then I dipped each of them.

This is what the final products looked like. I grabbed one and ate it. The taste was the same as what I had experienced before, and since I was able to successfully make it, I posted it online.

I was really happy since my first palitaw-making attempt was a success. So now you understand why I told you that it is as easy as 1, 2, 3.

Thank you for reading and see you on my next blog. Cheers!

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Watch with glittering eyes the whole world around you because the greatest secrets are always hidden in the most unlikely places.

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