Palitaw

Would appreciate any help you can provide regarding how to make puto ( preferably putong puti ) if you dont mind sharing your recipe if you have any? I, too, have a supply of rice flour in my pantry and attempted to make some puto but it turned out to be a disaster! I have a recipe using bisquick but it doesnt come even remotely close to the putong puti I used to eat back home.

Melissa, it’s in the archives. Search under “Filipino >> snacks” in the category list or use use the search box.

i love palitaw!

One of my favorite Filipino snacks! My grandmother used to make them with the mixture of sugar and pulverized roasted sesame seeds inside and topped with freshly grated coconuts. I use glutinous rice flour instead but always unsuccesful with the sugar and sesame seed mixture inside (always break even before cooking). My eldest daughter loves them.
Does your putong-puti recipe result in a cloudy-soft-white-melt-in-your-mouth-to-die-for puto? I can never make it. I have made many an experiment that always ended up in the trash.
I wanted to ask for the recipe at a party but I learned that it was a business secret so I didn’t even dare.
I’ll try yours when I come home to Maryland. I work in Buffalo, NY and am home every 2 weeks or so.

Joe

Joe, I think I pulled out my puto recipe when this blog was reconstructed last December following some technical issues. I’ll post it again, thanks for reminding me.

how do they cook squid in pressure cooker like the one in the can you buy in oriental store. cant find any of them any more like the canned cuttlefish.

i really love palitaw….:wink:

hi connie! i tried doing palitaw but i was wondering why i ended up with a rubbery palitaw i did followed your recipe and the procedure perfectly but still. palitaw is my favorite pinoy snack and i really want to learn how to do it since im so far away from home and i miss it a lot
help, connie!

leng, rubbery as in matigas? try adding more water to the dough. the “hardness” of flour varies.

hi..how come i can’t find the recipe for puto and cutchinta? i really wanna try this recipe hehe..and love to try your other recipes,looks good! nag-uumpisa pa lang akong mag-aral magluto hehe ..and i miss the filipino food since i lived here in CA. i want to learn how to cook filipino dishes, and kaya ako nag-aaral magluto para sa husband ko, i wanna surprise him. i already add your site at my favorites. can u email me or post the recipes?thanks a lot.

im sorry my bad, i mean recipe for cutchinta only coz i found the recipe 4 the puto hihi..

try to roll it on black sesame seeds w/ sugar or pounded peanuts…it’s also good,i love palitaw a lot…

hi! i just copied ur recipe on palitaw and i’ll try it anytym. it’s gonna be my 1st to use glutinous rice coz my aunt would use ground rice in making palitaw. here’s 1 tip. u can also mix ground roasted peanut with the linga and sugar, on top of the grated coconut. it’s superb! by the way, i got a lot of ur recipes since i’m really searching for additional recipes for a snack house i’m planning to put up with my bro. tnx a lot!more power, so u can feature more recipes. God bless!

this is the first time i saw a recipe for galapong- i thought for the longest time that i can only buy it in the market. i was just asking my husband the other day if he knows for sure if the “galapong sa palengke” is safe. Now, i don’t need to worry- i will make this asap as I have not eaten palitaw for ages. once again, thanks a lot!

oops, i forgot to ask if can you share the rice flour brand you are using?

chunky, i’d rather not buy galapong from the market either. exposed to the dust and flies and it’s not as though you can wash it at home. it’s just rice and water anyway.

re brand of rice flour: i’m not particular about the brand. but there is a difference between glutinous rice flour and plain rice flour.

Have you tried using mochi flour? That’s what we used to make palitaw and also to make the bola-bola in ginatang gabi and kamote.

Kris, mochi flour is the Japanese name for glutinous rice flour.

Thanks Connie. I’ll try the rice flour. I just found your site not too long ago and let me tell you — It’s very helpful and entertaining. I like the way you write and the subtle hint of humor in it. I have a question about steaming siopao, though, how come the store bought siopao has smoother top? Do you know the secret?

Looking forward to your puto recipe. Thank you again.

Hello Connie,

Thank you for this recipe,
but I’m wondering what is the difference with glutinous rice flour and rice flour?

Can palitaw be substituted with rice flour only?

More power!

“what is the difference with glutinous rice flour and rice flour”

think malagkit na bigas and ordinary bigas.

Connie,
I was excited to try this recipe.
I only tried a cup of peotraco glutious flour since I know I always make a disaster the first time…

I used 1C Glutinous rice flour
and around 1/2C water
but its came out soft so I ended adding more flour,
around 1/2C more before I was able to shape it.
Is it possible I didn’t mix the G.R. Flour enough?

It took a longer time to cook also. And a little rubbery.

I dunno what I did wrong. =(
Where did you buy your G.R.flour?
Please advice. Thank you.

btw, do you know where to buy cornmeal?

Candy, the dought should be soft. Otherwise, after cooking it turns rubbery.

Cornmeal — at The Landmark in TriNoma.

But if its soft, how do we shape it and how do we drop it on water?
Sorry, I wanna learn but little skill on cooking.

Thank you. I wiil try to go to trinoma.

Flour your hand.

Thank you, I’ll try this soon.

hello Connie,
I tried palitaw with a different brand of Glutinous Rice flour and its perfect.
Thanks again.
btw I saw cornmeal at hi-top supermarket.

Finally, I made this one right. Used plain rice flour before but hard/rubbery. Used Glutinous rice flour this time and its perfect. As connie says, flour your hand that’s the trick. Make sure that the dough is as soft as possible.

Hi Connie, I’ve been cooking palitaw for Media Noche since I was in Grade 5! I have been using rice flour for several years as is it easier to get it than the galapong. I had the same problems like getting a rubbery palitaw. So what I did was to mix the water and flour and let it stand for at least an hour. This hydrates the rice flour and you get the consistency as when using galapong. I got this idea from preparing galapong, binababad muna sa tubig ang malagkit bago igiling, diba?

Connie, we dont have freshly grated coconut here in New Zealand. Can I used dessicated coconut instead? thanks

Gay, yep I know that the rice is soaked before grinding but I had no idea that the same principle would work with flour! Wow.

Eliza, am not sure if you’ll get the same effect. Dessicated coconut has been dehydrated. Maybe so can try soaking it in hot water first?

connie, I just finished making a batch of palitaw using your recipe. The result was a hard, rubbery disc even after I added more water. I started again this time using glutinous rice flour and the result was perfect. Did you really mean rice flour? My conclusion, glutinous rice flour is the best for palitaw. Keep on cooking!

yep, I used rice flour, not glutinous rice flour. There might be a difference in the variety of rice used in making the flour.

connie pwede ba akong gumamit ng malagkit na rice flour for palitaw?

connie c rio to.i love palitaw may tips ka ba if paano magluto ng masarap na palitaw