Palitaw with Sweet Soy Glaze

Filipino Palitaw topped with a Japanese sweet soy glaze. It's the ultimate mix of Filipino and Japanese food culture.

Palitaw is one of the easiest Kakanin to make. You boil sweet flattened rice dumplings and wait for them to float up or to appear on the surface and they are done cooking. That is how the name came about. Litaw means to appear. Traditionally after it is boiled it is rolled in a mixture of fresh grated coconut, sesame seeds and sugar.

I've made it here before, but infused with matcha. This time we are going to leave the rice dumplings plain but add a Japanese Sweet Soy Sauce Glaze on it. The same exact sauce that you would have when you have a Dango. The sweet soy sauce glaze is from Just One Cookbook, who BTW has the best and most Japanese authentic recipes out there. So for that recipe I will direct you to her site to get the specific directions.

Ingredients

For the Palitaw you will need the following:

Sweet Glutinous Rice Flour - My go to brand is Koda Farms Mochiko Sweet Rice Flour

Sugar - I've tried not including sugar and it makes the dough too stiff, so we add a bit for sweetness and a softer texture.

Milk - Water can also be used here. Adding milk just adds a little bit of flavor. I used almond milk, but you can use any,

For the Sweet Soy Glaze you will need the following. Please got to Just One Cookbook for directions on how to make the sauce.

Coconut Aminos or Soy Sauce or Tamari - Any type of soy sauce or alternative can be used. Silver Swan is a good one to use.

Sugar - For a little bit of counter balance to the soy sauce.

Mirin - For a little bit of acid, the Japanese are so good in the art of umami.

Water - This stretches out the sauce.

Cornstarch - The thickner. Potato starch can be used instead as well.

How To Make Palitaw

Place the sweet glutinous rice flour and sugar in a bowl and mix well. Add in the milk and blend into the flour mixture. It's going to seem a bit sandy in the beginning, but keep mixing and kneading for 5 minutes until you get a nice soft ball of Palitaw dough. Divide the dough into small balls, it makes about 19 balls.

Then wet your hands and flatten each ball into a disk. Bring a large pot of water to boil and drop in the Palitaw disks in one by one. Stir on occasion so they don't stick to the bottom of the pot.

Once they float up the top cook for a further 5 minutes to make sure they are supper soft. Drain out the Palitaw disks and lay them out on a serving platter.

Make the Sweet Soy Sauce Glaze

Please follow the instructions from Just One Cookbook to make the sweet soy sauce glaze. It's as easy as combining all the ingredients, yet being mindful not to overcook it.

How To Serve Palitaw with Sweet Soy Sauce Glaze

Once the sauce is done spoon it all over the Palitaw disks. The more the better. It is best to eat it all right after it is made.

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