Pots and Pans
Thursday, April 26, 2012
MANY of our native “kakanin” uses rice flour which I am sure is also an influence from our friendly neighboring Asian countries. From Thailand to Indonesia to Vietnam to China and several other countries, rice flour or rice (glutinous) is used in preparing several main dishes, side dishes, but more popularly into desserts or kakanin.
Talk about biko, suman, bibingka, sapin-sapin, puto, kutchinta, moche and buche. What do they have in common? The use of rice and/or rice flour!
I have always been fascinated with our native kakanin for a long time. As a child, during my annual summer and Christmas vacations in Cagayan de Oro City and Mambajao, Camiguin, I will always, if time permits, go to the market every morning or bulangan (cockpits) during Sundays in search for my favorite puto, puto-maya, bingka, palitao and many more!
Way back, the prices of puto is like 10 cents, then it went up to 25 cents, 50 cents, 75 cents and higher till it reaches what it is now! Talk about soaring prices! Nevertheless, I continue to enjoy these products. Maybe not as much as I used to because of the high costs, but because it is hard to find the more “sarap” ones, made the old fashion way!
Why was it ever called palitao in the first place? Because as it is being cooked (maybe boiled should be the better term for this), it floats, hence, palitao. Simple, huh?
Before, the malagkit or rice flour has to be soaked overnight and then ground in a stone grinder. But with the advent of sticky rice flour, making palitao becomes so much easier. But if one decides to do it the “old-fashion” way, why not? Make it “authentic” as it can be! But just remember, it might take you several hours to prepare unlike the “new” method.
I love my palitao with lots of toasted sesame seeds and lots of sugar. And of course, with lots of grated coconut, too! What is palitao without coconut anyway?
Here’s an easy recipe for everyone to try. And who knows? This might be your ultimate recipe to start your own little kakanin business!
3 cups sticky rice flour
1 cup water
1/8 tsp salt
10 cups boiling water
2½-3 cups grated coconut
toasted sesame seeds
sugar
1 cup water
1/8 tsp salt
10 cups boiling water
2½-3 cups grated coconut
toasted sesame seeds
sugar
Dissolve salt in water and add rice flour. Mix well. Get a portion and form into a ball. Flatten it into an oval shape. Do the same with the rest. In boiling water, drop one by one till it floats. Take out palitao and coat in shredded coconut. Line a plate or container. Top with sesame seeds and sugar.
I like using Peotraco’s Honey Browns (brown sugar) instead of regular sugar because it gives me a better taste. Black sesame seeds would look fantastic and taste great instead of the regular ones. I also like toasted shredded coconut for added flavor.
(Website: www.potsnpans1976.weebly.com; Email: potsnpans1976@yahoo.com)
Published in the Sun.Star Cagayan de Oro newspaper on April 27, 2012.
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