Episode 1.7: Rice Cakes (Palitaw and Puto) | History and Traditions of Rice in the Philippines
On this bonus Sago episode, I show you how easy it is to make two amazing Filipino rice cakes— Palitaw and Puto (well, a little less easy).
Palitaw
Makes 8 servings
Ingredients
1/2 c glutinous rice flour
½ c water
¼ c sesame seeds
Coconut flakes
Sugar
Instructions
1. Mix rice flour with water until it forms a slightly sticky dough.
2. Take a spoonful of dough, roll, and flatten.
3. Bring water in a deep pot to a rolling boil.
4. Place palitaw in boiling water, making sure they do not stick to the pot. Remove once they float.
5. Toast ¼ cup of sesame seeds over medium heat for 3-4 minutes.
6. Coat the palitaw with coconut flakes, sesame seeds, then sugar.
7. Enjoy! They are best the day that they are made.
Puto
Makes 3 dozen small puto (half vanilla, half ube)
Ingredients
1 T baking powder
1 egg
250 mL evaporated milk
1 c sugar
¼ t salt
1 T butter, melted
2 c sweet rice flour
1 t vanilla extract (For half batter)
1 t ube extract (For half batter)
1/2 c shredded cheese
Sliced cheese for topping
Instructions
1. In a bowl, combine sugar, baking powder, salt,
2. To the same bowl, whisk in egg, milk, and melted butter
3. Gradually combine this into 2 cups of rice flour
4. Split batter into two bowls and add vanilla extract to one bowl, ube extract to the other.
5. Add ¼ c of cheddar cheese to each bowl.
6. Pour batter into silicone molds.
7. Steam for 15 minutes or until toothpick comes out clean. Cover the steamer lid with cloth to prevent water dripping on the puto.
8. Add a small slice of cheese to each puto and steam for an additional minute.
9. Repeat until all batter is used - and enjoy within 48 hours!
