Glutinous rice balls with strawberry syrup
November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ ConnieThink palitaw. Imagine that in lieu of something flat, the rice dough is shaped as tiny balls no more than an inch in diameter. Now imagine that instead of rolling the cooked dough in grated coconut, the rice balls are served in a pool of strawberry syrup and topped with toasted dessicated coconut.
That should describe this dish. I won’t claim originality because it was inspired by something created by a chef (whose name I can’t remember) featured in the Barcelona episode of Anthony Bourdain’s No Reservations. No recipe was given although a footage of the preparation was shown. When Anthony Bourdain tried it, he said it reminded him of the Japanese mochi and I just knew how this mouth-watering dessert should be cooked.
Serves one.
First prepare the syrup. Place 1/4 cup of jam in a bowl. You can use any kind of jam, really, but we still have a couple of jars of strawberry jam because Speedy was in Baguio last month so that’s what I used. Stir in hot water, a teaspoonful at a time, just until the mixture is pourable. Pour into the blender and pulse a few times to break up large pieces of strawberry. Chill.
Take a tablespoonful of dessicated coconut (available in most supermarkets) and dry fry in a pan until golden brown. Set aside.
Place half a cup of glutinous rice flour (also available in most supermarkets) in a bowl. Stir in water (at room temperature), a tablespoonful at a time, just until the mixture comes together. The dough should be soft but not sticky.
In a small sauce pan, bring about two cups of water to the boil.
Have a bowl of iced water ready.
Form the rice dough into small balls and drop them into the briskly boiling water. As soon as each ball floats to the surface, scoop it out and dump into the the bowl of iced water.
Drain the cooked rice balls and transfer to a plate. Pour the strawberry syrup around them and sprinkle with the toasted dessicated coconut.
Then, sit on your favorite couch and enjoy. I skipped lunch today because I was full after eating what you see in the photo.
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My officemate just glanced at what was keeping me preoccupied and natawa siya. You see, everytime Im stumped while making yet another pleading, I ogle your food photos and Im good to go again.
I love palitaw.And combining it with strawberry syrup is interesting.
it does remind one of Japanese mochi served in sweet azuki bean sauce. But I think I like this one better! another one for bookmarking!
In Cavite, palitaw is not flat, but made of glutinous rice balls with sugar syrup and sesame seeds.
I would also have skipped lunch if I had eaten the very heavy dessert that you just did!
Heavy but I imagine it to be a comfort food…sabi mo pa nga “sit on your favorite couch and enjoy…”
I love this idea – it would make a perfect winter dessert where I am! Though Philippine heat never stopped my mom from making ginataan in the middle of the afternoon
Malagkit balls would also work with other tart fruit-based soups like rhubarb soup. I made basic dumplings for this http://greencheeseandcherries.blogspot.com/2009/05/soup-for-spring.html but I think glutinous rice balls would have been so much better!
It looks yummy! Ms Connie, are the rice balls similar to those used in our local Ginataang Halo halo?
Yes but if you dump them in cold water right after cooking, the outside becomes slippery rather than sticky.
Hi Ms. Connie!
This recipe came just in time kc balak ko ng itapon yung strawberry jam,,nasasayang lng kc daughter ko po once lng tumikim, ayaw n nya ng jam. Eh lhat po s haus d rin mahilig s jam
Pero combining it with palitaw, m sure it will be a hit!