Palitaw very well may be the easiest kakanin to make. You just make the dough (which is basically just mixing ingredients), divide and flatten it, then drop it into boiling water. You’ll know your palitaw is ready once it floats; hence, the name (“litaw” means to emerge). This salted egg palitaw recipe follows that basic process. But it reimagines the dish into something a little bit more savory.
The kakanin, by itself, is really just a blank canvass with a subtle hint of sweetness. The flavor of palitaw mainly comes from the coating, which is traditionally shredded coconut, sugar, and toasted sesame seeds. Most iterations of this recipe change up the dish by customizing the toppings. But this one adds the richness and saltiness of salted eggs into the palitaw dough itself. It tastes sort of like bibingka with salted egg, but with a texture similar to mochi.
How to Make Salted Egg Palitaw
The salted eggs are pureed with milk to make the wet ingredients in this recipe. This mixture is then added to glutinous rice flour and sugar, forming the dough. It’s important to use glutinous rice flour here to get the right texture of kakanin.
Depending on the size of your salted eggs, you might end up with a bit more liquid in your mixture once blended. So if you feel that your dough is too sticky once everything comes together, just add glutinous rice flour by the tablespoon to get the right texture.
This recipe is finished by rolling the kakanin in coconut sugar and toasted sesame seeds. The coconut sugar melts on the hot palitaw; becoming a syrup that matches well with the dough and gives the sesame something to stick to better. That said if you’d like to go the traditional palitaw route, you can always just roll it in the usual coating.