For the Choco Rice Dough:
- 2 cups Glutinous Rice Flour
- ¼ cup Unsweetened Cocoa Powder
- 1 cup Hot Water
For the Butternut Coating:
- 1 cup Desiccated Coconut
- ¼ cup Powdered Sugar
- 2 tbsp. Powdered Milk
- ¼ tsp. Nutmeg
- ¼ tsp. Cinnamon
- 4 tbsp. Butter melted
- 5 drops Food Color Gel
For the Filling:
- 1/3 cup Milk Chocolate chunks
- 24 1oz. Paper Liners
- 8 medium Clear View Pastry Container
In a bowl, combine all butternut coating ingredients except for the food coloring and mix until well combined.
Add drops of orange food coloring gradually and mix until well blended. Set aside until needed.
In a separate bowl, combine sifted glutinous rice flour and unsweetened cocoa powder and mix.
Add how water, mix until it forms a dough and knead until soft.
Scoop one tablespoon of palitaw dough and make a ball and flatten, put small chopped milk chocolate in the center and pinch the dough to seal.
Roll to form a ball and repeat the process until your palitaw dough is used.
In a deep casserole, bring 1.5 liters of water into a boil over medium heat.
When the water starts to boil, drop palitaw balls in boiling water and cook for about 5-7 minutes.
Don’t overcrowd your casserole, palitaw floats and expands when it’s cooked.
Drain excess water and roll palitaw in prepared butternut coating and arrange on a plate or paper liners.