What You Need to Know
Amylopectin retrogradation in glutinous rice flour creates a dense gel network, while surface starch gelatinization forms a skin during boiling. The dual-texture results from differential heat transfer between dough interior (60-70°C) and exterior (100°C).
Served as a snack or dessert, often coated with grated coconut and sesame seeds for contrasting textures.
Key Parameters
Temperature
85°C
60°C - 100°C
Time
2 minutes
90 seconds - 3 minutes
Equipment
Rolling pin (wooden preferred)Banana leaves (traditional work surface)Clay pots (traditional boiling)
Steps
- 1.
Palitaw sa Lihiya (Pampanga): Lye water (lihiya) modifies starch gel structure for springier texture
The Science
Primary Reaction
starch gelatinization