How to cook Choco Butternut Palitaw Balls
Choco Butternut Palitaw Balls Recipe na pang-Negosyo – Start your small business at home. By creating delicious delicacies, you can earn more than your expected income, especially this coming holiday. Chocolate Butternut Cake Ball is one of the people’s favorites. This Palitaw Balls recipe came with the same recipe idea with a Filipino touch in it.
The Choco Butternut Palitaw Balls is a sticky rice ball with a chocolate filling. Those who love chocolate flavors and kakanin would probably can’t get over this recipe. The way of creating this is pretty simple. You don’t need oven to do this one. You only need a deep casserole to cook your palitaw balls.
It is soft, chewy, sticky, with oozing chocolate in every bite. The desiccated coconut creates a perfect contrast flavor to the recipe, and makes it more exciting to eat. If you enjoy cooking, and you want to serve or sell this during holidays, start practicing it on your home.
What’s more, creating this one isn’t too pricey. You need glutinous rice and unsweetened cocoa powder for choco rice dough. For the glutinous rice, you can buy grounded at the market.
Choco Butternut Palitaw Balls dessert is very easy to make and very delicious too.
Ingredients and Cooking Procedure of Choco Butternut Palitaw Balls :
Choco Butternut Palitaw Balls Recipe
Choco Rice Dough:
- 2 cups Glutinous Rice Flour
- ¼ cup Unsweetened Cocoa Powder
- 1 cup Hot Water
- 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
- 1/3 cup Milk Chocolate chunks
You also Need:
- 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.
We’ll be giving you the price lists for each ingredient for this recipe. It will help you to work on your home food business.
- ¼ Unsweetened Cocoa Powder – P15
- 2 Cups Glutinous Rice Flour – P20
- 1 Cup Desiccated Coconut – P24
- ¼ Cup Powdered Sugar – P5
- 2 tbsp. Powdered Milk – P5
- ¼ tsp. Nutmeg – P5
- ¼ Cinnamon – P5
- 4 tbsp. Butter – P15
- 5 drops of Food Color Gel – P10
- 1/3 cup Milk Chocolate – P20
- 24 Paper Liners – P5
- 8 Clear View Pastry Container – P20
The total price is P149. Just add another P10 for the gasul and water expenses.
The recipe can make up to 24 balls. Each container can take up to 6 balls. That would make 4 servings. You can sell each for P55 pesos or more. You’ll get P61 profit or depends on your SRP.
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