Trending Chocolate Palitaw Balls Recipe | Flat Tops
Prep Time: 25 minutes | Cook Time: 15 minutes | Total Time: 40 minutes | Yield: 15 pieces
Chocolate palitaw balls are the latest kakanin trend taking over Filipino TikTok, and it’s easy to see why. This chewy, sticky rice ball hides a piece of melted Flat Tops chocolate right in the center, so every bite has that gooey, oozing chocolate surprise. It’s basically palitaw meets mochi, and once you try it, you’ll understand the hype.
This version uses glutinous rice flour dough wrapped around Flat Tops chocolate, boiled until it floats, then coated in your choice of powdered milk, Milo, or cocoa powder. It only takes a handful of ingredients and makes a great merienda, or even a small negosyo idea if you want to sell these by the batch.
Ingredients
- 250 grams glutinous rice flour
- 1 cup water
- 15 pieces Flat Tops chocolate (or any chocolate you like)
Coating
- Powdered milk (Bear brand)
- Milo (chocolate powdered milk)
- Cocoa powder
How to Make Chocolate Palitaw Balls
Step 1: Mix the Rice Flour and Water
-In a bowl, place the 250 grams of glutinous rice flour, then gradually add the 1 cup of water.
Step 2: Knead into a Dough
-Mix and knead until the glutinous rice flour forms into a dough.
Step 3: Portion the Dough
-Use a tablespoon to measure and portion the dough for each palitaw ball.
Step 4: Shape and Fill
-Roll into a ball, then flatten. Place a piece of Flat Tops chocolate, or any chocolate you like, in the center.
Step 5: Seal the Dough
-Cover and wrap the dough around the chocolate until it’s completely sealed.
Step 6: Boil the Water
-While shaping the remaining palitaw balls, bring a pot of water to a boil.
Step 7: Cook the Palitaw Balls
-Once boiling, add the palitaw balls to the pot.
Step 8: Cook Until It Floats
-Let it cook until the palitaw balls float to the surface.
Step 9: Drain
-Remove the palitaw balls using a strainer to remove excess water.
Step 10: Coat with Topping
-Dredge in cocoa powder, or coat with your preferred topping such as powdered milk or Milo.
Tips
You can microwave leftover palitaw balls with a bit of water in a small container to melt the chocolate again. This keeps the palitaw from turning hard.
Keep your hands slightly wet or lightly floured while shaping the dough. Glutinous rice flour dough gets sticky fast, and this makes it easier to handle.
Use a small, solid piece of chocolate for the filling instead of chips or shavings. A solid piece seals better and is less likely to leak out while boiling.
Pinch and seal the dough completely around the chocolate before rolling into a ball. Any gaps let water in and the chocolate can leak out into the pot.
Don’t overcrowd the pot when boiling. Add the balls in batches so they have room to float and cook evenly.
Drain well before coating. Wet palitaw balls make the powdered coating clump instead of sticking evenly.
Beginner Troubleshooting Guide
Problem 1: Chocolate leaks out while boiling
Solution: Pinch the seams firmly closed and check for any thin spots before dropping into the water.
What caused it: The dough wasn’t sealed completely around the chocolate.
Problem 2: Dough falls apart in the water
Solution: Add water gradually while kneading until the dough is smooth and pliable, not crumbly.
What caused it: Not enough water was mixed in, so the dough was too dry and crumbly.
Problem 3: Palitaw balls turn hard after cooling
Solution: Coat and serve while still warm, or reheat briefly as noted in your own tip.
What caused it: They were left out too long after cooking.
Problem 4: Coating doesn’t stick to the balls
Solution: Use a strainer and let the excess water drip off completely before coating.
What caused it: They weren’t drained well, or too much water was left on the surface.
Alternative Ingredients
-Flat Tops chocolate can be replaced with any chocolate you like, such as dark chocolate or milk chocolate chunks.
-Cocoa powder coating can be replaced with just powdered milk or Milo, depending on your preference.
-Glutinous rice flour has no real substitute since it’s essential for the chewy texture, but it’s easy to find in most Asian grocery stores or the baking section of the supermarket.
FAQs
Why is my palitaw dough too sticky to handle?
Glutinous rice flour dough is naturally sticky. Keep your hands slightly wet or lightly floured while shaping to make it easier to work with.
Can I use any chocolate for the filling?
Yes, though Flat Tops is the classic choice for this trend. Any solid chocolate that melts well works.
How do I reheat palitaw balls if they’ve hardened?
Microwave them with a small amount of water in a covered container, as noted in your own tip. This softens them back up and remelts the chocolate inside.
Can I make these ahead of time for selling?
Yes, though they’re best coated and served the same day, since the coating can get soggy or the balls can harden if stored too long.
What’s the difference between palitaw and this chocolate version?
Traditional palitaw is flat and coated in coconut and sugar. This version is rolled into balls with a chocolate filling and dusted with cocoa, Milo, or powdered milk instead.
Storage and Reheating
Store leftover palitaw balls in an airtight container in the fridge for up to 2 days. They’ll harden as they cool, so microwave with a small amount of water in a covered container to soften them and remelt the chocolate inside, as noted in the tips.
Serving Suggestions
Serve warm right after coating for the best gooey, melted chocolate center. Great as a merienda snack or packed individually for selling.
Trending Chocolate Palitaw Balls Recipe | Flat Tops
Ingredients
- 250 grams glutinous rice flour
- 1 cup water
- 15 pieces Flat Tops chocolate or any chocolate you like
- Powdered milk Coating
- Milo Coating
- Cocoa powder Coating
Instructions
- In a bowl, place the 250 grams of glutinous rice flour, then gradually add the 1 cup of water.
- Mix and knead until the glutinous rice flour forms into a dough.
- Use a tablespoon to measure and portion the dough for each palitaw ball.
- Roll into a ball, then flatten. Place a piece of Flat Tops chocolate, or any chocolate you like, in the center.
- Cover and wrap the dough around the chocolate until it’s completely sealed.
- While shaping the remaining palitaw balls, bring a pot of water to a boil.
- Once boiling, add the palitaw balls to the pot.
- Let it cook until the palitaw balls float to the surface.
- Remove the palitaw balls using a strainer to remove excess water.
- Dredge in cocoa powder, or coat with your preferred topping such as powdered milk or Milo.