Palitaw: Filipino Sweet Rice Cake
Palitaw: Filipino Sweet Rice Cake
Contents
Palitaw is a traditional Filipino sweet rice cake made from glutinous rice flour, boiled until it floats, and coated with grated coconut, sugar, and toasted sesame seeds. Its name comes from the Tagalog word “litaw,” meaning “to float,” referring to how the dough rises to the surface when cooked. This chewy dessert is a popular merienda (snack) in the Philippines.
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6
Ingredients
- 2 cups glutinous rice flour
- 1 cup water (adjust as needed)
- 1 cup grated coconut (fresh or desiccated)
- 1/2 cup granulated sugar
- 1/4 cup sesame seeds (toasted)
Instructions
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Prepare the Dough: In a mixing bowl, combine glutinous rice flour and water. Knead until a smooth, pliable dough forms. Add water teaspoon by teaspoon if the dough is too dry or more flour if it’s sticky.
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Shape the Dough: Scoop about 2 tablespoons of dough and roll it into a ball. Flatten the ball gently between your palms into a thin oval disc, about 1/4-inch thick.
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Boil the Dough: Bring a pot of water to a rolling boil. Carefully drop the flattened dough pieces into the water in batches. Cook until they float to the surface (2-3 minutes). Remove with a slotted spoon and let excess water drip off.
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Coat the Palitaw: Roll each warm piece in grated coconut, pressing gently so it sticks. Transfer to a plate with sugar and toasted sesame seeds, coating all sides evenly.
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Serve: Arrange the coated palitaw on a serving plate. Enjoy while warm for the best texture and flavor.
Tips and Notes
- Dough Consistency: The dough should be smooth and pliable, like soft clay. Adjust with water or flour as needed.
- Toasting Sesame Seeds: Toast sesame seeds in a dry pan over medium heat until golden brown. Stir constantly to avoid burning.
- Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat briefly in hot water before serving.
FAQ
Can I use regular rice flour instead of glutinous rice flour?
No, glutinous rice flour is essential for the chewy texture. Regular rice flour will yield a crumbly result.
What can I use if I don’t have fresh grated coconut?
Desiccated coconut can be rehydrated with a few tablespoons of water or coconut milk to mimic fresh grated coconut.
How do I prevent the dough from sticking to my hands?
Wet your hands slightly while shaping the dough or dust them with glutinous rice flour.
Can I freeze palitaw?
Yes, you can freeze the boiled dough pieces before coating. Freeze on a parchment-lined tray, then transfer to a freezer bag. Thaw and coat with fresh toppings before serving.
Related guides
- Bibingka (Filipino Coconut Rice Cake)
- Filipino Biko Recipe: The Ultimate Guide to Sticky Rice Cake
- Buko Pandan: The Ultimate Filipino Creamy Coconut Dessert Salad
- Filipino Cassava Cake: A Complete Guide to This Classic Dessert
- Ginataang Bilo-Bilo: Filipino Coconut Milk Dessert with Glutinous Rice Balls