For a richer flavor, lightly toast the sesame seeds in a dry pan before mixing with the sugar. If using desiccated coconut, you may want to rehydrate it slightly by sprinkling it with a little water and letting it sit for a few minutes before mixing with the salt. To prevent the palitaw from sticking to the platter, lightly grease it with oil or line it with parchment paper. Palitaw is best served warm, but can also be enjoyed at room temperature. If making ahead, store the cooked palitaw separately from the sugar-sesame mixture and coconut, and assemble just before serving. Experiment with different toppings! Try adding a drizzle of latik (coconut curd) or a sprinkle of toasted pinipig (pounded young rice).
Palitaw (Sweet Rice Cakes)
-
PREP TIME30 mins
-
COOK TIME20 mins
-
TOTAL TIME50 mins
-
SERVING10 People
-
VIEWS36
Delicate and chewy, these Filipino sweet rice cakes, known as Palitaw, are a delightful treat that's surprisingly simple to create. Enjoy them as a dessert or a satisfying snack, showcasing the subtle sweetness of glutinous rice and the nutty aroma of sesame.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate39 g
-
Fiber2 g
-
Protein2 g
-
Saturated Fat3 g
-
Sodium265 mg
-
Sugar24 g
-
Fat4 g
-
Unsaturated Fat0 g
DIRECTIONS
Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.
01 Step
Recipe View 10 mins In a mixing bowl, combine the glutinous rice flour, 1/2 cup sugar, and water. Mix until a smooth, pliable dough forms. The dough should be soft but not sticky. Allow the dough to rest for 10 minutes. (Time: 10 minutes)
02 Step
Recipe View 5 mins In a small bowl, thoroughly combine the remaining 1/2 cup sugar with the sesame seeds. In a separate bowl, toss the grated coconut with the salt. Ensure the salt is evenly distributed. (Time: 5 minutes)
03 Step
Recipe View 10 mins Bring a large pot of water to a rolling boil over high heat. Ensure there is enough water to allow the palitaw to float freely. (Time: 10 minutes)
04 Step
Recipe View 20 mins Take a small portion of the dough (about 1 tablespoon) and gently roll it into a ball. Flatten the ball slightly and elongate it into an oval or tongue shape. Carefully drop the shaped dough into the boiling water. Repeat with the remaining dough, working in batches to avoid overcrowding the pot. (Time: 20 minutes)
05 Step
Recipe View 2 mins The palitaw is cooked when it floats to the surface, usually after 1-2 minutes. Once they float, allow them to cook for another 30 seconds to ensure they are fully cooked. Use a slotted spoon or strainer to remove the cooked palitaw from the boiling water. (Time: 2 minutes per batch)
06 Step
Recipe View 5 mins Immediately roll the hot palitaw in the sugar and sesame seed mixture, ensuring they are evenly coated. Transfer the coated palitaw to a serving platter. (Time: 5 minutes)
07 Step
Recipe View 2 mins Top the sugar-coated palitaw generously with the salted grated coconut. Serve warm and enjoy the delightful combination of textures and flavors. (Time: 2 minutes)
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Allie Reynolds
Jun 26, 2025This recipe was so easy to follow, and the palitaw turned out perfectly! My family loved them.
Carolina Hessel
Jun 13, 2025The tip about toasting the sesame seeds is a game changer! It adds so much flavor.
Rubie Padberg
Mar 2, 2025These were a hit at our potluck! Everyone wanted the recipe.
Kamron Kautzer
Jan 24, 2025Next time, I'm going to try adding a little pandan extract to the dough for a more aromatic flavor.
Mariela Effertz
Jan 19, 2025I've always wanted to make palitaw, and this recipe made it seem less intimidating. The resting time for the dough really made a difference.