A soft, chewy Filipino rice cake boiled until it “floats,” then coated with coconut, sesame seeds, and sugar for a sweet and nutty treat.
Cooking Tips:
• Toast sesame seeds over low heat to prevent burning and bring out the nutty aroma.
• Do not overcook the palitaw—remove them as soon as they float to keep them soft and chewy.
• Keep the dough covered to prevent it from drying out while shaping.
Ingredients Tips:
• Freshly grated coconut tastes best, but frozen works if thawed properly.
• Use muscovado sugar for a richer caramel-like sweetness.
• Ube flavoring not only adds color but also a subtle vanilla-nutty taste.
Palitaw
A soft, chewy Filipino rice cake boiled until it"floats," then coated with coconut, sesame seeds, and sugar for asweet and nutty treat.
Ingredients
- 4 cups glutinous rice flour
- 1.5 –2 cups water adjust as needed
- Ube flavoring or purple food coloring optional
- 1 cup shredded coconut
- ½ cup sesame seeds toasted
- ½ cup brown sugar
- Banana leaves for serving
Instructions
Make the Dough:
- In a mixing bowl, combine glutinous rice flour with water gradually until a smooth, pliable dough forms.
- Divide the dough into 2 parts: one plain white and one mixed with ube flavoring or food coloring.
Shape the Palitaw:
- Take small portions of dough and flatten into small discs about 2–3 inches wide.
Prepare the Toppings:
- In a pan, toast sesame seeds until golden, then mix with brown sugar. Set aside.
Cook the Palitaw:
- Bring a pot of water to a boil.
- Drop flattened dough pieces into the water and cook until they float on the surface (about 2–3 minutes).
- Remove and drain on a plate.
Assemble and Serve:
- Roll the cooked palitaw in shredded coconut.
- Sprinkle with the sesame-sugar mixture on top.
- Arrange on banana leaves before serving.
