Focused recipe
Palitaw Recipe
Palitaw is a soft and chewy Filipino rice cake made from glutinous rice flour and water. The flat dough pieces are boiled until they float, then rolled in grated coconut and coated with a sweet mixture of sugar and toasted sesame seeds. Serve warm as a merienda or afternoon snack.
Filipino Updated 1/24/2010
Ingredients
Measured from the catalog payload.
- 2 cups glutinous rice flour
- 1 cup water
- 1 cup coconut grated
- 1/2 cup granulated sugar
- 1/2 cup sesame seeds roasted
Instructions
8 cooking steps
- Combine the glutinous rice flour and water in a bowl, then mix and knead until a smooth dough forms. The dough should pull away cleanly from the sides of the bowl.
- Scoop about 2 tablespoons of dough and shape it into a ball.
- Flatten the dough gently using the palm of your hands into a thin oval disc, about a quarter inch thick.
- Bring a pot of water to a boil and carefully add the flattened dough pieces, working in batches to avoid overcrowding.
- Once the dough floats to the surface, remove it from the pot using a slotted spoon and let the excess water drip off.
- In a separate bowl, combine the sugar and roasted sesame seeds, then toss to combine.
- Roll each warm rice cake in grated coconut, pressing gently so the coconut sticks, then coat it with the sugar and sesame seed mixture.
- Arrange on a serving plate and serve while still warm. Share and enjoy!
Catalog details
Useful for browsing and sync.
Dessert, merienda, Snack chewy, gluten-free, Palitaw, rice cake, sweet Public recipe Revision 1
Recipe notes
- If the dough feels too sticky, add a little more glutinous rice flour. If it feels too dry or crumbly, add water a teaspoon at a time.
- Freshly grated coconut yields the best flavor and texture, but frozen grated coconut thawed to room temperature also works well.
Storage notes
- Palitaw is best enjoyed fresh on the day it is made. Leftovers can be stored in an airtight container at room temperature for up to 1 day.