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This Palitaw recipe is takes less that 30 minutes to make with only a few ingredients! A classic dessert in the Philippines of flat rice cake coated in grated coconut, toasted sesame and sugar.

Among the many delightful dishes that grace the Filipino table, Palitaw stands out as a simple yet incredibly satisfying treat. These chewy, sweet rice cakes are a beloved Filipino delicacy, often enjoyed as snacks or desserts.

Whether you’re new to Filipino food or a seasoned enthusiast, this Palitaw recipe will take your taste buds on a journey to the heart of the Philippines. If you enjoyed making these sweet treat, be sure to explore more Filipino dishes like kutsinta, pichi-pichi and sapin-sapin.

What is Palitaw?

Before we dive into the kitchen to whip up a batch of Palitaw, let’s take a moment to appreciate the cultural roots of this delightful dish. Palitaw, derived from the Filipino word “litaw,” which means “to float” or “to surface,” is aptly named. It’s called so because these rice cakes float to the surface when they’re done cooking. The dish has also evolved over time, with regional variations adding their own unique twists to the basic recipe.

Cultural Significance

The dessert is also called as dila-dila in other provinces. Traditionally served during special occasions, such as birthdays, fiestas, and family gatherings, Palitaw brings people together in celebration. Its soft, chewy texture and sweet-nutty toppings make it a crowd-pleaser that appeals to people of all ages.

Ingredients for Palitaw

Glutinous Rice Flour (Malagkit): The primary ingredient that gives Palitaw its distinctive chewy texture.
Water: Used to form the rice dough
Grated or Desiccated Coconut: Served as a topping, it adds a tropical twist to the dish.
Sugar: Provides sweetness to the rice cakes.
Sesame Seeds: These are essential for the coating and add a delightful nutty flavor.

Cooking Tips

Use freshly grated coconut for the coating if possible; it adds a richer flavor.
You can also use desiccated coconut if fresh grated coconut is not readily available
Be patient when forming the doughpatties; take your time to ensure the filling is well sealed.
To prevent sticking, lightly grease your hands when handling the soft dough.
Don’t overcrowd the pot when boiling the Palitaw; cook them in batches if necessary.

How to Serve and Enjoy Palitaw

You can serve them as a delightful snack or dessert, perfect for pairing with a cup of Filipino-style coffee or hot chocolate. The combination of the chewy rice cakes, sweet coconut, and nutty sesame seeds is simply irresistible.

Whether you’re celebrating a special occasion or simply craving a taste of Filipino kakanin, Palitaw is a treat that will satisfy your sweet tooth.

Frequently Asked Questions

No, glutinous rice flour is essential for Palitaw’s chewy texture. Regular rice flour won’t give you the same results.

Store them in an airtight container in the refrigerator for up to two days. Reheat by briefly dipping them in boiling water or steaming.

While sesame seeds add a delightful crunch and nutty flavor, you can omit them if you prefer or have allergies.

Traditionally, this delectable treats are coated with sweet sugar-coconut mixture, but you can experiment with other fillings like brown sugar and grated cheese.

Filipino steamed rice cakes or “putong bigas” are a beloved Filipino delicacy. Made from rice flour and coconut milk with a touch of sweetness.
Mochi Kapampangan with caramelized grated coconut filling inside a chewy rice cake.

dessert with toppings in a plate on top of table

Palitaw

This Palitaw recipe is takes less that 30 minutes to make with only a few ingredients! A classic dessert in the Philippines of flat rice cake coated in grated coconut, toasted sesame and sugar.

Print Pin Rate

Course: Dessert

Cuisine: Filipino

Keyword: dila-dila, palitaw, palitaw recipe

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: 12 pieces

Calories: 60kcal

Author: Mia

Ingredients

1 1/2 cups glutinous rice flour
2/3 cups water (add more if needed)
3 tbsp sesame seed (toasted)
1/4 cup granulated sugar
1/2 cup desiccated coconut (add 3 – 4 tbsp. water to hydrate)

Instructions

Toast sesame seeds in a pan for 2 minutes while stirring every 30 seconds to avoid burning.
3 tbsp sesame seed
In a mixing bowl, combine the glutinous rice flour, and water. Knead the mixture until you achieve a pliable, smooth dough. If you want to add some color to your Palitaw, this is the time to incorporate a few drops of food coloring into the dough.
1 1/2 cups glutinous rice flour, 2/3 cups water
Divide the dough into small portions and shape them into flat, oval discs using the palm of your hands. Repeat process with the rest of the dough.
Bring a pot of water to a boil. Once boiling, carefully drop the flattened dough patties into the water. You’ll know they’re ready when they float to the surface of the water. This usually takes about 2-3 minutes.
Using a slotted spoon, remove the Palitaw from the boiling water and drain excess liquid and let them cool on a plate.
Once the Palitaw discs have cooled, coat them with grated coconut and sprinkle with granulated sugar and toasted sesame seeds.
1/2 cup desiccated coconut, 1/4 cup granulated sugar