Palitaw Recipe: Boiled, Sweet Coconut-Coated Filipino Rice Cakes
Looking for a simple, chewy, and not-too-sweet treat that comes together in minutes? Palitaw are delightful Filipino rice cakes that are boiled until they float, then coated in grated coconut, sugar, and sesame seeds.
These are the essence of simplicity in Filipino merienda (snack) culture. Made with just glutinous rice flour and water, they have a satisfyingly soft and slightly sticky texture. The classic toppings add fragrance, sweetness, and a nutty crunch in every bite.
Recipe Details
| Prep Time | Cook Time | Total Time | Servings | Difficulty |
|---|---|---|---|---|
| 20 mins | 10 mins | 30 mins | 4-6 | Very Easy |
What You’ll Need
The toppings are what give these simple cakes their signature character.
For the Rice Cakes:
- Glutinous Rice Flour: 2 cups
- Lukewarm Water: ¾ to 1 cup
For the Coating:
- Grated Coconut (fresh, frozen, or desiccated): 1 ½ cups
- Granulated Sugar: ½ cup
- Toasted Sesame Seeds: 3 tablespoons
- Grated Mature Coconut (optional, for latik): 1 cup
Step-by-Step Directions
“Palitaw” means “to float,” which is your doneness indicator.
- Make the Dough. In a bowl, gradually add lukewarm water to the glutinous rice flour, mixing with a fork until a shaggy dough forms. Knead with your hands for 2-3 minutes until you have a smooth, soft, and pliable dough that isn’t sticky. Add water by the teaspoon if too dry.
- Shape the Cakes. Pinch off a tablespoon-sized piece of dough and roll it into a ball. Flatten it gently between your palms into an oval or round disc, about ¼-inch thick.
- Prepare Toppings. Mix the sugar and toasted sesame seeds in a shallow bowl. Place the grated coconut in another bowl. If making latik (optional), cook grated mature coconut in a dry pan over low heat until golden brown and oily, then set aside.
- Cook the Cakes. Bring a large pot of water to a gentle boil. Drop the dough discs into the boiling water. They will sink initially. Cook for 2-4 minutes until they float to the surface. Let them cook for another minute after floating.
- Coat and Serve. Remove the floating cakes with a slotted spoon and drain briefly. While still hot, roll each cake first in the sesame-sugar mixture, then press into the grated coconut. Serve warm, topped with latik if using.
How to Serve
Serve immediately as a warm snack. They are best enjoyed fresh on the day they are made, as the coconut coating can dry out.
Expert Tips for Success
- Dough Consistency: The dough should be like soft playdough—not cracking (too dry) and not sticking to your hands (too wet).
- Gentle Boil: A rolling boil can break the delicate cakes. Maintain a gentle simmer.
- The Float Test: Don’t remove them immediately when they float; give them an extra minute to ensure the center is cooked through.
- Toasting Sesame Seeds: Toasting in a dry pan until fragrant enhances their nutty flavor immensely.
Common Questions
Can I use regular rice flour?
No. You must use glutinous (sweet) rice flour to achieve the characteristic soft, chewy, and sticky texture.
Where can I find fresh grated coconut?
Check the freezer section of Asian or Latin grocery stores. Thaw before using. Unsweetened desiccated coconut can be used as a substitute.
What’s the difference between young and mature coconut for topping?
Young coconut is soft, juicy, and used fresh. Mature coconut is firmer, oilier, and is used for making latik (coconut curds).
Can I flavor the dough?
Yes, you can add a drop of vanilla or pandan extract to the water for a subtle fragrance.
Final Thoughts
Palitaw is a humble yet profoundly satisfying treat that showcases the beauty of Filipino ingredients. Its simple process and delightful combination of textures make it a perfect project for beginner cooks and a nostalgic favorite for all.
