Palitaw: Filipino Rice Cakes with Coconut and Sesame
Recipe Guy
Filipino kakanin | Coconut sesame | Quick merienda
Palitaw turns a soft rice-flour dough into chewy little ovals with coconut clinging to their surfaces. Toasted sesame and sugar finish the cakes with fragrance and a little crunch. Even shaping matters more here than an elaborate ingredient list.
Why make it: This version is an approachable first kakanin because the ingredient list is short and the cooking cue is built into the name.
Fresh From the Kitchen
These photos show the colors, textures, and serving style to look for when making Palitaw.
About This Recipe
Glutinous rice flour gives these boiled cakes their stretch and chew. Mix it with water and salt until the dough holds together comfortably, then flatten the portions so the centers and edges are close to the same thickness.
The cakes float as they cook and are lifted out before coating. Let excess water drain away, but do not leave them sitting until their surfaces dry. Coconut should cling to the warm cakes, with sugar and toasted sesame scattered over afterward.
Cooking Notes
- If the dough cracks as you flatten it, work in a little of the extra water allowed in the recipe. Add it gradually; a sticky dough is harder to shape neatly.
- Cook in batches with enough room for the ovals to move. Crowding makes them harder to lift individually and can leave you pulling apart pieces that have stuck together.
Ingredient Notes
For flour
Use glutinous rice flour, not regular rice flour.
For coconut
Fresh or frozen grated coconut gives the best texture.
Palitaw Recipe
This version is an approachable first kakanin because the ingredient list is short and the cooking cue is built into the name.
Shopping List
- glutinous rice flour
- water
- grated coconut
- sugar
- sesame seeds
- salt
Ingredients
Dough
- 2 cups glutinous rice flour
- 3/4 cup water, plus more as needed
- Pinch of salt
Coating
- 1 cup grated coconut
- 1/2 cup sugar
- 2 tablespoons toasted sesame seeds
For Serving
- Hot tea or coffee
Instructions
- Mix flour, salt, and water into a soft dough.
- Divide and flatten into small ovals.
- Bring water to a gentle boil.
- Cook palitaw until they float.
- Lift out with a slotted spoon and drain.
- Coat with grated coconut.
- Sprinkle with sugar and sesame.
Nutrition Estimate
Approximate values per piece based on the listed ingredients and yield. Actual nutrition will vary by brand, exact portion size, and cooking changes.
Tips For The Best Palitaw
- Use the right flour: Regular rice flour will not be chewy enough.
- Flatten evenly: Even pieces cook at the same rate.
- Toast sesame: It makes the topping fragrant.
- Serve fresh: Palitaw is best the day it is made.
How To Serve And Store
Serve soon after coating. Refrigerate leftovers, then steam briefly to soften.
Common Questions
Why are they called palitaw?
They float to the surface when cooked.
Can I use dried coconut?
Fresh or frozen is much better.
Can I make them ahead?
Shape ahead, then cook close to serving.
Can I add ube?
Yes, add a little ube halaya or extract to the dough.
Can regular rice flour replace glutinous rice flour in palitaw?
Use the specified glutinous rice flour for this dough. Regular rice flour will not give the same cohesive, chewy result, so substituting it would require a different formula rather than the same water measurement.
Why is my coconut coating wet and slipping off?
The cakes may be carrying too much cooking water. Let each one drain on the slotted spoon before coating, then add the sugar and sesame after the coconut rather than mixing everything into the wet surface.
Do you like extra sesame on palitaw? Share your family version or testing notes in the comments.
Recipe inspiration and technique reference: Filipino dessert and bakery source research from Panlasang Pinoy, Kawaling Pinoy, The Dusky Kitchen, and Filipino-American dessert sources in the site roadmap.
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