Palitaw
Palitaw are soft, chewy rice cakes that float when boiled, coated in grated coconut and sesame sugar.
Servings: 4 pieces
Calories: 120kcal
Ingredients
Main Ingredients
- 2 cups glutinous rice flour DO NOT use regular rice flour
- 1-2 cups water Add gradually until the right dough consistency
Coating
- 1 cup grated coconut Fresh is best, but frozen works too
- 1/2 cup sugar White sugar preferred
- 1/4 cup toasted sesame seeds Always toast for better flavor
Instructions
Mixing the Dough
- In a big bowl, dump in about 2 cups of glutinous rice flour. Splash in water, little by little, and mix until you get a soft dough.
- The dough shouldn't be too sticky—it should pull together and not stick to your hands like glue. If it does, add a pinch more flour. If it's crumbly, add a tad more water.
Shape the Cakes
- Pinch off a lump (about the size of a golf ball). Roll it, flatten it into an oval disk.
Boil Water
- Bring a pot of water to a gentle bubble. Drop the cakes in a few at a time.
- When they float up, it means they’re done (2-3 mins).
Coat and Finish
- Fish them out, drain well, and roll in grated coconut.
- Place them on a plate and sprinkle with sugar and toasted sesame seeds. Eat immediately or let cool.
Notes
For added flavor, a sprinkle of salt can be added to the coconut or use muscovado sugar for a deeper taste.