Authentic and Delicious Palitaw: A Traditional Filipino Dessert

Ingredients

  • 2 cups Glutinous Rice Flour
  • 1 cup Water
  • 1 cup Granulated Sugar
  • 1 cup Grated Coconut
  • 1/2 cup Sesame Seeds

Steps and instructions

  1. In a mixing bowl, combine the glutinous rice flour and water and mix until a dough forms.
  2. Divide the dough into small pieces and roll each piece into a ball.
  3. Flatten each ball using the palm of your hands to form a disc.
  4. Boil a pot of water and drop the discs into the boiling water. Cook until they float to the surface, indicating they are done.
  5. While waiting for the discs to cook, toast the sesame seeds in a pan until golden brown.
  6. Remove the cooked discs from the water and let them drain.
  7. Dip each disc in grated coconut, making sure both sides are covered.
  8. Sprinkle the toasted sesame seeds and granulated sugar over the coated discs.
  9. Serve the Palitaw while still warm and enjoy!

Tools for making

  • Mixing Bowl - Used to combine the glutinous rice flour and water to make the dough
  • Pot - Used to boil water for cooking the Palitaw discs
  • Pan - Used to toast the sesame seeds
  • Strainer - Used to drain the cooked Palitaw discs

Recipe variations

  • Coconut Palitaw: Instead of dipping the Palitaw in grated coconut, mix the grated coconut directly into the dough before shaping and cooking.
  • Ube Palitaw: Add 1/2 cup of ube (purple yam) powder to the dough mixture for a vibrant purple color and a hint of ube flavor.
  • Peanut Palitaw: Instead of sesame seeds, roll the cooked Palitaw in crushed peanuts for a nutty twist.
  • Chocolate Palitaw: Add 2 tablespoons of cocoa powder to the dough mixture for a chocolatey version. Serve with a sprinkle of powdered sugar.
  • Fruity Palitaw: Serve the Palitaw with a side of sliced ripe mangoes or other tropical fruits for a refreshing twist.
  • Stuffed Palitaw: Flatten the dough discs, place a small piece of sweetened mongo filling or grated cheese in the center, then fold the dough over to enclose the filling before cooking.
  • Sugar-Free Palitaw: Replace the granulated sugar with a sugar substitute of your choice, such as stevia or erythritol.

Recipe overview

Discover the delightful flavors of Filipino cuisine with this simple yet exquisite Palitaw recipe. Palitaw is a classic Filipino dessert made from glutinous rice flour, water, grated coconut, sugar, and sesame seeds. Translated as "to float" or "to surface" in English, Palitaw got its name from its unique cooking process where the small rice cakes float to the surface of boiling water once they're fully cooked. Making Palitaw is surprisingly easy and fun. You'll start by forming a dough from glutinous rice flour and water, shaping it into small discs, then boiling them until they float. Once cooked, the discs are then coated with fresh grated coconut and generously sprinkled with toasted sesame seeds and granulated sugar to provide a delightful mix of sweet and nutty flavors. The result is a chewy, sweet treat that's sure to win the hearts of both kids and adults. Whether you're searching for a unique dessert to impress your guests, or simply want a comforting snack to satisfy your sweet cravings, this Palitaw recipe is definitely worth a try.

Common questions

  1. How do I know when the Palitaw discs are cooked?
    The Palitaw discs are cooked when they float to the surface of the boiling water.
  2. Can I use regular rice flour instead of glutinous rice flour?
    No, glutinous rice flour is necessary to achieve the sticky and chewy texture of Palitaw.
  3. Can I use desiccated coconut instead of grated coconut?
    Yes, you can use desiccated coconut if grated coconut is not available. However, grated coconut adds a fresher texture and flavor to the dish.
  4. Can I substitute white sugar with other sweeteners?
    While white sugar is commonly used, you can experiment with other sweeteners such as brown sugar or coconut sugar for a slightly different flavor.
  5. Can I make Palitaw in advance?
    It is best to serve Palitaw fresh and warm. However, you can store leftovers in an airtight container for up to 2 days. Reheat in the microwave or steam briefly before serving.

Serving dishes and utensils

  • Mixing Bowl - Used to combine the glutinous rice flour and water.
  • Pot - Used to boil water for cooking the Palitaw discs.
  • Pan - Used to toast the sesame seeds.
  • Strainer - Used to drain the cooked Palitaw discs.
  • Serving Plate - Used to present and serve the Palitaw.
  • Tongs - Used to handle and transfer the Palitaw discs.
  • Grater - Used to grate the coconut.

Origin stories

Palitaw is a beloved traditional snack originating from the Philippines. Its name is derived from the Filipino verb "litaw," which translates to "float" or "rise." This refers to the unique cooking process of the sweet treat. As the dough is dropped into boiling water, it sinks to the bottom and then floats to the top when it is cooked and ready to be taken out. This process is a visual spectacle that adds a delightful touch to the preparation of these sweet delicacies. Palitaw is a popular and simple kakanin (rice dessert) that brings a sense of nostalgia and a taste of Filipinos’ rich culinary heritage with every bite.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.