📝 About This Recipe
Palitaw is a beloved Filipino rice cake named after the Tagalog word 'litaw,' which means 'to float'—a nod to the magical moment these chewy patties rise to the water's surface when perfectly cooked. Made from simple glutinous rice flour, these pillows of joy offer a delightful contrast of textures: soft and bouncy on the inside, with a satisfying crunch from toasted sesame seeds and a snowy coating of fresh grated coconut. It is a timeless 'merienda' or snack that captures the heart of traditional Filipino home cooking with its minimalist yet deeply comforting flavors.
🥗 Ingredients
The Rice Patties
- 2 cups Glutinous Rice Flour (also known as sweet rice flour)
- 3/4 to 1 cup Water (added gradually until the dough is pliable)
- 1/2 teaspoon Pandan Essence (optional, for a subtle floral aroma)
- 1/4 teaspoon Salt (to balance the sweetness of the coating)
The Topping and Coating
- 1 1/2 cups Fresh Grated Coconut (use mature coconut (niyog) for best texture; avoid sweetened desiccated versions)
- 1/2 cup Granulated White Sugar (for the final dusting)
- 1/4 cup Sesame Seeds (white or a mix of black and white)
For Boiling
- 8 cups Water (for the cooking pot)
👨🍳 Instructions
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1
Start by toasting your sesame seeds in a small, dry skillet over medium-low heat. Shake the pan frequently for 3-5 minutes until they turn a beautiful golden brown and become fragrant. Set aside to cool.
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2
In a small bowl, combine the toasted sesame seeds and the granulated white sugar. Mix well and set aside; this will be your sweet, crunchy coating.
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3
Prepare your fresh grated coconut on a wide plate or shallow dish. If the coconut feels too dry, you can lightly steam it for 2 minutes to keep it moist and fluffy.
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4
In a large mixing bowl, whisk together the glutinous rice flour and salt. If using pandan essence, mix it into your measured water first.
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5
Slowly pour the water into the flour, a little at a time, while mixing with a spatula or your hands. You are looking for a dough that is smooth, pliable, and no longer sticks to your fingers.
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6
Knead the dough lightly for about 1-2 minutes until it reaches a playdough-like consistency. If it's too crumbly, add a teaspoon of water; if too sticky, add a dusting of flour.
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7
Scoop about 2 tablespoons of dough and roll it between your palms to form a smooth ball, roughly the size of a golf ball.
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8
Gently flatten the ball with your thumb or palm to create an oval disk about 1/4 inch thick. Repeat until all the dough is used.
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9
Bring a large pot of water to a rolling boil over medium-high heat.
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10
Carefully drop the rice patties into the boiling water one by one. Do not overcrowd the pot; work in batches if necessary.
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11
Watch closely! The patties will initially sink. Once they float to the surface ('palitaw'), let them cook for an additional 30-60 seconds to ensure the center is fully translucent and cooked through.
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12
Use a slotted spoon to remove the floating patties. Drain them briefly over the pot, then immediately drop them onto the plate of grated coconut.
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13
Flip the warm patties to ensure both sides are generously coated with the fresh coconut. The heat from the patty helps the coconut adhere.
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14
Just before serving, sprinkle or dredge the coconut-coated patties into the sugar-sesame mixture. Avoid doing this too early as the sugar will melt into the moisture of the rice cake.
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15
Arrange on a serving platter and enjoy while warm and chewy!
💡 Chef's Tips
Always use glutinous rice flour (Malagkit), as regular rice flour will result in a hard, non-chewy texture. Do not over-knead the dough; you only want it smooth enough to shape without cracking. Only add the sugar-sesame mixture right before eating to maintain the crunch and prevent a watery mess. If you can't find fresh coconut, use frozen grated coconut (thawed) rather than the dried, sweetened flakes found in baking aisles. To prevent the dough from sticking to your hands while shaping, lightly dust your palms with a bit of the dry rice flour.
🍽️ Serving Suggestions
Serve alongside a hot cup of Tsokolate Eh (Filipino thick hot chocolate) for the ultimate afternoon snack. Pair with Pancit Guisado (stir-fried noodles) for a classic Filipino 'merienda' combination of sweet and savory. Enjoy with a side of ripe mango slices to add a fresh, fruity dimension to the dish. Serve as a light dessert after a heavy meal of Adobo or Sinigang. For a modern twist, drizzle a little coconut caramel sauce (latik) over the top before serving.