BY :Bebs | Published: | Updated: | 20 Comments
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4.72 from 7 votes
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Palitaw is a Filipino afternoon snack or 'merienda' that consist mainly ofglutinous rice coated with gratedcoconut and sugar and sometimes roasted sesame seeds. This flattened sweet rice cake is very chewy and really filling but the best part is, it is really easy to make. This Palitaw recipe is as easy as it can get because I used glutinous rice flour that is readily available in Asian stores. Back in the days, I remember my Mama had to goto the wet market or 'palengke' to buy glutinous rice and have it grinded there as well. I am notsure if this is still done back home, will have to ask my Mama. Once the glutinous rice is grinded it would look like a white dough and all that is need to be done is form them into small balls and flatten them before dropping them in boiling water, but since I am using glutinous rice flour, I needed to add some water, or in this case I used coconut milk, to add a bit more flavor.
I find Palitaw to be a funny thing. The word 'palitaw' means 'to surface' and it was named so because once the flattened glutinous rice dough surfaces to the top of the boiling water where it is cooked, it means it done. Once cooked they are rolled in a mixture of grated coconut and sugar, and if desired, sprinkled with roasted sesame seeds. If you've read my post on Pichi-pitchi, you'll know thatfreshly grated coconut is next to impossible to find here in Germany and you will also learn about my secret: I use desiccated coconut and add some water (or in this case, again, a mixture of coconut milk and water) to it and it works perfectly!
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Palitaw Recipe
4.72 from 7 votes
Palitaw is a Filipino afternoon snack or 'merienda' that consist mainly ofglutinous rice coated with gratedcoconut and sugar and sometimes roasted sesame seeds. This flattened sweet rice cakeis very chewy and really filling but the best part is, it is really easy to make.
Prep Time: 10 minutes mins
Cook Time: 10 minutes mins
Total Time: 20 minutes mins
Course :Snack
Servings =10
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Ingredients
- 1 cup glutinous rice flour
- ½ cup water or cup coconut milk
- 1 cup coconut (grated)
- ¼ cup sugar
- ⅛ cup sesame seeds (roasted) - (optional)
Instructions
In a bowl, combine glutinous rice flour and water and mix into a soft, pliable dough. If too soft or sticky add some more g. rice flour, a tablespoon at a time. If a piece of dough is cracking when flattened, then add a bit of water.
Form small balls, each an inch in diameter. Then flatten the balls to a quarter-inch thickness by pressing them in between your palms.
In a pot or deep pan over medium-high heat, bring about 5-inch deep of water into a rolling boil.
Gently drop each flattened dough into the boiling water. Do not overcrowd the pot. When the pieces float to the surface, remove from water using a slotted spoon and drain well.
When cool enough to handle, roll in a plate of mixed sugar and coconut and sprinkle with sesame seeds.
Notes
If using desiccated coconut: In a bowl, add about a quarter cup of water to half a cup of desiccated coconut and mix really well. Make it ahead of time, like 30 minutes earlier so it can sit for a couple of minutes to absorb the liquid, make sure to mix from time to time. Adjust the measurements as needed.
Nutrition
Calories: 75kcalCarbohydrates: 10gProtein: 0gFat: 3gSaturated Fat: 2gCholesterol: 0mgSodium: 3mgPotassium: 37mgFiber: 1gSugar: 5gVitamin C: 0.2mgCalcium: 19mgIron: 0.5mg
Have you tried this recipe?Mention @foxyfolksy or tag #FoxyFolksyRecipes!
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Reader Interactions
Comments
Lai says
Hi Bebs! Been following your site for a while and yours is lowkey my fave and my first go-to when looking for specific Filipino recipes. Anyway, for this Palitaw, can I use Mochiko since I don't or never have glutinous rice flour? Is it the same? Thanks and btw, fantastic job on your traditional and not-so-traditional collection of recipes! ^_^
Reply
Bebs says
Hi Lai, I am happy that you like our recipe collections here! I have not used Mochiko yet, but as far as I know, it is a type of glutinous rice flour, so I am sure it should work too.
Reply
Manny says
What is the proper way to flatten the mixture of the palitan, without sticking in your palm? It's hard to release it to the boiling water. HELP.
Reply
Bebs says
Hi Manny, you can try to dust your hands with rice flour while working on them.
See AlsoEasy Panna Cotta RecipeReply
Manny says
Can I substitute glutonous rice flour to a regular rice flour?
Reply
Bebs says
Hi Manny, it has to be glutinous rice flour.
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Maria says
Miss Beb, I love your recipe!!!
very easy and accurate
I would like to ask if I uses fine dessicated coconut, should I still mix it with water?Thanks
Reply
Bebs says
Hi Maria, sure or coconut milk. This is only to hydrate them and this is the closest thing you will get to freshly grated coconut.
Reply
Donna says
Hi! Is it ok to use shredded coconut? Thanks!Reply
Bebs says
Shredded as in strips or flakes? But I guess it should be fine only grated coconut is finer and sticks well to the surface.
Reply
Jojo panganiban says
I like your recipes- very doable??Reply
Bebs says
Happy to hear that, Jojo. Thanks for the 5 stars.
Reply
Imee says
Love your cooking, always.
Keep up the your lovely cooking.
Have a great day.Reply
Bebs says
Thanks Imee!
Reply
Aireen says
I'm following your website as my family and me are also living in Germany and we have the same access (or lack of) for ingredients. Me and my husband are always missing the foods from home so I always try to make some. I have used your desiccated coconut trick to replace the grated coconut and it worked out well. Thanks so much for sharing these tips. Now, I can also use this for puto, kutsinta, pichi-pichi, etc.Reply
Bebs says
Hi Aireen, I know exactly how it feels to miss and crave for our home food! I am glad I am able to help in simple ways...????
Reply
Lyn lyn says
Can I use rice flour insted of glutinous rice flour.Reply
Bebs says
Hi Lyn lyn, it has to be glutinous rice flour because of its sticky consistency which a regular rice flour lacks.
Reply
Teresita Cruz says
The grated coconut, can i use frozen? All i can find here are frozen ones, do i need to squeeze out the liquid. Thanks
Reply
Bebs says
The problem with squeezing out the liquids is that you also get rid of the flavor. Try putting it on a strainer to remove excess liquids, stirring every few minutes and let it dry out just a bit. I prefer using desiccated coconut because, in my experience, the flavor is more intact than the frozen ones, but maybe the ones you get there are better than the ones I get here in Germany!?
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