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    Home » Desserts

    Palitaw (Sweet Rice Cakes)

    Published: Oct 21, 2022 by Nora Rey · This post may contain affiliate links · 1 Comment

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    Palitaw (Sweet Rice Cakes) are pillowy-soft, chewy rice cakes coated with grated coconut and topped with a sugar mixture. You can make them in less than 10 minutes with just a few ingredients!

    You may also like Cassava Cake, a Filipino dessert with a similar soft and slightly chewy texture.

    Palitaw or sweet rice cakes on a banana leaf-lined platter.
    Jump to:
    • Ingredients you'll need
    • How to make this recipe
    • How to store and reheat
    • Frequently asked questions
    • More about palitaw (sweet rice cakes)
    • Watch how I make it here
    • Other dessert recipes you may like
    • 📖 Recipe
    • 💬 Comments

    Ingredients you'll need

    Individual ingredients for Palitaw (Sweet Rice Cakes)

    Notes and substitutions

    • Glutinous rice flour (sweet rice flour): Made from glutinous or sticky rice called malagkit in Filipino. Despite its name, it is gluten-free and not sweet at all.
    • Grated coconut: Freshly grated coconut is ideal. In the US, frozen grated coconut is sold in Asian supermarkets. You can also use desiccated coconut, which is finer than coconut shreds or flakes.
    • Coconut sugar: This is an unrefined sugar with a lower glycemic index you can use in place of granulated sugar. It tastes similar to brown sugar with a mild caramel flavor.
    Individual ingredients for Palitaw (Sweet Rice Cakes) in original packaging.

    How to make this recipe

    (1)Add ⅓ cup of peanuts to a coffee grinder, a mini food processor, or a resealable bag and a rolling pin. (2)Coarsely grind them.

    Adding peanuts to a coffee grinder. Grinding peanuts in a coffee grinder.

    (3)Over medium heat, toast ¼ cup of sesame seeds until lightly browned and fragrant for about 2 minutes. Let them cool.

    Toasted sesame seeds on a skillet.

    (4)Combine ⅓ cup coconut sugar, ground peanuts, and sesame seeds in a small bowl. Set it aside.

    Mixing the sugar mixture in a bowl using a rubber spatula.

    (5)In a medium bowl, mix 2 cups glutinous rice flour and 1 cup of water until a dough forms. It should leave an indentation when pressed with your fingers. If too sticky, add flour a tablespoon at a time. If too dry, add a little water until you get the right consistency.

    (6)Scoop the dough using a 1-ounce cookie scoop equivalent to 2 tablespoons and place it on your lightly floured hand or on a baking sheet.

    Adding water to the glutinous flour. Scooping the dough in the bowl.

    (7)Press in between the palm of your hands until about ½-inch thick, or press it with the back of a spoon.

    Pressing the dough between the palms or pressing it with the back of a spoon.

    (8)Drop the dough into the boiling water. It is ready when it starts to float! It only takes a minute or two to cook. Take it out and drain the excess water.

    Palitaw (Sweet Rice Cakes) floating in water.

    (9)Coat with grated coconut on both sides. (10)Top with a heaping tablespoon of the sugar mixture.

    Coating Palitaw (Sweet Rice Cakes) with coconut and adding the sugar mixture on top.

    How to store and reheat

    Store leftover Palitaw (Sweet Rice Cakes) in the fridge for up to 2 days or longer if you use dried coconut. Freshly grated coconut tends to spoil quickly.

    You can also freeze them and add the sugar mixture right before serving. The sugar melts and starts to look unappetizing when added too soon.

    To reheat palitaw, microwave for about a minute until soft and chewy. You can also do it on a steamer or in the toaster oven wrapped in foil.

    Palitaw or sweet rice cakes on banana leaf.

    Frequently asked questions

    What is Palitaw?

    Palitaw (Sweet Rice Cakes) is a popular snack or dessert in the Philippines made with glutinous rice flour. It has a soft, chewy texture similar to Japanese mochi. It gets its name from the Filipino word litaw, which means "to float" as it rises to the surface when cooked.

    Is rice flour the same as glutinous rice flour?

    No, though they are both gluten-free and neutral in taste. Rice flour is made from the same white rice we eat with our meals. Glutinous rice flour is made from sticky rice or sweet rice. It has a chewy texture and is more commonly used in desserts.

    Can I overmix the dough?

    Palitaw (Sweet Rice Cakes) is supposed to be dense and chewy, so don't worry about overworking the dough. Glutinous rice flour does not contain gluten. The dough should be smooth and pliable, similar to Play-Doh.

    More about palitaw (sweet rice cakes)

    I’ve rounded up more frequently asked questions on Palitaw (Sweet Rice Cakes), including extra tips, troubleshooting, and substitutions.

    Watch how I make it here

    Other dessert recipes you may like

    • red velvet cupcakes
      Red Velvet Cupcakes
    • sliced loaf of banana bread
      Classic Banana Bread
    • Salted caramel pretzel brownies on a parchment paper.
      Salted Caramel Pretzel Brownies From Brownie Mix
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      Brookie Bars from Brownie Mix
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    📖 Recipe

    Palitaw on a banana leaf

    Palitaw (Sweet Rice Cakes)

    Pillowy-soft, chewy rice cakes coated with grated coconut and topped with a mixture of sugar and sesame seeds or peanuts.
    5 from 2 votes
    Print Pin Rate
    Course: Dessert, Snack
    Cuisine: Asian, Filipino
    Diet: Gluten Free
    Prep Time: 3 minutes
    Cook Time: 7 minutes
    Total Time: 10 minutes
    Servings: 10 cakes
    Calories: 324kcal
    Author: Nora Rey
    Cost: $4-$5

    Equipment

    • Measuring cups and bowls
    • Skillet
    • Saucepan or pot
    • Mini-food processor or chopper (optional)
    • 1-ounce cookie scoop (optional)
    • Slotted spoon (optional)

    Ingredients

    • ⅓ cup unsalted peanuts shelled and skinned; coarsely ground
    • ¼ cup sesame seeds white or black; toasted
    • ⅓ cup coconut sugar sub:any kind of sugar
    • 2 cups glutinous rice flour 2 to 3 tablespoons more, as needed
    • 1 cup water
    • 2½ cups fresh or frozen grated coconut sub:desiccated coconut
    US Customary - Metric

    Instructions

    • Combine coconut sugar, ground peanuts, and sesame seeds in a small bowl. Set aside.
    • In a medium bowl, mix glutinous rice flour and a cup of water until a dough forms. It should leave an indentation when pressed with your fingers. If too sticky, add flour a tablespoon at a time. If too dry, add a little water until you get the right consistency.
    • Scoop the dough using a 1-ounce cookie scoop equivalent to 2 tablespoons and place it on your lightly floured hand or on a baking sheet.
    • Press in between the palm of your hands until about ½-inch thick, or press it with the back of a spoon.
    • Drop the dough into the boiling water. It is ready when it starts to float! It only takes a minute or two to cook.
    • Take it out and drain the excess water.
    • Coat with grated coconut on both sides.
    • Top with a heaping tablespoon of the sugar mixture.

    Video

    Nutrition

    Calories: 324kcalCarbohydrates: 37gProtein: 5gFat: 18gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 21mgPotassium: 193mgFiber: 5gSugar: 5gVitamin A: 1IUVitamin C: 1mgCalcium: 51mgIron: 2mg
    Tried this Recipe? Pin it for Later!Mention @recipesbynora or tag #RecipesByNora!

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    Reader Interactions

    Comments

    1. Bim

      September 15, 2021 at 7:30 pm

      Miss having this dessert. Now I know how to make palitaw.

      Reply

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