Palitaw is a Filipino rice cake made with glutinous rice flour and water, then boiled until it floats.
It's soft, chewy, and coated with grated coconut and sugar, with sesame seeds or crushed peanuts on top.
This easy kakanin comes together quickly with just 5 ingredients!
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Ingredients You'll Need
Notes and Substitutions
- Glutinous rice flour: Also called sweet rice flour or malagkit in Filipino. Despite the name, it isn't sweet and is naturally gluten-free.
- Grated coconut: Fresh grated mature coconut is best. Frozen grated coconut also works well. You can also use desiccated coconut or dried coconut flakes - just coat the palitaw while still warm so it sticks better.
- Sugar: I used coconut sugar, which tastes a little like brown sugar with a mild caramel flavor. You can also use white sugar, brown sugar, or muscovado.
How to Make Palitaw (Step-by-Step)
Step 1: Make the topping
Crush ⅓ cup peanuts until coarse, not powdery.
Use a grinder or food processor and pulse lightly, or crush them in a bag with a rolling pin.
Toast ¼ cup sesame seeds in a dry pan over medium heat until lightly browned, about 2 minutes. Let them cool.
In a small bowl, combine ⅓ cup sugar, ground peanuts, and toasted sesame seeds. Set aside.
Step 2: Make the dough
In a bowl, combine 2 cups glutinous rice flour, 1 cup water, and a pinch of salt.
Mix until a soft dough forms.
It should feel like soft Play-Doh: smooth, easy to shape, and not too sticky.
If too sticky, add a little flour. If too dry, add a little water.
Step 3: Shape the palitaw
Scoop about 2 tablespoons of dough or use a 1-ounce cookie scoop.
Flatten between your palms or the back of a spoon to about ½ inch thick.
Repeat with the remaining dough.
Step 4: Boil
Bring a pot of water to a boil, then gently drop in the dough pieces.
Cook for 1-2 minutes, or until they float to the top.
Scoop them out and let the excess water drain off.
Step 5: Coat and serve
While still warm, coat each piece with grated coconut on both sides.
Place your palitaw on a serving plate, then spoon the sugar mixture over the top.
How to Store and Reheat
- To store: Keep leftover palitaw in an airtight container in the refrigerator for up to 2 days. They may last a little longer if made with dried coconut, since fresh grated coconut spoils faster.
- To freeze: Freeze without the sugar topping. Add the sugar mixture just before serving so it doesn't melt.
- To reheat: Warm in the microwave until soft and chewy, or reheat in a steamer.
Recipe FAQs
Palitaw is a Filipino rice cake made with glutinous rice flour and boiled until it floats.
It comes from litaw, meaning "to float," because the rice cakes float when cooked.
The dough may be too dry. Add a little water until soft and easy to shape.
More Filipino Rice Cakes
- Ube kalamay: Sticky rice cake with glutinous rice flour, coconut milk, and ube.
- Ube suman: Steamed ube rice cakes wrapped in banana leaves.
- Kutsinta: Chewy steamed rice cakes with lye water and annatto.
- Espasol: Toasted glutinous rice flour with coconut milk, shaped into logs or bars.
- Biko: Sticky rice cooked with coconut milk and brown sugar, topped with latik.
- Suman: Sticky rice with coconut milk, wrapped in banana leaves and steamed.
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📖 Recipe
Palitaw Recipe (Boiled Rice Cakes)
Equipment
- Small pan
- Medium pot
Ingredients
- 2 cups glutinous rice flour more as needed
- 1 cup water
- 2 cups grated coconut
- A pinch of salt
Toppings
- ⅓ cup peanuts coarsely ground
- ¼ cup sesame seeds toasted
- ⅓ cup sugar
Instructions
- Crush the peanuts. Toast the sesame seeds, then mix with the sugar.
- Combine the glutinous rice flour, water, and salt until a soft dough forms.
- Scoop the dough, then flatten with your palms or the back of a spoon.
- Drop into boiling water and cook until they float. Remove and drain.
- While still warm, coat with grated coconut. Top with the sugar mixture and serve.
Video
Notes
- Glutinous rice flour: Also called sweet rice flour or malagkit. It's naturally gluten-free and gives palitaw its chewy texture.
- Grated coconut: Fresh is best, but frozen or desiccated coconut works too. Coat the palitaw while still warm so it sticks.
- Sugar: I used coconut sugar, but you can use white sugar, brown sugar, or muscovado.
- To store: Refrigerate leftovers in an airtight container for up to 2 days.
- To freeze: Freeze without the sugar topping. Add it before serving.
- To reheat: Microwave or steam until soft and chewy.
Bim says
Miss having this dessert. Now I know how to make palitaw.