Palitaw Recipe (Boiled Rice Cakes)
Soft and chewy boiled rice cakes coated with grated coconut, sugar, and sesame seeds or crushed peanuts.
Servings 12 cakes
Calories 265kcal
Cost $4-$5
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.
Nutrition
Calories: 265kcal | Carbohydrates: 32g | Protein: 4g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 21mg | Potassium: 150mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3IU | Vitamin C: 0.4mg | Calcium: 18mg | Iron: 1mg