Palitaw recipe is a flat sweet rice cake coated with a mixture of sugar, grated coconut, and roasted sesame seeds. Palitaw is a native Filipino snack that is pretty easy to make. When I was a child, my mom made this snack often. I waited patiently and anxiously to coat it with the sugar mixture. My mom wants me out of the kitchen while cooking it in boiling water so that was my participation.
As a child, we were required to take afternoon naps. When I woke up though, I was always crying due to headache. So I got away with not taking a nap but I stayed in the room until my brother falls asleep or else he'll be whining. Up to this day, I am the same way. I was always excited to help my mom around the kitchen but it quickly faded when I became a teenager. My dad insisted that I learn to cook but it never happened up until I came to the US. I was missing all the delicious food my mom cooks and my passion for cooking started.
Anyway, you can buy grated coconut at any Asian stores or better yet make your own grated coconut. Click the link How to Grate Fresh Coconut, if you want to learn how to do it. Place leftover shredded coconut in a zip lock or plastic bag and store it in the freezer. In fact, the grated coconut I used in this palitaw recipe was frozen. Another thing to prepare is the sesame seeds. Over medium heat, toast sesame seeds to a light brown color. Keep stirring, so it doesn’t burn.
Palitaw is one of my favorite Filipino kakanin (snack). It is chewy, light and not overly sweet or rich. In fact, it is quite addicting. I'm glad it is so easy to make.
How to Make Palitaw Recipe & Video
Let’s make this delicious snack. Watch my video and you'll see how easy to make palitaw. Make it today. Magluto na tayo. Enjoy!
- 1 cup glutinous rice flour
- 1/2 cup water
- 1/2 cup granulated white sugar
- 1 1/4 cup grated coconut meat mature coconut
- 2 1/2 tablespoons sesame seeds
- Combine glutinous rice flour and water in a bowl. Mix well until it forms a dough. Knead dough. Add a few drops of water if dough is dry, but if the dough is sticky sprinkle some glutinous rice flour.
- Dough consistency should be smooth and not sticky or wet.
- Divide dough into small pieces. Using your thumb or index finger, flatten each dough to tongue like shapes.
- Boil 3 to 4 cups of water in a pot. Drop dough one by one and don’t over crowd. Once dough is done, it will float on top of water.
- When it floats on top, it is done. Scoop it with a skimmer and drain water. Place it on a plate and set aside to cool.
- In a bowl, combine grated coconut, sugar and toasted sesame seeds. Blend well.
- Once dough has cooled down, coat both sides with coconut mixture. Press dough slightly to the mixture to stick. When both sides are coated with coconut mixture, place it on a serving plate.
- Serve palitaw warm or room temperature. If you have leftover coconut mixture, serve it on the side for people who likes extra coating. Enjoy!
- Be careful when dropping dough in boiling water. Place dough on a laddle spoon and slowly drop it in boiling water.
- Don't leave the formed dough exposed since it will dry out quickly. Boil water while making the dough..
- Frozen grated coconut can be used to coat dough as long as you will eat it right away.
- Make enough palitaw to consume for the day. Placing it in the fridge will harden palitaw.