Palitaw Recipe

Palitaw is a Filipino snack a flat sweet rice cake coated with a mixture of sugar, grated coconut, and toasted sesame seeds. Palitaw is pretty easy to make.

Course Dessert, Snack

Cuisine Filipino

Prep Time 20

Cook Time 15

Total Time 35

Servings

Calories 90kcal

Ingredients

1 cup glutinous rice flour
½ cup water
½ cup granulated white sugar
1 ¼ cup grated coconut meat mature coconut
2 ½ tablespoons sesame seeds

US Customary - Metric

Instructions

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!

Notes

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.

Nutrition