Palitaw made with glutinous rice flour, grated coconut, sesame seeds, and sugar. Soft, chewy, and gluten-free, this Filipino delicacy is delicious as snack or dessert.
For day 7 of our holiday recipe series and as follow up to the sweet and sour meatballs yesterday is a classic Filipino delicacy, Palitaw. If you’re looking for a quick and easy snack or dessert to complete your holiday feast, this rice cake is a must on your menu!
With perfectly soft and chewy rice patty coated with grated coconut, toasted sesame seeds, and sugar, it’s sure to be the hit of the party!
What is Palitaw
Traditional Palitaw is made from glutinous rice grains which are soaked in water overnight and then processed into a soft dough via grinding. The dough is formed into thin patties, cooked in boiling water, and then coated with grated coconut, toasted sesame seeds, and sugar.
As their name which is from the Filipino root word “litaw” or “to surface” suggests, the patties will float or rise to the surface of the water when done.
Due to the availability of commercial sweet rice flour, making these mochi cakes can’t get any easier than mixing the flour with water! It is important, however, to note that a good palitaw is all about the texture.
Please check out my tips below on how to make them perfectly soft and chewy!
Tips on How to Make the Best Palitaw