What is palitaw?
Palitaw is a simple, old-fashioned Filipino sweet made from glutinous rice flour shaped into thin flat patties, boiled, and then rolled in grated coconut and sugar. The name comes from the Tagalog word litaw, meaning to float or surface, because the patties are done exactly when they bob up to the top of the boiling water. Soft, chewy, and lightly sweet, palitaw is one of the most humble and nostalgic kakanin, the kind of merienda children help make in the kitchen. You will find more easy, family-friendly treats in our Kusina collection.
This palitaw recipe needs just a few budget-friendly ingredients and no oven at all. The dough comes together in minutes, the cooking is as easy as watching the patties float, and the coconut-sugar coating with toasted sesame seeds makes every bite irresistible. It is a wonderful first recipe for anyone learning to make Filipino sweets.
What ingredients do you need for palitaw?
Palitaw needs just five humble ingredients. The dough is only flour and water, with a sweet coconut-sugar coating.
- 2 cups glutinous rice flour
- 3/4 cup water (approximately, added gradually)
- 1 cup grated coconut (fresh or desiccated)
- 1/2 cup sugar
- 3 tablespoons toasted sesame seeds
How do you make palitaw?
This is one of the easiest kakanin to make. Watch for the patties to float, which is your signal that they are perfectly cooked.
- In a bowl, combine the glutinous rice flour with water a little at a time, mixing until a soft, smooth dough forms that holds together.
- Pinch off small portions and roll into balls, then flatten each between your palms into thin oval patties.
- Bring a pot of water to a boil and drop the patties in a few at a time.
- Cook until the patties float to the surface, about 2 to 3 minutes, which means they are done.
- Scoop out the floating patties with a slotted spoon and drain briefly.
- While still moist, roll each patty in grated coconut to coat.
- Arrange on a plate and sprinkle generously with a mixture of sugar and toasted sesame seeds before serving.
What is the difference between palitaw and other rice cakes?
Palitaw is one of the simplest members of the Filipino kakanin family, and its charm lies in that simplicity. Traditionally it was made by soaking glutinous rice overnight and grinding it into a wet masa, but most home cooks today use ready-made glutinous rice flour mixed with water, which is far quicker and just as good. Unlike biko or suman, which are rich with coconut milk and sugar cooked into the rice itself, palitaw is plain rice dough that gets all its sweetness from the coconut and sugar coating added afterward. It is often compared to mochi because of its soft, chewy bite, though palitaw is boiled rather than steamed or pounded. The flat oval shape and the way the patties float when done are unique to palitaw, making it instantly recognizable on any merienda table.
What are common variations of palitaw?
Though the basic palitaw is humble, there are several fun variations. A popular one is palitaw na may palaman, where each patty is stuffed with sweetened grated coconut before boiling, giving a delightful surprise filling in the center. Cooks also love to add color and flavor to the dough using ube for a purple, earthy-sweet version or pandan for a fragrant green one. Some families skip the sesame seeds and use only coconut and sugar, while others toast extra sesame for a nuttier finish. You can also play with the coating, using finely grated fresh coconut for a moist, traditional result or desiccated coconut for convenience. For special occasions, palitaw might be arranged prettily and dusted generously, turning a everyday snack into a festive treat that still costs very little to make.
What mistakes should you avoid when making palitaw?
The first mistake to watch for is a dough that is too wet or too dry. Add the water gradually, since the exact amount varies, and stop when the dough is soft, smooth, and holds together without being sticky. Rolling the patties too thick is another common error, as they will take longer to cook and turn out gummy in the center; keep them thin and even. Do not overcrowd the boiling pot, or the patties will stick to one another, and remember that they are done the moment they float to the surface. Coating cold patties is a mistake too, because the grated coconut clings best while the patties are still warm and moist. Finally, mix the sugar and sesame coating only just before serving, since sugar added too early draws out moisture and turns the coating sticky and syrupy.
How do you toast sesame seeds for palitaw?
Toasted sesame seeds are a small detail that makes a big difference in palitaw, adding a warm, nutty aroma that plain seeds simply cannot match. Toasting them is quick and easy. Place the sesame seeds in a dry pan over medium-low heat, with no oil needed, and let them warm gradually. Stir or shake the pan frequently so they toast evenly, and after two to three minutes you will notice them turning a light golden color and releasing a lovely fragrance. Sesame seeds can go from perfectly toasted to burnt in seconds, so keep a close eye on them and remove them from the heat as soon as they are golden. Let them cool before mixing with the sugar for your coating. You can toast a larger batch and store the extra in an airtight jar, ready to sprinkle over palitaw, biko, or other Filipino sweets whenever you make them.
Can children help make palitaw?
Palitaw is one of the most child-friendly recipes in the Filipino kitchen, which is part of why it holds such warm, nostalgic memories for so many families. The dough is soft and easy to handle, much like modeling clay, so children delight in pinching off pieces, rolling them into balls, and flattening them into little ovals between their palms. Rolling the cooked patties in grated coconut and sprinkling on the sugar and sesame coating are also fun, hands-on tasks perfect for small helpers. For safety, an adult should handle the pot of boiling water and scoop out the patties as they float, but there is plenty for everyone to do. Making palitaw together turns a simple, inexpensive snack into a cherished family activity, passing down a bit of Filipino food heritage from one generation to the next, one soft and chewy patty at a time.
What does palitaw taste like?
Palitaw is gentle and comforting, a sweet that wins people over with its simplicity rather than any bold flavor. The rice patty itself is soft, chewy, and pleasantly bland, much like mochi, which lets the coating shine. Rolled in freshly grated coconut, each patty takes on a mild, milky sweetness and a lovely moist texture, while the sprinkling of sugar adds just the right amount of sweetness without being cloying. The toasted sesame seeds are the finishing touch, lending a warm, nutty aroma and a subtle crunch that contrasts with the chewy patty beneath. There is nothing heavy or overpowering about palitaw; it is light, slightly sweet, and satisfyingly chewy, the kind of humble treat you can eat several of in one sitting. That understated, homey quality is exactly why palitaw remains such a nostalgic and well-loved merienda in Filipino households.
What are the best tips for making palitaw?
Add the water to the glutinous rice flour gradually, because the exact amount can vary and you want a dough that is soft and pliable but not sticky or wet. Roll the patties thin and even so they cook through quickly and have the best chewy texture. The clearest sign they are cooked is when they float to the surface, so do not overcrowd the pot or they will stick together. Coat the patties in grated coconut while they are still warm and moist so it clings well, and always toast your sesame seeds for a deeper, nuttier flavor. If you enjoy making coconut-based sweets, our easy ube halaya recipe is another fun one to try. Mix the sugar and sesame seeds just before serving so the sugar stays dry.
What do you serve with palitaw?
Palitaw is typically served on its own as a merienda, often with a hot drink like kape or tsokolate in the afternoon. It is light enough to enjoy after a meal but satisfying enough to stand alone as a snack. Because it is soft and coconutty, it goes nicely on a dessert platter with other kakanin and milky sweets, and a creamy, chilled treat like our maja blanca recipe makes a lovely pairing for contrast. For special occasions, you can dress up palitaw with extra toasted sesame and a little more coconut.
How do you store palitaw?
Palitaw is best enjoyed fresh on the day it is made, while the patties are still soft and the coconut coating is fresh. If you need to keep it, store it in an airtight container at room temperature for up to a day, or in the refrigerator for up to three days. Chilled palitaw firms up, so steam or microwave the patties briefly to soften them before serving. It is best to add the sugar and sesame coating only when you are ready to eat, since the sugar draws out moisture and can turn the coating syrupy over time. Uncooked dough can be kept covered in the fridge for a day.
Frequently asked questions
Why is it called palitaw?
The name comes from the Tagalog word litaw, which means to float or surface. The patties are cooked exactly when they float to the top of the boiling water, which is how you know they are done.
What flour is used for palitaw?
Palitaw uses glutinous rice flour, also sold as sweet rice flour. Some traditional versions soak and grind whole glutinous rice, but the flour is a quick and reliable shortcut.
How do I know when palitaw is cooked?
The patties are done when they float to the surface of the boiling water, which usually takes about 2 to 3 minutes. Scoop them out as soon as they rise.
Can I make palitaw ahead of time?
Palitaw is best fresh, but you can keep cooked patties for a day at room temperature or a few days chilled. Soften them by steaming or microwaving, and add the sugar and sesame coating just before serving.
Can I use desiccated coconut instead of fresh?
Yes. Fresh grated coconut is traditional and moister, but desiccated coconut works well too. If using desiccated, you can rehydrate it slightly with a little warm water for a softer coating.