Palitaw is a term used to call a sweet flat rice cake that is eaten in the Philippines as a snack or dessert. Originally, grounded or pounded sticky rice is used to make this rice cake (called kakanin in the local language) – however, the practice of using packaged rice flour became common because it is more efficient.
This is made by simply mixing rice flour and water until a dough is formed. The dough is divided into small pieces then manually molded into a ball-shape figure and flattened. The flattened dough are cooked in boiling water until they float – this is the reason why it was called as such. The name was derived from the Filipino word “litaw”, which means “to float or to surface”.
I should have made this yesterday but I ran out of glutinous rice flour; I needed to go back to the Asian store this morning to replenish my stock. Glutinous rice flour is still best compared to ordinary rice flour for this recipe.
On another note, you might notice a change in the language on the video. I’ve been receiving a lot of emails from our non-Filipino speaking friends requesting to use English as the main language. I thought of giving it a try to see if it will work.
Let me know your thoughts.
- Serves: 4
- Serving size: 4
- 2 cups glutinous rice flour
- ½ cup granulated sugar
- 1 cup water
- ½ cup sesame seeds, roasted
- 1 cup grated coconut
- Combine glutinous rice flour with water and mix until a dough is formed.
- Scoop about 2 tablespoons of dough then mold it into a ball-shaped figure.
- Flatten the ball-shaped dough using the palm of your hands.
- Boil water in a cooking pot then put-in the flattened dough.
- When the flattened dough starts to float, remove them from the pot and set it aside allowing water to drip.
- Combine sugar and roasted sesame seeds then mix well.
- Roll the rice cake in grated coconut then in the sugar-sesame seed mixture.
- Arrange in a serving plate then serve. Share and enjoy!
Watch the cooking video