Palitaw is a sweet made from glutinous rice flour, grated coconut, sesame seeds, and sugar.
Soft, chewy, and gluten-free, a Filipino sweet suitable as a snack or dessert.
The traditional recipe is made with glutinous rice grains soaked in water overnight and then turned into a soft dough by grinding, but glutinous rice flour can also be used.
From the dough, thin patties are made, cooked in boiling water, and then covered with grated coconut, toasted sesame seeds, and sugar.
Its name comes from the Filipino root “litaw” which means “to surface,” as once cooked the patties float to the surface.
In other parts of the country, palitaw is also called “dila dila” due to the patty shape which resembles a “tongue.”
Other sweets on the blog made with glutinous rice flour:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 6 pieces
- Cooking methods: Boiling
- Cuisine: Filipino
- Seasonality: All seasons
Ingredients
- 3/4 cup glutinous rice flour
- 1/4 cup water
- 1 cup grated coconut
- 1 tbsp sugar
- 2 tbsp sesame seeds (toasted)
Steps
If you do not use glutinous rice flour: wash and soak the rice overnight, then grind it.
Mix the rice flour with water.
Create flattened oval or round patties.
Boil them in plenty of hot water, and when they float to the surface, remove them with a slotted spoon.
Let them cool.
Roll the patties in the coconut, sesame, and sugar mix.
