Palitaw Recipe
Palitaw is a Filipino afternoon snack or ‘merienda’ that consist mainly of glutinous rice coated with grated coconut and sugar and sometimes roasted sesame seeds. This flattened sweet rice cake is very chewy and really filling but the best part is, it is really easy to make. 
This Palitaw recipe is as easy as it can get because I used glutinous rice flour that is readily available in Asian stores. Back in the days, I remember my Mama had to go to the wet market or ‘palengke’ to buy glutinous rice and have it grinded there as well. I am not sure if this is still done back home, will have to ask my Mama. Once the glutinous rice is grinded it would look like a white dough and all that is need to be done is form them into small balls and flatten them before dropping them in boiling water, but since I am using glutinous rice flour, I needed to add some water, or in this case I used coconut milk, to add a bit more flavor. 
I find Palitaw to be a funny thing. The word ‘palitaw’ means ‘to surface’ and it was named so because once the flattened glutinous rice dough surfaces to the top of the boiling water where it is cooked, it means it done. Once cooked they are rolled in a mixture of grated coconut and sugar, and if desired, sprinkled with roasted sesame seeds. If you’ve read my post on Pichi-pitchi, you’ll know that freshly grated coconut is next to impossible to find here in Germany and you will also learn about my secret: I use desiccated coconut and add some water (or in this case, again, a mixture of coconut milk and water) to it and it works perfectly! 
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Palitaw Recipe
INGREDIENTS
- 1 cup glutinous rice flour
- 1/2 cup water - or cup coconut milk
- 1 cup coconut - (grated)
- 1/4 cup sugar
- 1/8 cup sesame seeds - (roasted) - (optional)
INSTRUCTIONS
- In a bowl, combine glutinous rice flour and water and mix into a soft, pliable dough. If too soft or sticky add some more g. rice flour, a tablespoon at a time. If a piece of dough is cracking when flattened, then add a bit of water.
- Form small balls, each an inch in diameter. Then flatten the balls to a quarter-inch thickness by pressing them in between your palms.
- In a pot or deep pan over medium-high heat, bring about 5-inch deep of water into a rolling boil.
- Gently drop each flattened dough into the boiling water. Do not overcrowd the pot. When the pieces float to the surface, remove from water using a slotted spoon and drain well.
- When cool enough to handle, roll in a plate of mixed sugar and coconut and sprinkle with sesame seeds.
RECIPE NOTES
Love your cooking, always.
Keep up the your lovely cooking.
Have a great day.
Thanks Imee!
I’m following your website as my family and me are also living in Germany and we have the same access (or lack of) for ingredients. Me and my husband are always missing the foods from home so I always try to make some. I have used your desiccated coconut trick to replace the grated coconut and it worked out well. Thanks so much for sharing these tips. Now, I can also use this for puto, kutsinta, pichi-pichi, etc.
Hi Aireen, I know exactly how it feels to miss and crave for our home food! I am glad I am able to help in simple ways…????
Can I use rice flour insted of glutinous rice flour.
Hi Lyn lyn, it has to be glutinous rice flour because of its sticky consistency which a regular rice flour lacks.
The grated coconut, can i use frozen? All i can find here are frozen ones, do i need to squeeze out the liquid. Thanks
The problem with squeezing out the liquids is that you also get rid of the flavor. Try putting it on a strainer to remove excess liquids, stirring every few minutes and let it dry out just a bit. I prefer using desiccated coconut because, in my experience, the flavor is more intact than the frozen ones, but maybe the ones you get there are better than the ones I get here in Germany!?