Soft and sticky mini rice cakes in sweet coconut cream sauce plus jackfruit, sago, and coconut curds, this palitaw sa latik is a symphony of texture and flavors that is simply irresistible!
Kakanin is a Filipino term that refers to a diverse array of traditional rice-based delicacies. These delightful treats are often prepared during special occasions, holidays, or simply as breakfast or afternoon snacks. Some of popular kakanin are puto, kutsinta, biko, and the traditional palitaw.
This palitaw sa latik recipe is a delicious and upgraded take on the traditional palitaw. It is a treat that you should not miss!
What is Palitaw sa Latik?
Palitaw is a Filipino dessert or snack made from glutinous rice flour and water shaped into small, flat rounds or ovals and then boiled in water and cooked until they float. The word palitaw comes from the Tagalog word "litaw," which means "to surface or be visible," as the rice cakes will float on the surface of boiling water when cooked.
This recipe, palitaw sa latik, makes use of two kinds of latik, making it extra special! First is the luscious latik sauce made from coconut cream and brown sugar. Second, we have the coconut curd-style latik, made by reducing coconut cream until it forms curds and letting it get toasted to golden brown in its oil.
The combination of the chewy rice cake, rich latik sauce, and fried coconut curds, with the addition of langka (jackfruit) and sago, creates a delightful harmony of vibrant flavors and textures that is exquisitely delicious!
- Glutinous Rice Flour - also known as sticky rice flour or sweet rice flour.
- Coconut Cream - also referred to as kakang gata. I used the canned variety as it is more convenient, you may use freshly squeezed coconut cream if available. You may also use coconut milk as a substitute.
- Brown Sugar - to sweeten the sauce and give it that rich caramel flavor and golden color.
- Jackfruit - if using bottled jackfruit, make sure to drain and wash it in running water to rid of the thick (sometimes, overly sweet) syrup.
- Sago - adds a slightly chewy texture to the dish. You can buy this already cooked in the market in the Philippines but you can also buy the uncooked sago and cook it following the package instructions.
Tips in cooking Palitaw sa Latik
- Make sure the dough for the palitaw is not too sticky or too dry. The dough should be easy to handle and shape into small rounds without sticking to your hands.
- Wet your hand in between shaping to prevent the dough from sticking.
- For even palitaw sizes, you may use a small scoop to portion the palitaw dough.
- Make sure that the water is at a rolling boil before adding the palitaw. If the water is not hot enough, the dough may stick together as it cooks.
- Boil the palitaw in small batches so they have enough room to cook evenly and float to the surface.
- Once the palitaw floats to the surface, use a slotted spoon to drain and remove them from the water.
Storing and Reheating Notes
- Allow palitaw sa latik to completely cool before storing. Place in an airtight container and keep in the refrigerator for up to 3 days.
- You may reheat this dish in a microwave or on a stovetop over low heat.
Similar recipes using glutinous rice
Palitaw sa Latik Recipe
- 1 can coconut creamMake latik using the 1 can coconut cream. Separate the oil and curds and set aside.
- 1 ½ cups glutinous rice flour, ¾ cup waterPlace the glutinous rice flour in a large bowl and add water. Mix and knead with hand several times inside the bowl to make a dough. It should be firm but not be crumbly and should be easy to form but not too soft/wet or it will not float when cooked. Add more water or glutinous rice flour if needed to achieve the correct consistency.
- Fill a big pot or deep pan/wok with water and bring to a boil.
- Divide the dough into 12-16 pieces balls and flatten it a bit by making an indent in the middle using your thumb.
- Brush a plate of tray with some of the coconut oil and set aside.
- Add a batch of the dough to the boiling water and cook for some minutes until they float to the surface. Take them out one by one using a slotted spoon and place them on the greased plate or tray on a single layer so they will not stick together. Do the same to the rest.
- 1 can coconut cream, ½ cup brown sugar, 1 cup jackfruitIn a deep pan or wok, add coconut cream and sugar then turn heat on to medium-low and stir to dissolve. Once sugar is dissolved add langka and bring to a simmer.
- Once it starts to simmer, add the cooked palitaw and cook for 5 minutes or until the sauce starts to thicken.
- 1 cup cooked sagoAdd the cooked sago, if using, and the coconut curds or latik and simmer for another minute or two.
- Transfer to a serving dish. Enjoy!