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Palitaw

Flattened glutinous rice cakes boiled until they float, then coated in grated coconut, sugar, and toasted sesame while still warm. One of the fastest kakanin to make — no baking, no steaming, just a quick boil.

30 minTotal time
16 piecesServings
EasyDifficulty
Naturally gluten-free, no-bakeDietary note
MeriendaGood for

Palitaw takes its name from "litaw," to surface — a literal description of how you know it's done, since the raw dough sinks and only rises to the top of the boiling water once fully cooked. It's one of the simplest kakanin to make at home, needing nothing more than glutinous rice flour, water, and a coconut-sugar-sesame coating.

What makes palitaw different

Most kakanin on this site involve steaming or baking, but palitaw is boiled — closer in method to a dumpling than a cake. The coating happens entirely after cooking, while the discs are still warm and slightly tacky, which is what lets the coconut and sugar actually stick rather than sliding off.

Ingredients makes 16 pieces

  • 2 cups glutinous rice flour
  • 3/4 cup water, plus more as needed
  • 1 cup grated fresh or dried coconut
  • 1/2 cup sugar
  • 3 tbsp toasted sesame seeds

Fresh grated coconut gives the best texture, but sweetened or unsweetened dried coconut both work in a pinch — just adjust the added sugar to taste.

Instructions

  1. Make the dough. Knead glutinous rice flour and water into a smooth, soft dough, adding water gradually as needed until it holds together without cracking.
  2. Shape. Pinch off small portions and flatten each into a thin oval disc between your palms.
  3. Boil. Drop the discs into a pot of boiling water and cook until they float to the surface, a couple of minutes.
  4. Drain. Remove with a slotted spoon and drain briefly.
  5. Coat. While still warm, coat each piece in grated coconut, then sprinkle with sugar and toasted sesame seeds before serving.
Kitchen tip: Keep the shaped discs covered with a damp towel while you work through the batch — exposed dough dries out and cracks at the edges before it even hits the water.

Tips & variations

  • Ube palitaw: kneading a little ube extract or ube halaya into the dough gives a purple-tinted version.
  • Pandan palitaw: a splash of pandan extract in the dough adds color and a light, fragrant note.
  • Extra sugar coating: for a sweeter version, toss the coconut-coated pieces in more sugar than called for — palitaw is traditionally only lightly sweet.
Glossary Kakanin

Frequently asked questions

Why do the rice cakes need to be flattened thin?

Thin discs cook through quickly and evenly in boiling water. A thicker piece risks staying gummy and undercooked in the center by the time the outside is done.

How do I know when palitaw is done cooking?

It floats. Glutinous rice dough sinks when raw and rises to the surface once fully cooked through, which is where the name "palitaw" (to float or surface) comes from.

Can I make palitaw ahead of time?

Palitaw is best eaten shortly after cooking, while still soft and warm. It firms up and turns chewy in an unpleasant way once fully cooled, so coat and serve it soon after boiling.

Pairs well with

Fellow glutinous rice kakanin

Suman

Glutinous rice cooked in coconut milk, wrapped in banana leaves, and steamed.
Kakanin table pairing

Puto

Soft, fluffy steamed rice cakes, the classic side to pancit.
Colorful mix-in option

Ube Halaya

Purple yam cooked slow with coconut and condensed milk into a jam.