Palitaw is a small, flat, sweet rice cake eaten in the Philippines. Palitaw is made from malagkit or sticky rice washed, soaked, and then ground. Cooking palitaw is very easy just scoop the palitaw batter then dropped it into boiling water when it floats to the surface as flat dumplings it is an indication that it’s done.
To serve Palitaw, the flat dumplings are dipped in grated coconut, and presented with a separate dip made of white sugar and toasted sesame seeds.
From the image here under, you’ll notice that there are no sesame seeds as I failed to find it from the groceries here, but of course palitaw can be best served with toasted sesame seeds.
- 2 cups glutinous rice flour
- 1 cup water
- 1-1/2 cups grated coconut
- 1/2 cup sugar
- 2 tablespoons sesame seeds, toasted (if available)
- Knead the rice flour and water in a mixing bowl to make a smooth dough that holds together and separates cleanly from the bowl. With floured hands, pinch off about 1-1/2 tablespoons of the dough, roll into a ball and flatten into a patty, about 2 to 3 inches in diameter and about 1/4 inch thick. Set aside on a dry plate. Repeat with the rest of the dough.
- Place grated coconut in a bowl. Mix sugar and toasted sesame seeds in a separate bowl.
- Bring 2 quarts of water to a boil in a pot. Drop the dumplings into the pot and boil until they rise and float to the top, about 1 to 3 minutes. Scoop them out with a wire mesh skimmer and drain.
- Roll the dumplings in coconut and then sprinkle generously with sugar and toasted sesame seeds.
- Serve warm or at room temperature.