Thursday, April 5, 2012

Palitaw (Sticky Rice Dumplings with Coconut and Toasted Sesame Seeds)

It's the holy week and normally Filipino families gathered together and celebrate traditional filipino activities and that includes - Eating native delicacies. So today I decided to make my very first Palitaw.

We Filipinos call this sweet flat rice cake Palitaw. A very popular snack or dessert in the Philippines. This delicious kakanin is made simply with mixing rice flour and water and formed into a dough. The flattened dough are cooked in boiling water until they float and such is the name "litaw" means to float or to surface" the palitaw name was derive from.

For my palitaw I use coconut flakes instead of the usual grated coconut to add crunch to the bite and way lots of sesame seeds! Pair with a mug of hot coffee and laughter with the family. 

I didn't thought making this delicious afternoon snack is so easy as 1 2 3... Literally, you'll only need three main ingredients - rice flour, coconut and sesame seeds. How hard is that?

ingredients  ( adapted from Jun-blog recipe )

2    cups glutinous rice flour
1    cup  water
1    cup  tender fresh coconut flakes or grated coconut
1/2 cup white sugar
2     tablespoons sesame seeds, toasted


  • Knead the rice flour and water in a mixing bowl to make a smooth dough.
  • With floured hands, scooped about 2 tablespoons of the dough and mold it into ball shape.
  • Bring 2 quarts of water to a boil in a pot and put in the flattened dough. Do not over crowd the pot.
  • When the flattened dough starts to rise from the surface scoop them out with a skimmer and drain.
  • Roll the dumplings in coconut and then sprinkle generously with sugar and toasted sesame seeds.
  • Serve. Share and enjoy!

How to toast sesame seeds. Place sesame seeds on a small pan or skillet that is dry and oil-free. Shake the pan so seeds evenly spread to a thin layer. Toast the seeds over medium heat, shaking the pan or stirring the seeds with a wooden spoon often. Toast until seeds are fragrant and they turn light caramel in color, about a few minutes. Immediately place the toasted seeds to a plate and let them cool. Do not leave them in the hot skillet where they will burn.

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