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This is the ultimate easiest kakanin (Filipino rice-based desserts) I’ve ever made. I used to make this even before I learned to cook actual meals. This quick and easy palitaw recipe is a great starting point for easy kakanin desserts. I include directions for making my favorite topping: sweet sesame seeds.
What is Palitaw?
Palitaw is a simple street food snack from the Philippines. The name itself comes from the Filipino word ‘litaw‘ which means ‘to float.’ This hints at the cooking method where the little cakes are tossed into boiling water until they float to the top.
It is soft and chewy and could be compared to Japanese mochi. The basic version of palitaw does not include sugar in the rice cake itself but there are unlimited toppings you can use to sweeten it up.
Ingredients for Palitaw
The base for palitaw is just glutinous rice flour and water. These are combined to for a sort of dough. Glutinous rice flour is a very important distinction and should not be substituted with regular rice flour. Glutinous rice flour does not contain any gluten but instead describes the extra soft texture it imparts. However, Mochiko is an acceptable a substitute.
The dessert is topped with a sweet topping that could range from syrup to sesame seeds and peanuts. The toppings I included in this super easy recipe are the ones I like the most.
Tips for Perfect Palitaw
The most important tip to make the perfect palitaw is to get the right consistency of dough. Each brand of glutinous rice flour varies so be sure to adjust to get a final dough that is neither too dry nor too sticky. Refer to the photos below for an idea of how it should look.
Also try your best to shape each cake the same size and thickness. This will ensure cooking is consistent.
How to Make Palitaw (Step by Step)
For full list of ingredients and detailed steps, check out the bottom of this page.
Palitaw is one of the easiest desserts you can make from scratch. Simply mix the glutinous rice flour with salt and water. Shape it up and boil until they float. Then coat with your favorite topping.
Mix together the glutinous rice flour, salt and water. These photos show the beginning and middle.
This is what your dough should look like when you’re done mixing. You can add water if yours is too dry or add glutinous rice flour if too wet. Keep in mind each brand of glutinous rice flour is slightly different.
Portion and shape your palitaw into small discs. You can see the texture well in the middle photo where I’m tearing off a bit to form.
Drop the palitaw into boiling water and remove once they float to the surface.
Dredge in sugar and sesame seeds.
Serve and enjoy!
Variations of Palitaw
The traditional flavor that I grew up with is plain palitaw topped with a mixture of sugar and sesamed seeds. As I’ve gotten older, I’ve cooked palitaw the same way but changed up the toppings to keep it exciting for myself.
I’ve mixed ube or pandan extract into the dough to create purple and green palitaw with a hint of those flavors. I’ve also eaten it with peanut butter and crushed peanuts for a contrast in texture. Of course, I can’t leave out coating them in grated or shredded coconut.
Similarly, I LOVE kinako (Japanese roasted soybean powder) with kuromitsu syrup. This is essentially how Japanese love their mochi.
Other ideas I’ve had include biscoff (speculoos) spread, nutella, black sesame past and sweet coconut milk.
FAQs
The word ‘palitaw‘ comes from the Filipino word ‘litaw,’ meaning ‘to float.’ These sticky rice cakes are called palitaw because they rise to the surface of boiling water when fully cooked.
Palitaw is made with glutinous rice flour (sometimes called sweet rice flour). This gives it its soft, chewy texture. Regular rice flour will not work.
Yes. While fresh grated coconut is traditional, you can roll palitaw in roasted sesame seeds, crushed peanuts, or even drizzle with chocolate for a twist.
Yes, palitaw is naturally gluten-free since it is made from glutinous rice flour, which, unlike the name implies, contains no gluten. It is just a way to describe the texture.
Both are chewy rice cakes, but palitaw is a Filipino dessert made by boiling dough discs until they float, then coating them in sugar and a variety of toppings. Mochi is usually steamed or pounded and often filled with sweet or savory fillings.
Recipe
Last updated October 2025
Palitaw
Ingredients
Method
- In a medium bowl, dump the glutinous rice flour and add salt and water. Mix until the mixture is uniform throughout. Each brand of glutinous rice flour is different so keep in mind you may need to adjust the water. Refer to photos for the right consistency.
- In a medium pot, boil enough water for your palitaw to sink then float.
- Shape your palitaw in whatever shape you wish. I like flattened discs.
- Drop each into the pot boiling water making sure to stir just so they don't stick to the bottom.
- Once a palitaw floats, remove from the water and set aside.
- On a small plate, pour the sugar and sesame seeds and spread them out with a rough mix. Then dredge the still hot palitaw through it to complete the "topping"
- Serve and enjoy!
Other Recipes You’ll Love
This is just one of many desserts that are considered kakanin. I have recipes for others such as a family favorite kutsinta.
Another famous kakanin is a fluffy, moist rice cake topped with yellow cheese called puto.
However, my absolute FAVORITE kakanin is biko, a caramelized rice dessert served on banana leaves.
If you’re looking for something outside of rice-based desserts but still Filipino inspired, look no further than ube crinkle cookies or pandan crinkle cookies.