Palitaw Recipe

Sticky rice covered in sweet coconut and sesame seeds


Watch How To Make It:

Kakanin is a variety of rice-based Filipino sweets, and I think palitaw is the easiest kakanin you could possibly make.

Palitaw means “to rise” or “to float”, because you’ll know the palitaw is cooked when you see it float in the boiling water!

You can dress up your palitaw any way you want, but I like to enjoy it with sugar, coconut shreds, and a sprinkle of sesame seeds.

Recently I’ve been obsessed with kinako powder (roasted soybean) and maple syrup on my palitaw…which is totally not how we eat in the Philippines, but it’s YOUR palitaw, so it’s YOUR rules!

Eat it with Nutella for all I care!

• 1 cup glutinous rice flour (aka sweet rice flour or mochiko flour)
• pinch of salt
• 1/2 cup coconut milk or water
• 1/8 tsp ube extract (optional)

• 1/4 cup granulated sugar
• 2 tbsp sesame seeds
• 1/2 cup freshly grated coconut or coconut flakes

1. In a large bowl, combine the glutinous rice flour, salt, coconut milk/water, and ube extract.
2. Mix it all together using a fork at first (to avoid staining your hands), then use your hands to combine the flour into one ball. The ball shouldn’t be too dry nor too sticky.
3. Grab about 1-2 tbsp chunk of the dough, roll it into a ball, and flatten it with your hands.
4. Bring a saucepan of water to a boil, then plop the flattened dough into the water. Once the dough floats (this only takes about a minute), scoop it out with a slotted spoon and place it on a plate.
5. Create your dry dip mixture by mixing the sugar, sesame seeds, and coconut flakes. Cover the palitaw in this mixture on both sides, and enjoy!

Special Notes:
You can use other types of extract for your palitaw, like pandan, jackfruit, vanilla, and more!

Post on social media and tag @jeanelleats! I get so happy when I see people making these recipes at home!