Homemade Palitaw Recipe

Make dough

In a large mixing bowl combine 2 cups glutinous rice flour, 2 tablespoons granulated sugar, and 1 teaspoon salt. Gradually add about 1 cup warm water, mixing with a wooden spoon or your hands until a soft, pliable, smooth dough forms. The dough should be moist but not sticky; if too dry add water 1 teaspoon at a time, if too sticky sprinkle a little more glutinous rice flour (up to 1-2 tbs).

Portion

Divide the dough into 16 equal portions (about 1.5 tablespoons each). Roll each portion between your palms into a smooth ball, then flatten gently into oval discs about 2-3 inches wide and about 1/4 inch thick.

Prepare boiling water

Bring 3 cups of water to a rolling boil in a wide saucepan. Keep the heat at a steady medium-high so it remains at a gentle boil.

Cook palitaw

Carefully drop the flattened dough pieces into the boiling water in batches (do not overcrowd — 6–8 pieces per batch depending on pan size). Stir gently so they do not stick to the bottom. When a palitaw floats to the surface (about 2–3 minutes), let it cook for another 30–45 seconds to ensure center is cooked, then scoop out with a slotted spoon into a colander to drain briefly.

Coat with sugar

While still warm, toss each drained palitaw in a shallow bowl containing 1 cup granulated sugar so the sugar sticks to the wet surface. Place coated pieces on a plate and set aside while you make the toppings.

Toast black sesame

In a small dry skillet over medium heat, toast 3 tablespoons black sesame seeds for 1–2 minutes, shaking the pan constantly until fragrant and slightly popping. Transfer to a small bowl to cool.

Prepare coconut-sesame topping

In the same skillet, melt 3 tablespoons unsalted butter over medium-low heat. Add 1 cup shredded or desiccated coconut and sauté gently for 2–3 minutes until the coconut is lightly toasted and aromatic. Stir in the toasted black sesame seeds, 3 tablespoons brown sugar, and a 1/4 teaspoon pinch of salt. Stir continuously for 30–45 seconds until the brown sugar melts and the mixture is evenly coated. Remove from heat and let cool slightly.

Assemble palitaw

Take the sugar-coated palitaw and press them lightly into the coconut-black sesame mixture so the topping adheres. Arrange on a serving platter. If you like extra butter flavor, drizzle about 1 tablespoon melted butter over the finished palitaw immediately before serving.

Serve palitaw warm or at room temperature. They are best fresh the same day: soft, sweet rice cakes coated with sugar and topped with nutty toasted coconut and black sesame with a buttery note.