Palitaw: A Sweet Taste of Home

The scent of freshly grated coconut always transports me back to my childhood summers in my Lola’s (grandmother’s) kitchen. She would always be busy, preparing some family favorite, and her hands were never idle. One of my fondest memories is watching her make palitaw. The way she effortlessly flattened the dough, the gentle simmer of the boiling water, and the sweet aroma of coconut and sugar—it was pure magic. Those simple, chewy rice cakes, coated in sweet coconut, were more than just a snack; they were a symbol of her love and a taste of home.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Servings: 6
• Yields: About 2 dozen pieces
• Dietary Type: Gluten-Free

Ingredients

• 2 cups sweet rice flour (also known as glutinous rice flour)
• 1 cup water
• 1 cup grated coconut, fresh or desiccated (unsweetened)
• 1 cup sugar, granulated
• ½ cup water

Equipment Needed

• Large pot
• Slotted spoon or skimmer
• Shallow bowl
• Mixing bowls

Instructions

1. In a mixing bowl, combine the sweet rice flour and ½ cup of water. Mix well until a smooth, pliable dough forms. If the dough is too dry, add a little more water, a teaspoon at a time, until it comes together.
2. Take a small amount of dough (about a tablespoon) and roll it into a ball. Gently flatten the ball with your fingers to form an oval shape, about 1/4 inch thick. Repeat with the remaining dough.
3. Bring 1 ½ quarts of water to a boil in a large pot.
4. Carefully drop the palitaw ovals into the boiling water, working in batches of 2 at a time to prevent overcrowding.
5. As the palitaw cook, they will float to the surface. Once they float, use a slotted spoon or skimmer to remove them from the boiling water. This usually takes about 1-2 minutes after they float.
6. Immediately transfer the cooked palitaw to a bowl of cold water. This stops the cooking process and gives them a chewier texture.
7. In a separate shallow bowl, mix together the grated coconut and sugar.
8. Drain the palitaw from the cold water. Gently pat them dry with a paper towel to remove excess water.
9. Roll each palitaw in the coconut-sugar mixture, ensuring they are fully coated.
10. Serve immediately and enjoy the delightful taste of this classic Filipino treat.

Expert Tips & Tricks

• Dough Consistency: The key to perfect palitaw is the dough consistency. If the dough is too dry, it will crack when flattened. If it’s too wet, it will be sticky and difficult to handle. Add water gradually until the dough is smooth and pliable.
• Don’t Overcrowd the Pot: Cooking the palitaw in small batches prevents them from sticking together and ensures they cook evenly.
• Cold Water Bath: Don’t skip the cold water bath! It is crucial for achieving the signature chewy texture of palitaw.
• Sweetness Level: Adjust the amount of sugar to your preference. Some people prefer a sweeter coating, while others prefer a more subtle sweetness.
• Coconut Freshness: Freshly grated coconut adds a richer flavor and aroma to the palitaw. If fresh coconut isn’t available, unsweetened desiccated coconut is a good substitute. Make sure to hydrate the desiccated coconut slightly by sprinkling a little water and letting it sit for a few minutes before mixing with the sugar.

Serving & Storage Suggestions

Palitaw is best served fresh, while the coconut coating is still moist and the rice cakes are warm and chewy. To serve, arrange the palitaw attractively on a plate.

If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. The texture may change slightly, becoming a little firmer, but they will still be delicious. You can gently reheat them in a microwave for a few seconds, but be careful not to overheat them, as they can become rubbery.

Palitaw is not typically frozen, as freezing can affect the texture of the rice cakes.

Nutritional Information

(Estimated per serving – 2 pieces)

Nutrient	Amount per Serving	% Daily Value
Calories	150 kcal	8%
Total Fat	4g	6%
Saturated Fat	3g	15%
Cholesterol	0mg	0%
Sodium	5mg	0%
Total Carbohydrate	28g	10%
Dietary Fiber	1g	4%
Sugars	15g
Protein	1g	2%

Variations & Substitutions

• Ube Palitaw: Add a teaspoon of ube extract and a drop of purple food coloring to the dough for a vibrant purple palitaw with a delightful ube (purple yam) flavor.
• Pandan Palitaw: Infuse the boiling water with pandan leaves for a fragrant and subtly flavored palitaw.
• Sesame Seeds: Add a sprinkle of toasted sesame seeds to the coconut-sugar mixture for added flavor and texture.
• Langka (Jackfruit): Add small pieces of ripe jackfruit to the coconut-sugar mixture for a tropical twist.
• Different Sugars: Experiment with different types of sugar, such as brown sugar or coconut sugar, for a richer flavor.
• Vegan Palitaw: This recipe is naturally vegan! Just ensure your sugar is processed without bone char (some white sugar is).

FAQs (Frequently Asked Questions)

Q: Why are my palitaw cracking when I flatten them?
A: This usually means the dough is too dry. Add a little more water, a teaspoon at a time, until the dough is smooth and pliable.

Q: Why are my palitaw sticking together in the boiling water?
A: Avoid overcrowding the pot. Cook the palitaw in small batches to prevent them from sticking together.

Q: Can I use pre-shredded coconut instead of freshly grated coconut?
A: Yes, you can use unsweetened desiccated coconut. Just hydrate it slightly by sprinkling a little water and letting it sit for a few minutes before mixing with the sugar.

Q: My palitaw are too soft. How can I make them chewier?
A: Make sure you transfer the cooked palitaw to a bowl of cold water immediately after removing them from the boiling water. This stops the cooking process and gives them a chewier texture.

Q: Can I make the dough ahead of time?
A: Yes, you can make the dough ahead of time and store it in the refrigerator for up to 24 hours. Just wrap it tightly in plastic wrap to prevent it from drying out. Let it come to room temperature before using.

Final Thoughts

I hope this recipe inspires you to create your own sweet memories with palitaw. It’s a simple yet satisfying treat that’s perfect for sharing with family and friends. Don’t be afraid to experiment with different variations and find your own favorite flavor combinations. And please, share your creations and feedback – I’d love to hear about your palitaw adventures! Perhaps serve alongside some refreshing pandan iced tea or a strong cup of Filipino coffee. Kain na! (Let’s eat!)