Palitaw Recipe (Filipino Rice Cakes)
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5.0
3 reviews
Excellent
Palitaw Recipe (Filipino Rice Cakes)
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Meet mochi’s Filipino cousin - Palitaw. This chewy mochi is tossed in coconut & sprinkled with toasted sesame seeds and jusssst enough sugar so it’s not too sweet! This 15-minute no-bake dessert is practically foolproof since they float in boiling water like, “hey, I’m done!” Make life easier & more delicious at your next dinner party with this chewy coconut-y Filipino rice cake!
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Ingredients
- 1 cup glutinous rice flour or Mochiko
- ½ cup water
- 1 cup unsweetened shredded coconut
- ⅛ cup toasted sesame seeds
- ⅛ cup sugar white or dark brown sugar
- ⅛ teaspoon ube extract optional
Instructions
- Heat a small pan on medium heat. Add sesame seeds and toast for a few seconds or until golden and fragrant. Transfer into a small serving bowl then mix in the sugar. Set aside.
- On a large plate, pour on grated coconut. Set aside.
- In a large bowl, combine Mochiko, water, and ube extract (if using) until it comes together & forms a play-doh-like consistency that springs back when you poke it. The dough should not be excessively wet or so dry it’s cracking. If the dough is too dry and won’t combine into a dough, add a very small amount of water at a time until it combines. If it’s too wet and mushy, add a very small amount of Mochiko at a time.
- Dampen your hands and a tablespoon or melon baller with water to help prevent sticking. Scoop the dough, roll into balls, then flatten into disks.
- Bring a pot of water to a boil. Working in batches of about 4 pieces, carefully add the dough to the pot. Cook for 3 - 4 minutes, or until they float completely. Remove them using a slotted spoon to drip off excess water.
- Transfer them onto the grated coconut, gently press the coconut onto the palitaw, then transfer to a serving plate. Repeat for remaining palitaw. Serve with the sesame seed-sugar mixture on the side for guests to sprinkle before enjoying!
Notes
- Mochiko / Glutinous Rice Flour: Glutinous rice flour is what gives palitaw the mochi-like texture and cannot be substituted! Note this is different than regular rice flour. You can find it at Asian or Filipino markets & a common variety is Mochiko.
- Unsweetened Coconut: It's important to get the unsweetened variety so it won't be too sweet since sugar will be sprinkled on later. You can buy unsweetened coconut in various shredded sizes. My fave are medium or fine / desiccated coconut for a finer texture.
- Getting the Perfect Texture: The dough texture is crucial for chewy Palitaw. Aim for a putty-like texture that easily forms patties. If too dry, add a tiny amount of water at a time. If too wet, gradually add a small amount of Mochiko rice flour.
- Water for Easy Handling: The dough can be sticky, but a simple trick helps. Dip a melon baller or tablespoon in water before shaping the Palitaw. Wet your hands too when forming the patties. This makes them even while preventing a sticky mess later.
Nutrition Information
Show Details
Serving
1piece
Calories
121kcal
(6%)
Carbohydrates
15g
(5%)
Protein
2g
(4%)
Fat
7g
(11%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Sodium
4mg
(0%)
Potassium
71mg
(2%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
0.2IU
(0%)
Vitamin C
0.1mg
(0%)
Calcium
33mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 14pieces
Amount Per Serving
Calories 121 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 121kcal | 6% |
| Carbohydrates | 15g | 5% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 4mg | 0% |
| Potassium | 71mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 0.2IU | 0% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 33mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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