The Ultimate Guide How to Make Palitaw or Rice Paste Rolled in Sesame Seeds

Palitaw is a traditional Filipino delicacy made from glutinous rice, known for its soft, chewy texture and sweet, coconut-infused flavor. The name "palitaw" comes from the Tagalog word "litaw," meaning "to float," which describes the way these rice cakes rise to the surface when they are cooked in boiling water. To make palitaw, glutinous rice is soaked, ground into a sticky dough, and then shaped into small, flat discs. These discs are dropped into boiling water and cooked until they float, signaling that they are done. Once they rise to the top, they are scooped out, drained, and then coated in a mixture of grated coconut, sugar, and sesame seeds, giving them a delightful contrast of textures and flavors.

Palitaw is often enjoyed as a snack or dessert, particularly during merienda (afternoon snack time) or festive occasions. The simplicity of its preparation and the use of basic, locally sourced ingredients make it a beloved treat across generations in the Philippines. The chewy rice cake, combined with the sweetness of sugar and the nutty flavor of sesame seeds, creates a comforting and nostalgic taste that many Filipinos associate with home and family gatherings. Whether enjoyed as a quick bite or shared among friends and family, palitaw remains a cherished part of Filipino culinary tradition.

PALITAW or Rice Paste Rolled in Sesame Seeds Recipe by Kulinarya
Ingredients: Serve 12 pieces

• 1 cup glutinous rice( malagkit)
• 2 cups peanuts
• 1/4 cup sesame seeds
• 1/2 cup white sugar
• 1 mature coconut

Preparation:

• Wash the rice, then soak in the water for at least 3 hours.
• Drain the water from the rice.
• In a blender, grind the rice into a smooth paste.
• Wrap the rice paste in cheesecloth and let it sit until all the liquid has drained. A heavy weight set on top will healp squeeze out the excess water.
• Roll the rice past
• e into small balls, approximately 50 grams, 1 inch each. Using the palms of your hands, flatten each ball until 1 cm thick. With your thumb press down the center of each cake. Arrange flattened cakes side by side on a baking tray.

Toppings:

• Toast the peanuts. Chop coarsely.
• Toast the sesame seeds.
• Combine the sugar, toasted sesame seeds, and peanuts on a plate.
• Crack the coconut and gratte the meat. Set aside.

Cooking:

• Fill a medium sized pot with water, and bring to a boil.
• Drop flat cakes in, one at a time when they rise to the surface, the palitaw are cooked.
• Transfer to a large bowl of water this will ensure that they do not stick together. End.