Palitaw (Sweet rice cakes)
This sticky, chewy dessert is very easy to make and can also be served as a snack.
Ingredients
Serves: 10
- 120g glutinous rice (malagkit) flour
- 200g sugar
- 125ml (1/2 cup) water
- 65g toasted sesame seeds
- 120g grated coconut
- 1 teaspoon salt
Directions
Prep:30min ›
Cook:20min ›
Ready in:50min
- Mix the rice flour with 100g sugar and 125ml water, or just enough to make a soft dough.
- Mix the toasted sesame seeds with the remaining sugar. Mix the grated coconut with salt. Set aside.
- Fill a large pot about 6-8 litres half full of water and bring to a boil.
- Take a portion of the soft dough and roll it into a ball between the palms of your hands. Pull lengthwise and shape into a tongue.
- Drop into the boiling water. The cake is ready when it floats.
- Scoop it out with a strainer and roll it in the sugar-sesame seed mixture. Place it on a serving platter. Repeat with the rest of the dough.
- Top the cakes with coconut and serve warm.
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Reviews and ratings
Global ratings:
(14)
Reviews in English (12)
These are delicious, but to make them even better, try adding a can of coconut milk or cream to the water that you boil them in. This will give the cakes a strong coconut flavor - 08 Aug 2010 (Review from Allrecipes US | Canada)
I liked how simple and inexpensive it was to make these. Just like the ones I buy from my local Asian grocery store. I did have to add more flour for a thicker consistency and I did not ball them in my hand. I used a melon baller, scooped them into boiling water then stretched them after they were cooked, as I did a coating of coconut. I would also modify and use 1/4 tsp salt rather than 1 tsp. It was too salty for my taste. After modifying the recipe they were great though! Reminds me of the treats mama would buy for me in the fish market when I was growing up - 11 May 2010 (Review from Allrecipes US | Canada)
I like the taste but using the recipe provided, I ended up with a really gooey palitao so I ended up having to add more rice flour until it was hard enough to form balls with. I love the taste though. It's exactly how I remembered it. Thanks for the recipe! - 25 Aug 2010 (Review from Allrecipes US | Canada)