Photo Credits:; ctto

Servings: 12 to 15 pcs


  • 2 cups giniling na malagkit (glutinous rice flour)
  • 1 cup water
  • 1 tsp. pandan extract (optional)
  • ½ cup white sugar
  • 1 cup grated coconut
  • ¼ cup sesame seeds, toasted
  • Some heated banana leaves for Palitaw liners


  1. Place the glutinous rice flour in a bowl. Put pandan extract (optional) and gradually add water to form a soft and smooth dough but firm enough to knead into a ball.
  2. Using your floured hands, scoop about two tablespoons of the rice dough and then form it into a ball. Flatten the dough using the palms of your hands. Set aside on a separate plate.
  3. Repeat the process until the rest of the dough is used up.
  4. Fill a heavy-bottomed pot with water. Bring the water into a rolling boil. Carefully drop the flatten dough into the boiling water. Do it by batch and do not overcrowd the pot.
  5. Cook the rice dough for about 3 minutes or until the palitaw floats onto the surface of the boiling water.
  6. Scoop out the floating dough using slotted spoon. Transfer into the strainer to drain excess water. Allow to cool for a while.
  7. Sprinkle the rice cake with grated coconut.
  8. Top with combined sugar and toasted sesame seeds ( crushed in mortar).
  9. Arrange the coated Palitaw in a platter with heated banana leaves liner. Serve and enjoy!

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