Easy Palitaw Recipe -sticky rice cake (Gluten-free)

Palitaw (sticky rice cake)
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Relieving my childhood with this easy palitaw recipe or sweet sticky rice cake. I never thought of making these on my own although it only needs four ingredients. Palitaw delicacy is naturally gluten-free and therefore it’s a treat for everyone.

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Palitaw is a Tagalog word formed from litaw ( which means float or rise). This recipe is cooked in boiling water and waiting for it to float naturally means it’s already cooked.

To make palitaw you will need glutinous rice flour, thankfully it is so easy to find ready glutinous rice flour now unlike before. 

This palitaw delicacy is native to the Philippines and traditionally it is made of galapong, uncooked glutinous rice is soaked in water overnight then it will be grinded to become a thick paste with the use of a stone mill. After the grinding process is done it will turn into a  rice dough which is known as galapong.

The process of making palitaw is very easy once you have formed your rice dough. You can scoop a small portion flatten it with your palm before dropping in a pot of boiling water waiting for it to float. Alternatively, after scooping drop directly in a pot of boiling water.

If you are looking for another unique delicacy made of glutinous rice flour check this Puto Bumbong recipe.

Rice Flour vs Glutinous Rice Flour

Just before you go to the grocery and look for the right flour don’t be confused with rice flour and glutinous rice flour as they both have different uses when cooking or baking.

Rice flour is milled using long or medium grains of rice while glutinous rice flour is made of short-grain rice they can’t be interchangeable in cooking or baking. 

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Glutinous rice flour is more common to use in desserts, especially Asian desserts that tend to be sweet, sticky, and chewy. Despite its name glutinous which means sticky, this type of flour is gluten-free, something you can serve with your friends who can only tolerate gluten-free sweets.

On the other hand, rice flour can be used in making pastries, sauce thickeners, and as a substitute to wheat flour but with the addition of potato starch or tapioca.

This easy palitaw recipe is usually enjoyed as an afternoon snack and can be done within 20 minutes, no need to use large baking equipment or cookware.

Easy Palitaw Recipe
easy palitaw recipe

Easy Palitaw Recipe

Ingredients

  • 2 cups glutinous rice flour + 2 tbsp
  • 1 cup water
  • 1 cup grated coconut
  • 1/4 cup granulated sugar
  • 1/4 cup sesame seeds (roasted) 

Instructions

  • Heat pan and roast sesame seeds for 2-3 minutes.
  • Once roasted, mix together with granulated sugar and set aside.
  • Prepare grated coconut and set aside.
  • Prepare a pot with water fill it enough and let it boil.
  • Prepare the dough, mix glutinous rice flour and water together. If its too watery add 2 tablespoons of glutinous rice flour again, about 1 tbsp at a time.
  • Once you get the right texture scoop a portion and flatten with your palm. Make sure your hands and palms are a bit wet to avoid sticking in your hands.
  • Check if the water is already boiling, then drop the rice dough.
  • Make sure to have enough room for each rice dough you will drop so they won’t stick together.
  • Cook for about 2-3 minutes or wait till it’s floating.
  • Once cooked, use a strainer scoop to remove palitaw and drain excess water.
  • Roll palitaw in grated coconut.
  • Put in a plate and top with the mixture of sugar and sesame seeds or you can roll it in the mixture too before finally putting in a clean plate.
  • Serve and enjoy while it’s warm.

Notes

  • I use natural brown cane sugar for this recipe but you can also use white sugar of your choice.
  • I suggest after scooping the rice dough and making it flat with your palms simply drop it right away in the boiling water.
  • For leftovers keep in a clean air tight container. I don’t suggest putting it in the fridge because it can get hard and not easy to eat.
  • Because of the coconut maybe it can only last overnight its better to enjoy and finish after cooking.

Nutrients

This easy palitaw recipe can make 14-16 pieces with 274 calories per serving. Total Fat 2.94g | Saturated Fat 1g | Cholesterol 0mg | Sodium 1mg | Total Carbohydrate 56.9g | Dietary Fiber 1.9g | Total Sugars 5.1g | Protein 4.5g | Vitamin D 0mcg | Calcium 26mg | Iron 1mg | Potassium 22mg

Nutrition calculation is based on using an online calculator (verywellfit) and for reference use only.

 

easy palitaw delicacy

Easy Palitaw Recipe – sticky rice cake

An afterrnoon snack to enjoy this palitaw recipe is made within 20 minutes you only need 5 ingredients and its naturally gluten-free
4.89 from 9 votes
Prep Time 10 mins
Cook Time 3 mins
Total Time 13 mins
Course Dessert, Snack
Cuisine Asian, Filipino
Servings 14
Calories 274 kcal

Equipment

  • pot
  • measuring cups
  • strainer with handle

Ingredients
  

  • 2 cups glutinous rice flour + 2 tbsp
  • 1 cup water
  • 1 cup grated coconut
  • 1/4 cup granulated sugar ( I use brown cane sugar)
  • 1/4 cup sesame seeds (roasted)

Instructions
 

  • Heat pan and roast sesame seeds for 2-3 minutes.
  • Once roasted, mix together with granulated sugar and set aside.
  • Prepare grated coconut and set aside.
    grated coconut
  • Prepare a pot with water fill it enough and let it boil.
  • Prepare the dough, mix glutinous rice flour and water together. If its too watery add 2 tablespoons of glutinous rice flour again, about 1 tbsp at a time.
    rice dough
  • Once you get the right texture scoop a portion and flatten with your palm. Make sure your hands and palms are a bit wet to avoid sticking in your hands.
  • Check if the water is already boiling, then drop the rice dough.
  • Make sure to have enough room for each rice dough you will drop so they won’t stick together.
  • Cook for about 2-3 minutes or wait till it’s floating.
  • Once cooked, use a strainer scoop to remove palitaw and drain excess water.
  • Roll palitaw in grated coconut.
    cooked rice dough with coconut
  • Put in a plate and top with the mixture of sugar and sesame seeds or you can roll it in the mixture too before finally putting in a clean plate.
    cooked palitaw
  • Serve and enjoy while it’s warm.

Video

Notes

  • I use natural brown cane sugar for this recipe but you can also use white sugar of your choice.
  •  I suggest after scooping the rice dough and making it flat with your palms simply drop it right away in the boiling water.
  • For leftovers keep in a clean airtight container. I don’t suggest putting it in the fridge because it can get hard and not easy to eat.
  • Because of the coconut maybe it can only last overnight it’s better to enjoy and finish after cooking.
Nutrients
This easy palitaw recipe can make 14-16 pieces with 274 calories per serving. Total Fat 2.94g | Saturated Fat 1g | Cholesterol 0mg | Sodium 1mg | Total Carbohydrate 56.9g | Dietary Fiber 1.9g | Total Sugars 5.1g | Protein 4.5g | Vitamin D 0mcg | Calcium 26mg | Iron 1mg | Potassium 22mg
Nutrition calculation is based on using an online calculator (verywellfit) and for reference use only.
 
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Published by sheispoweredbyplants

Hi there, I'm Jeannie owner of therunningbaker24dotcom. I'm a runner and I love to make dairy-free and vegan meals and desserts. My passion is to share recipes that don't use animal products or its by-products.

21 thoughts on “Easy Palitaw Recipe -sticky rice cake (Gluten-free)

  1. 5 stars
    I love how easy this looks, and I appreciate the explanation of the different types of rice flour. My gluten free friend will appreciate when I give these a try. 🙂

  2. 5 stars
    This looks wonderful. I’m going to have to try and find some of this rice flour so that I can try them. I’m really curious about how they will taste. Thank you.

    1. thank you Marita, glad to know you like this too, reminds me so much of home 🙂

  3. 5 stars
    It sounds super easy! This is an interesting recipe that sounds exotic to me, and I am so curious to try it now; thanks for posting it!

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