Rice cakes in the Philippines comes in many variations, this recipe is a boiled version that is easy to make at home. This is a widely popular snack found everywhere in the Philippines. There are some variations to this recipe like toasting the coconut, but it can vary depending on the region. Picture the texture sort of like a Japanese mochi. It’s chewy, a bit dense, but not overly-done. A lot of the flavor here comes from the toasted sesame seeds and fresh grated coconut but there is a distinctness to the glutinous rice flour with a bit of sugar.

The History of Palitaw (Filipino Chewy Rice Cakes)

This recipe for Palitaw is essential to the pre-colonial past of the Philippines. In fact, the name comes from the indigenous Filipino word litaw which is a verb equating to floating or rising. Originally, this recipe would be pretty simple, calling on sugar and glutinous — two over-arching staples of the Filipino diet. But, as times continue and different ingredients become available to families, cooks experiment with additions like the coconut and toasted sesame seeds, or brown sugar and coconut caramel (latik syrup).

Palitaw (Filipino Chewy Rice Cakes)

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• Author: Rafe Vencio

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Description

A snack to get you through your busy work day or in the kiddos’ lunch at school.

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Ingredients

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• 2 cups glutinous rice flour (available in Asian grocery stores)
• 1/2 cup sugar
• 1 cup water
• 1/2 cup toasted sesame seeds
• 1 cup fresh grated coconut (can be found at the frozen section at any Asian store)

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Instructions

1. Combine rice flour and water and form a dough; knead a little to combine.
2. Pre boil water deep enough for the rice cake to sink and then float when cooked.
3. Measure about 2 tbsp. of the dough into a round ball; flatten into a disc that’s not too thin.
4. Drop into boiling water; when the rice cake is done when it floats to the surface.
5. Drain on a wire rack and let cool. Combine the rest of the ingredients.
6. If toasting the coconut, use a nonstick pan with no oil and dry toast.
7. Dredge the rice cake until evenly coated on both sides; enjoy immediately.

Recipe and Styling by Rafe Vencio
Photography by Dave Bryce

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