Comments on: Palitao / Glutinous Rice Cakes Rolled in Grated Coconut

By: marissewalangkaparis

marissewalangkaparis — Wed, 19 Nov 2008 09:30:30 +0000

I remember my mom making this from a flour like pack when we used to live in Okinawa..This turns out to be the glutinous rice flour. Mix to a dough like consistency. Boil water. Make balls. Flatten to either tongue shaped or round ones. Drop into boiling h20. When they rise. Voila! Dunk in coconut,sugar with sesame. My hubby loves this for breakfast!! So easy to make. Sarap!
Variations could be instead of coconut,chopped peanuts,our muscovado. MMMMMMMmmm…

By: juls

juls — Sat, 05 Aug 2006 17:05:57 +0000

i find Bacolod’s version of the palitaw more delectable… it’s called INDAY-INDAY for reasons i don’t know. it’s usually eaten at the beach and with lots of sesame-muscovado sugar as dip…. yumeee….

By: Ciela

Ciela — Thu, 03 Aug 2006 16:35:05 +0000

Yup it’s my favorite too. My earliest memory of this dessert is watching my yaya cook it, and waiting for it to float. That’s why it’s “palitaw”. I love it with panocha too. I love this chewy delicacy. It’s not as popular but I’m glad Via Mare serves it. It’s simple yet delicious! Yum yum!

By: Christine

Christine — Thu, 03 Aug 2006 09:55:54 +0000

Palitao!!! I love palitao! It’s one of my most favorite kakanins!

By: virgilio

virgilio — Wed, 02 Aug 2006 08:42:54 +0000

I like my palitaw with sesame seeds which you roast and grind to make them aromatic and slightly oily. Ground sesame seeds, when mixed with sugar and fresh coco flakes, make the palitaw an excellent treat. I also love palitaw cooked in syrup made by, if I remember right, cooking to a boil combined coco milk, brown sugar, and “latik”. I guess pandan leaves are used for added flavor.