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.

By: Gigi

Gigi — Wed, 02 Aug 2006 07:57:41 +0000

When I need a palitaw fix, I hit Via Mare. P34 and I’m good.

By: Sylvia

Sylvia — Wed, 02 Aug 2006 06:43:21 +0000

Oooh, palitao. Brings back summer merienda memories from years long gone by. We once had a kusinera who was from Quezon Province so of course her specialties were dishes that had anything coconut in it. Every day for the whole summer, our merienda would be kakanin with niyog or gata. It was good – maja blanca, palitao, binignit, sinukmani, etc. But, my God, how much coconut can you take on a daily basis?

By: Bubut

Bubut — Wed, 02 Aug 2006 06:03:26 +0000

the way we cook our palitaw is after getting it from the hot water, we dump it in cold water then lift it again to dry it for the next step in dumping it to grated coconut.

love those palitaw!

By: VMA

VMA — Wed, 02 Aug 2006 05:18:01 +0000

Mila, in Malaysia, the soft sesame cake called mah chi, the equivalent of our palitaw is eaten with ground peanuts. Palitaw is also known as Dila-dila in southern tagalog because it is shaped like the tongue! For me, palitaw is always eaten with freshly grated coconut AND toasted BLACK sesame seeds, pounded fine and mixed with organic MASCOBADO sugar served in
a piece of banana leaf. It does taste better.

By: Mila

Mila — Wed, 02 Aug 2006 02:32:52 +0000

Reading the post and Apicio’s comment makes me think that it wouldn’t hurt to grate some good chocolate over freshly made palitaw… Or how about palitaw with peanut butter?