December 24, 2025 | 2:20pm
MANILA, Philippines — Perhaps the easiest kakanin or native delicacy to make for an everyday treat or for a special occasion such as Christmas, Palitaw should come in handy during the holiday season.
Easy to make even at the last minute when family and friends suddenly come to visit you in the house, you just need a neighborhood buko seller to supply you with freshly grated coconut and you’re good to go.
Ready-to-use malagkit flour (glutinous rice flour) is now available in groceries and supermarkets, and you can stock a kilo or two in the house along with white sugar and sesame seeds.
That is all you really need, says Chef Myke “Tatung” Sarthou, award-winning chef and cookbook author as well as Michelin-starred restaurateur.
Chef Tatung has just released his new cookbook, “Pinas Simpol,” and among the authentic Filipino recipes he included in the cookbook is Palitaw.
Palitaw
Dough ingredients:
- 2 cups malagkit (glutinous rice flour)
- 1 cup of water
- 1 tsp. of pandan extract or natural food coloring
Coating ingredients:
- 1 cup of freshly grated coconut
- 1/2 cup of sugar
- 1/4 cup of toasted sesame seeds, crushed
Procedure:
- Mix together glutinous rice flour, water, and flavoring (if using) into a pliable dough. Divide and pinch into thin oval discs.
- Drop into boiling water. Cook until they float to the surface.
- Count 30 seconds more before removing them from the water. Drain.
- Roll warm Palitaws in freshly grated coconut. Serve sugar mixed with toasted sesame seeds on the side.
- Spread some sugar-sesame seed mixture on Palitaw, and enjoy.
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