Palitaw with Coconut and Sesame

Recipe

Palitaw with Coconut and Sesame

Coconut-Sesame Delights: A Sweet Filipino Treat

4.7 out of 5

Palitaw is a traditional Filipino dessert that is loved for its chewy texture and sweet flavor. This recipe adds a delightful twist by incorporating the rich taste of coconut and the nutty aroma of sesame. Get ready to indulge in these delectable treats that are perfect for any occasion.

Jan Dec
Dessert› Palitaw
Asian cuisine› Southeast Asian cuisine› Filipino cuisine

Preparation time

15 minutes

Cooking time

10 minutes

Total time

25 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Vegan (if using vegan sugar), Gluten-free (if using gluten-free glutinous rice flour), Dairy-free, Nut-free

Allergens

N/A

Not suitable for

Keto, Low-carb, Paleo, High-protein, Low-fat

Ingredients

Nutrition

  • Calories (kcal / KJ): 250 kcal / 1046 KJ
  • Fat (total, saturated): 8g, 6g
  • Carbohydrates (total, sugars): 42g, 18g
  • Protein: 3g
  • Fiber: 2g
  • Salt: 0.1g

Preparation

  1. 1.
    In a mixing bowl, combine the glutinous rice flour, water, and salt. Mix until a smooth dough forms.
  2. 2.
    Divide the dough into small portions and shape each portion into a flat disc.
  3. 3.
    Bring a pot of water to a boil. Drop the dough discs into the boiling water and cook until they float to the surface.
  4. 4.
    Using a slotted spoon, remove the cooked palitaw from the water and transfer them to a plate.
  5. 5.
    Roll each palitaw in grated coconut until fully coated.
  6. 6.
    Sprinkle toasted sesame seeds over the coated palitaw.
  7. 7.
    In a separate bowl, mix the granulated sugar and remaining grated coconut.
  8. 8.
    Roll the coated palitaw in the sugar-coconut mixture until fully coated.
  9. 9.
    Serve the palitaw with coconut and sesame seeds on a platter.

Treat your ingredients with care...

  • Glutinous rice flour — Make sure to use glutinous rice flour specifically, as it gives the palitaw its characteristic chewy texture.
  • Grated coconut — Freshly grated coconut works best for this recipe, but you can also use frozen grated coconut. If using desiccated coconut, rehydrate it with a little warm water before using.
  • Toasted sesame seeds — Toast the sesame seeds in a dry pan over medium heat until golden brown and fragrant. Be careful not to burn them.

Tips & Tricks

  • To prevent the palitaw from sticking together, place them on a parchment-lined tray and let them cool completely before serving.
  • For an extra burst of flavor, you can add a pinch of pandan extract to the dough mixture.
  • Experiment with different toppings such as crushed peanuts or cocoa powder for a unique twist.

Serving advice

Serve the palitaw with coconut and sesame seeds on a platter, allowing guests to help themselves. They are best enjoyed fresh and can be served as a delightful snack or dessert.

Presentation advice

Arrange the palitaw on a platter, ensuring they are evenly coated with grated coconut and sesame seeds. Sprinkle some extra toasted sesame seeds on top for an added visual appeal. Serve alongside a small bowl of the sugar-coconut mixture for dipping.

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