To those who are not familiar with this Filipino native delicacy, palitaw is flattened rice cakes rolled in grated fresh coconut then sprinkled with a mixture of toasted sesame seeds and sugar.
The name derive from the Filipino word “lilitaw” because the rice cakes will automatically float on top of the boiling water when they’re already cooked.
Recipe adapted from Jun Belen Blog
2 cups glutinous rice flour
1 cup water
1-1/2 cups grated coconut
1/2 cup sugar
2 tablespoons sesame seeds, toasted
Knead the rice flour and water in a mixing bowl to make a smooth dough that holds together and separates cleanly from the bowl. With floured hands, pinch off about 1-1/2 tablespoons of the dough, roll into a ball and flatten into a patty, about 2 to 3 inches in diameter and about 1/4 inch thick. Set aside on a dry plate. Repeat with the rest of the dough.
Place grated coconut in a bowl. Mix sugar and toasted sesame seeds in a separate bowl.
Bring 2 quarts of water to a boil in a pot. Drop the dumplings into the pot and boil until they rise and float to the top, about 1 to 3 minutes. Scoop them out with a wire mesh skimmer and drain.
Roll the dumplings in coconut and then sprinkle generously with sugar and toasted sesame seeds.
Serve warm or at room temperature.