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Palitaw Recipe


How to cook Palitaw Recipe.

Palitaw Recipe  is one of Pinoy’s famous kakanin “sticky rice dessert” also known as “Inday-Inday” it is often serve at feistas as their merienda . A five ingredient recipe and its so easy to prepare.  It’s made from glutinous rice flour and water, form into a dough, then flatten and boiled until it floats that’s when you know it’s fully cooked. These Palitaw are chewy and sticky rolled in fresh grated coconut or toasted coconut,  toasted sesame seeds and sprinkled with lots and lots of light & dark mascovado sugar or brown sugar.


palitaw - Inday-Inday

Palitaw Ingredients:

  • 2¼ cups glutinous rice flour
  • 1 cup water, room temperature
  • 2 cups fresh grated coconut
  • 1 cup light or dark mascovado sugar
  • 2-3 tbsp. toasted sesame seeds

Cooking Instructions:

  • Combine glutinous rice flour with water and mix with a spoon until a dough is formed.  Knead the dough just until smooth and softened. Scoop about 1 heaping tablespoon of dough then shape it into a ball and make another ball until you’re done with the dough. I made 18 pieces of glutinous rice balls.

palitaw prep1

  • Flatten the rice balls using the palm of your hands, lightly wet your hands so it wont stick on your palm and set aside. Boil water in a cooking pot then put-in the flattened dough, in batches don’t over crowd your pot to avoid sticking from each other.

palitaw prep2

  • When flattened dough starts to float, just leave it for a couple minutes more before you remove them from the pot. Use a slotted spoon so the water will drip off. Roll the Palitaw in fresh grated coconut. Arrange Palitaw on a serving plate and sprinkle big amounts of mascovado sugar on top, sprinkle with toasted sesame seeds and serve immediately.

Watch How to cook Palitaw Dessert :


You can also serve Palitaw separately from mascovado sugar and sesame seeds just put them on the side, so they can control how much sugar or sesame seeds they want.  

palitaw 2

Sad to say but this delicious Palitaw spoils overnight because of fresh grated coconut. And if you’re planning to store it in the fridge it will harden. So if you’re planning to make Palitaw be sure that you can consume it on the same day. This recipe makes 18 pieces of (3-inch) flat circles, but you can adjust the size according to your preference. 

About pingskie

Hello, I'm Ping Joven welcome to Pinoy Desserts the home of Filipino Dessert Recipes, I love sweets and I love to share my goodies with my family and friends. I’ve spent so much time in our kitchen even though I don’t have formal cooking education, but I cook and bake a lot. I have a large collection of cookbooks. I love watching Foodnetwork Channel & YouTube cooking videos it helps me develop my skills. To my fellow home cooks and home-bakers we should keep doing what we love and enjoy being creative in the kitchen. I also love taking photos of my food but, I’m not a good photographer, so I just hope and pray that my food will make you hungry, so you won’t notice my bad composition LOL. And lastly, please have mercy on my poor writing skills, English subject has always giving me a headache and as I compose this bio I can feel a migraine starts to kick in LOL. Thanks for visiting, have a nice day and may the blessings chase you today!

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