Palitaw sa Latik Recipe

This Palitaw sa Latik recipe or ‘Palitaw’ or flat rice cakes made of glutinous rice and water, cooked in boiled water until it floats. There are then simmered in a sweet sauce made of coconut milk, brown sugar, ripe jack fruit, pandan leaves and pinch of salt. Topping or mixing it with ‘Latik’ or fried coconut curds adding to the texture and aromatic goodness you’ll definitely notice once you take a bite. Try out our Palitaw sa Latik recipe to enjoy this yummy treat together with your family and relatives.

Palitaw sa Latik Recipe

Ingredients :

For the Palitaw

• 2 cups glutinous rice flour
• ¾ cup water

For the Latik

• 1 cup coconut cream

For the Sauce 

• 2 cups thin coconut milk
• 1 cup brown sugar
• ½ teaspoon salt
• Ripe jackfruit ( optional )
• Pandan leaves ( optional )

Steps :

To make the Palitaw

1. Mix together glutinous rice flour and a small amount of water at a time. Mix this until you get a dough-like consistency. Take a tablespoon or more of the mixture, roll into a ball, then flatten. 

2. Repeat until all the dough is formed. Place these on a pot of boiling water. Boil until it floats. Then take it out and set aside.

For the Latik 

1. In a pan at low heat. Pour in coconut cream until it starts to boil, stirring occasionally. Once the oil comes out it starts to curdle. Keep mixing until it looks golden. Take it off the heat and strain.

For the Sauce

1. In another pan, mix together coconut milk, brown sugar, and salt. Mix until the sugar dissolves. Place this at medium-low heat. Bring to a boil.

2. Add back the palitaw. Let this simmer for a few minutes or until the sauce thickens. Add in the strained latik, jackfruit, and pandan leaves. Simmer together for a few minutes.

3. Once the Palitaw is ready, take this off the heat and enjoy !

What is Palitaw ?

In some regions, they call Palitaw sa latik in different names. Some call it kalamay sa latik, Inday-inday or unday-unday. What makes it different from the traditional version of palitaw is that instead of coating the cooked palitaw in shredded coconut and sugar. This version simmered the coconut rice cakes in a sweet coconut base, jackfruit and pandan leaves.

The ‘Palitaw’ comes from the Filipino term ‘litaw’ which means ‘to float’. This refers to the way the snack is cooked. This Filipino version of rice cakes is said to have originated from the province of Pangasinan. Traditionally made by pounding sticky rice. But with modern times, comes easily produced ingredients like glutinous rice flour. Today the snack is made with a combination of glutinous rice flour and water. Mixed into a dough, rolled by hand, then flattened to its signature look. These are carefully placed in already boiling water and cooked until it floats. Once ready, it’s immediately tossed in a mixture made of grated coconut, sesame, and sugar. The more modern version now adds flavorings like panda, ube, chocolate, and many others, changing up the outer covering of coconut into just sugar or sesame seeds, even simply filling up the palitaw with cheese or ube, and similarly to the recipe, giving the palitaw different types of sauces to simmer with. This deliciously filling and nicely sweet dish is great as an afternoon snack or as an after dinner dessert.

How to make palitaw sa latik with langka recipe ?

Simply made the palitaw by mixing glutinous rice flour with a bit of water at a time until you form a soft dough. Take a tablespoon or so of the dough, roll this into a ball before flattening these. Place these in a pot of boiling water. Letting these cook until it starts to float to the top. set these aside while you make the latik. This crispy aromatic topping is made by simmering coconut cream in a pan at low heat, stirring it often until it starts to curdle. Once the curdles starts to turn golden, take these out and strain to separate these from the oil. Then in another pan, simmer together coconut milk, brown sugar, and salt. then add back the palitaw to give it some time to absorb some of the sauce, then add in the latik, jackfruit for color, and some pandan leaves to give it that slightly earthy vanilla flavor and aroma.

Questions :

• Palitaw sa latik calories

For a serving or a piece, there are around 80 calories.

• Additional ingredients
  • Another Palitaw version that many love is the “Palitaw with Buko”. How to make Palitaw sa Latik with Buko? Simply replace the jackfruit or simply add fresh buko strips or macapuno ( strained if you want it less sweet ).
  • Ube Palitaw sa Latik – a wonderfully purple colored dish, adding half or a whole tablespoon of ube flavoring, powder or halaya with the glutinous rice cake and water. Or if you want double the ube flavoring, add a tablespoon or 2 more in the sauce.

• Palitaw pang negosyo ?

Planning to give these as a gift, sell these as a small business online, or at food markets?. Simply place the slightly cooled palitaw sa latik in a tub. Remember to measure to make sure these are evenly distributed. Add extra sweet sauce as well or even latik on the side. Make sure to fully cool it down before sealing with the lid and tape. These can be kept at room temperature for a day or a week when chilled.

Other Yummy Traditional Filipino Desserts : 

• Cheesy Ube Palitaw Balls ( ube flavored rice cakes filled with cheese, tossed in coconut shreds and sugar )
• Palitaw with Yema ( palitaw balls with a creamy custard filling, tossed in sesame seeds and shredded coconut / dessicated coconut )
• Special Royal Bibingka ( a Christmas favorite, a sweet rice flour and coconut milk based cake, topped with salted egg or shredded cheese )
• Ube Tikoy Rolls ( a Filipino-Chinese sticky rice dessert made easier at home )
• Tupig using a frying pan (a Pangasinense delicacy made by roasting a sweet rice based batter wrapped in banana leaves over charcoal or a grill. But in this home-friendly recipe, we’ll be using a frying pan )

Palitaw sa Latik Resipi ( Tagalog )

Mga Sangkap :

Para sa Palitaw

• 2 tasa glutinous rice flour
• ¾ tasa ng tubig

Para sa Latik

• 1 tasa gata ng niyog ( unang piga )

Para sa Sarsa

• 2 tasa gata ng niyog ( pangalawang piga )
• 1 tasa kayumangging asukal
• ½ kutsaritang asin
• Langka ( opsyonal )
• Dahon ng Pandan Pandan leaves ( opsyonal )

Paano Lutuin :

Para sa Palitaw

1. Haluin ang glutinous rice flour at tubig, haluan ng tubig ng pa konting-konti. Hanggang mag muka itong masa. Kumuha ng 1 kutsara o higit pang masa, ibilog, pagkatapos patagin.
2. Ulitin hanggang hinigus na ang lahat ng masa. Iluto ang mga ito sa palayok na may kumukulong tubig. Lutuin hanggang lumutang ang mga ito at itabi.

Para sa Latik

1. Sa mababaw na init. Ibuhos ang gata at lutuin hanggang kumukulo. Haluin paminsan minsan. Kapag kumatas na ang mantika nito at may nakikita kang mga buo buo ( latik ). Haluin ito hanggang mag mukhang golden. Tanggalin sa init at salain.

Para sa Sarsa

1. Sa ibang kawali, haluin ang gata, kayumangging asukal, at asin. Haluin hanggang matunaw ang asukal. Ilagay sa katamtamang init. Pakuluin.
2. Ilagay dito ang palitaw. Pakuluan ng ilang minuto o hanggang kumapal ang sarsa. Haluin dito ang latik, langka, at mga dahon ng pandan. Pakuluan ng ilang minuto.
3. Pag handa na ang palitaw ienjoy habang mainit pa !