Palitaw sa Latik Recipe

Palitaw sa Latik Recipe

Want something truly Filipino? Try this gorgeous rice cake recipe!

Rice is not just for mealtime! In the Philippines, a variety of snacks are made from rice, such as this rich, creamy palitaw. Customarily, palitaw is made from malagkit or sticky/glutinous rice that are washed, soaked, and ground. Excess water is let out from the grinding process, and scoop of the dough is rolled and flattened to disk shape, which should be dropped into boiling water. When the dough floats or rise to the surface, your palitaw is done. That floating or rising indicates that the dough is already cooked, hence the name of this Filipino dessert. Palitaw comes from the Tagalog word “litaw”, which means “float” or “rise”.

Through times, the preparation of this flat sweet rice cake has been modified. Instead of grinding glutinous rice, a more convenient glutinous rice flour is now widely used. Nevertheless, the traditional way of preparing palitaw can still be found, especially in rural areas.


Palitaw is usually served with a dip or sauce. Commonly, latik that is made from coconut milk is used to complement its flavour. Some would use grated coconut, whereas others would present a separate dip made of sugar and toasted sesame seeds.

Craving already? Try this easy-to-make authentic Filipino dessert!


Palitaw sa Latik Recipe

Palitaw sa Latik Recipe


  • 2 cups glutinous rice flour
  • 1 cup water
  • 1 can coconut milk or cream
  • 1 can coconut cream
  • 2 cups coconut milk Pangalawang piga
  • 1 cup brown sugar
  • Water To adjust thickness
  • Pinch of salt


  • Combine the rice flour and water in a bowl until a smooth dough is formed.
  • Form small balls then flatten the balls into quarter inch thick.
  • Stretch the dough to make an oval shape.
  • To make latik, start by pouring coconut cream into a saucepan.
  • Bring to a boil with continuous stirring until almost dry.
  • Turn heat to low and continue stirring until the curds separate from the coconut oil.
  • Continue stirring until the curds are browned but not burnt.
  • Drain and set aside.
  • Mix coconut milk and brown sugar.
  • Simmer and let the sugar melt.
  • Add a pinch of salt.
  • Drop in formed palitaw and let it cook.
  • Once the palitaw float, it is cook.
  • Add the coconut cream and let it simmer until the sauce is slightly thick
  • in consistency.
  • Add cooked latik and remove from heat. Serve.


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