We Made Dessert-Like Horchata to Taste like a Beloved Filipino Kakanin

April 21, 2018

We love horchata so much that at the start of the year, we scoured all the Mexican joints we could think of to find the best one. But as the heat turns up on yet another scorching Philippine summer, it can feel too hot for us to want to venture out of the house at all. So here’s a quick and easy overnight recipe for making your own horchata at home, with a sweet dessert spin on it.

We use sticky rice for this version, the type of rice used to make kakanin (or rice cakes)—an overnight soak of uncooked rice is the general first step to making horchata. After a good soak, drain the rice and toss it in the blender with a fresh cup of water and all the delicious ingredients that make palitaw a well-loved local dessert. Two cravings, one go.

Palitaw Horchata

  • Serves: 2 people
  • Active time: 15 minutes
  • Total time: 12 hrs 15 minutes
  • Difficulty: Easy



  • 1 cup sticky rice (uncooked)
  • 1 cup water
  • 1 ½ cups coconut cream
  • 1 cup milk
  • ¾ cup white sugar
  • 1 cup ice
  • 3 tbsp. toasted sesame seeds
  • 1 tbsp. shredded coconut


  1. Take the uncooked rice and soak in water overnight.
  2. The following day, drain the rice and add to a blender with the water, coconut cream, milk, white sugar, ice, and 2 tbsp. of the sesame seeds.
  3. Blend until smooth and serve.
  4. If a smoother texture is desired, strain the horchata into a pitcher before serving.
Bea Osmeña SEE AUTHOR Bea Osmeña

Bea Osmeña is a healthy-ish eater who is just as likely to take you to a vegan joint as she is to consume a whole cheese pie to herself. A former picky eater, Bea has discovered the joys of savory fruit dishes, but still refuses to accept pineapples on her pizza. On the rare occasion you catch her without food in her mouth, you are likely to find her looking at books she can't afford, hugging trees, or talking to strange animals on the street.

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