Palitaw is a Filipino sticky rice cake flattened into thin discs, poached in boiling water, and coated in shredded coconut, sesame seeds, and crunchy sugar.
Palitaw means “to float”—and that’s exactly what these chewy, mildly sweet Filipino sticky rice cakes do. As palitaw cooks in boiling water, they eventually float to the surface to tell you they’re done, ready to scoop up and dredge in shredded coconut, sesame seeds, and sugar. These rice cakes are formed by dividing a sticky rice dough into bite-sized pieces, rolling each portion into balls, and flattening them into discs. If they’re not round, palitaw can also be shaped into tongue-like oblongs, which gives this kakanin its alternative name: “dila-dila”.
Make dough: Add glutinous rice flour to a large mixing bowl. In a separate smaller bowl, combine warm water and sugar. Stir to dissolve sugar. Slowly add sugar water to the glutinous rice flour while stirring with a wooden spoon or spatula. Knead with your hands until a soft dough forms; it should feel like play-doh. If the dough feels too wet, add more glutinous rice flour.
Prepare for cooking: Fill a wide pan with water. Bring water to a boil over medium-high heat.
Shape dough: While the water comes to a boil, use a tablespoon to portion out the dough. Roll each portion between your hands to form a ball, then press down in the middle to flatten it into a small disc about ¼-inch thick. Place rice cakes on a parchment-lined baking sheet or large plate in a single layer. (You can cover them with a damp paper towel to keep them from drying out.)
Cook palitaw: Working in batches, carefully add rice cakes to the boiling water. Cook until the rice cakes float to the top, about 3–5 minutes. Use a slotted spoon or spider strainer to transfer the cooked palitaw back to the parchment-lined baking sheet to dry a bit (but not completely). Repeat with remaining uncooked rice cakes.
Coat palitaw: Add grated coconut to a shallow bowl or tray. While warm, add cooked palitaw to the grated coconut. Turn until fully coated on both sides. Transfer coconut-coated palitaw to a bilao or large serving plate lined with banana leaves.
Finish and serve: Combine toasted sesame seeds, white sugar, and light brown sugar in a small bowl. Sprinkle mixture all over the plated palitaw. Serve immediately.