Salted Egg Palitaw Recipe: A Savory Take on the Kakanin

Talia Cortez (@taliacor)

Meya Cortez (@meyarrr),
Jerome Jocson (@emowredge)

Jica Simpas (@jicasimpas)

Palitaw very well may be the easiest kakanin to make. You just make the dough (which is basically just mixing ingredients), divide and flatten it, then drop it into boiling water. You’ll know your palitaw is ready once it floats; hence, the name (litaw” means to emerge). This salted egg palitaw recipe follows that basic process. But it reimagines the dish into something a little bit more savory.

The kakanin, by itself, is really just a blank canvass with a subtle hint of sweetness. The flavor of palitaw mainly comes from the coating, which is traditionally shredded coconut, sugar, and toasted sesame seeds. Most iterations of this recipe change up the dish by customizing the toppings. But this one adds the richness and saltiness of salted eggs into the palitaw dough itself. It tastes sort of like bibingka with salted egg, but with a texture similar to mochi.

How to Make Salted Egg Palitaw

The salted eggs are pureed with milk to make the wet ingredients in this recipe. This mixture is then added to glutinous rice flour and sugar, forming the dough. It’s important to use glutinous rice flour here to get the right texture of kakanin.

Depending on the size of your salted eggs, you might end up with a bit more liquid in your mixture once blended. So if you feel that your dough is too sticky once everything comes together, just add glutinous rice flour by the tablespoon to get the right texture.

This recipe is finished by rolling the kakanin in coconut sugar and toasted sesame seeds. The coconut sugar melts on the hot palitaw; becoming a syrup that matches well with the dough and gives the sesame something to stick to better. That said if you’d like to go the traditional palitaw route, you can always just roll it in the usual coating.

Salted Egg Palitaw Recipe



Serving Size

4-6 people

Active Time

45 mins

Total Time

45 mins

Instructions for Salted Egg Palitaw

  1. Place salted eggs in a blender with the milk and purée until completely smooth.
  2. Add glutinous rice flour and sugar to a bowl and whisk together, then pour in the salted egg mixture.
  3. Mix until well combined and a soft, smooth dough forms.
  4. Heat a pot of boiling water.
  5. Mix together the sesame and coconut sugar then set aside.
  6. While the water is coming up to a boil, take about 1/4 cup of the dough and roll it into a ball, then flatten it into a cylinder and set aside on a lightly floured surface to prevent sticking.
  7. Continue until all dough is shaped.
  8. Carefully place the palitaw into the boiling water and cook just until the dough floats to the top.
  9. Remove cooked palitaw from the water with a slotted spoon and set aside to cool slightly.
  10. Cook palitaw in batches if needed.
  11. Once palitaw is cooked and drained, roll each piece in the sugar and sesame mixture.
  12. Serve.

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