This merienda is named so because the flat discs of glutinous rice are dropped into boiling water and cooked until they float ("litaw" in Filipino) to the surface. The sesame seeds must be toasted until aromatic and golden brown before pounding for more flavor. (Similar recipes: Maya Kitchen's Palitaw, Cunchinta, Pichi-Pichi, Sapin-Sapin)
Prep Time 25 minutes
Cooking Time 15 minutes
2 cups glutinous rice
3/4 cup water
1/8 cup glutinous rice flour for dusting
2 cups grated coconut (niyog)
2 tablespoons sesame seeds
1/3 cup granulated sugar
1 Combine glutinous rice flour and water in a bowl. Keep mixing until mixture turns into a dough. Dust hands and fingers with glutinous rice flour to prevent dough from sticking to hands while shaping it.
2 Take 2 teaspoonfuls of the dough and roll into a ball. Flatten mixture against the palm.
3 In a saucepot, boil 6 cups water. Drop palitaw pieces one at a time into the boiling water, taking extra care that they do not stick to each other in the pot.
4 When a palitaw floats to the surface, remove using a skimmer and transfer to a plate or tray. Cool slightly.
5 Dredge both sides of each palitaw in grated coconut then arrange on a baking sheet. Toast sesame seeds, then pound slightly in a mortar and pestle.
6 Combine toasted seeds with granulated sugar in a bowl and sprinkle over palitaw.
Photography by David Hanson | Food Styling by Gene Gonzalez of CACS | Prop Styling by Sharlene Tan | Props from Rustan’s Department Store
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