Easy Palitaw sa Latik Recipe

From SoYummySoEasy.com

What Is Palitaw sa Latik and Why It's a Filipino Favorite

Palitaw sa Latik is a beloved traditional Filipino dessert and merienda belonging to the family of rice-based sweets known as kakanin. It consists of soft, chewy glutinous rice cakes (palitaw) rolled in toasted grated coconut and finished with a generous drizzle of latik — a thick, sweet caramel sauce made by simmering coconut milk and brown sugar together until syrupy and rich. The name palitaw comes from the Tagalog word litaw, meaning "to surface" or "to float" — which is exactly how you know the rice cakes are done cooking. It's vegetarian, kid-friendly, budget-friendly, and requires just five simple ingredients. Often served on banana leaves or wax paper for a rustic, traditional presentation, it's the kind of dessert that has been passed down through generations and enjoyed at festive gatherings, fiestas, and lazy afternoon snack times alike.

Tips from the blog:

• If the dough is too dry, add water a little at a time. If too sticky, sprinkle in a bit more glutinous rice flour.
• Keep the water at a gentle boil — a violent rolling boil may break the discs apart.
• Watch the pot closely — the palitaw are done as soon as they float to the surface, which takes only 2 to 3 minutes.
• Toast the grated coconut carefully over low heat and keep stirring — it burns quickly.
• Stir the latik sauce continuously over low heat to prevent scorching at the bottom of the pan.
• Serve on banana leaves or wax paper for a traditional, authentic presentation.
• Best enjoyed warm on the day it is made.

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Recipe

Servings: 15–20 pieces | Prep Time: 15 minutes | Cook Time: 20 minutes | Calories: ~180 kcal per piece

Ingredients

For the Palitaw (Rice Cakes)

• 2 cups glutinous rice flour (malagkit)
• 1 cup water (adjust as needed for dough consistency)
• 1 cup grated coconut, for coating

For the Latik (Coconut Caramel Sauce)

• 1 cup coconut milk
• 1 cup brown sugar

Instructions

1. Make the dough — In a large mixing bowl, combine the glutinous rice flour and water. Knead by hand until the mixture forms a smooth, pliable dough. Adjust with a little more water if too dry, or a little more flour if too sticky.
2. Shape the palitaw — Divide the dough into small equal portions. Roll each portion into a ball, then flatten into a disc about 2 to 3 inches in diameter.
3. Boil the rice cakes — Bring a large pot of water to a gentle boil. Carefully drop the flattened discs into the boiling water. Cook until they float to the surface, about 2 to 3 minutes — this is the sign that they are fully cooked.
4. Remove and cool — Using a slotted spoon or strainer, lift the palitaw out of the water and place them on a lined plate. Let them cool briefly.
5. Make the latik sauce — In a separate pan over low heat, combine the coconut milk and brown sugar. Stir continuously until the sugar is fully dissolved and the sauce thickens into a pourable syrup. Do not leave unattended.
6. Toast the coconut — In another dry pan over low heat, toast the grated coconut, stirring constantly, until it turns golden brown. Remove from heat immediately to prevent burning.
7. Coat the palitaw — Roll each cooled rice cake in the toasted grated coconut until all sides are evenly coated.
8. Drizzle with latik — Arrange the coated palitaw on a serving plate or banana leaves. Drizzle the latik sauce generously over the top just before serving.
9. Serve — Enjoy warm as a dessert or afternoon snack with hot coffee or tea.

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Nutrition Facts (per piece)

Serving Size	1 piece (~55g)
Calories	~180
Total Fat	6g
Saturated Fat	5g
Cholesterol	0mg
Sodium	15mg
Total Carbohydrate	30g
Dietary Fiber	1g
Total Sugars	14g
Protein	2g

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Chewy, sweet, coconutty, and dripping with caramel — Palitaw sa Latik is one of those simple Filipino desserts that never fails to bring a smile to the table!