Palitaw (Rice Paste Rolled in Sesame Seeds)

Yields 12 pieces


  • 1 cup or 185 g glutinous rice (malagkit)
  • 2 cups or 450 ml water
  • 1 1/2 cups or 375 g peanuts
  • 1/2 cup or 60 g sesame seeds
  • 1/2 cup or 95 g white sugar
  • 1 mature coconut



  1. Wash rice then soak in the water for at least 3 hours.
  2. Drain the water from the rice.
  3. In a blender, grind the rice into a smooth paste.
  4. Wrap the rice paste in cheesecloth and let it sit until all the liquid has drained. A heavy weight set on top will help squeeze out the excess water.
  5. Roll the rice paste into small balls approximately 50 grams each and 2.5 cm or 1-in in diameter. Using the palms of your hands, flatten each ball until 1 cm think. With your thumb make a dent by pressing the center of each cake. Arrange flattened cakes side by side on a baking tray.


  1. Toast the peanuts. Chop coarsely.
  2. Toast the sesame seeds.
  3. Combine the sugar, toasted sesame seeds, and peanuts on a plate.
  4. Crack the coconut and grate the meat. Set aside.


  1. Fill a medium sized pot with water, and bring to a boil.
  2. Drop flat cakes in, one at a time. When they rise to the surface, the palitaw are cooked.
  3. Transfer to a large bowl of water. This will ensure that they do not stick together.

Serving suggestion:

Just before serving, take each flattened cake and stretch in into a ribbon like piece. Dredge each in the sugar sesame peanut mixture.
Coil the pieces and arrange on a platter. Sprinkle with the grated coconut.