Pro Tips
**Chef's Tips & Troubleshooting:**
- Bring butter and eggs to room temperature before creaming — they incorporate air better for a lighter texture.
- Don't open the oven door during the first half of baking — the temperature drop can cause cakes to collapse.
- Preheat the oven fully before putting anything in — a cold oven gives dense, flat results.
Cooking Tips
Let the dessert cool completely before slicing or serving — many Filipino sweets set and develop their best texture as they rest. Use fresh coconut milk (gata) when available rather than canned. The natural sweetness and rich consistency make a noticeable difference.
Ingredient Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Store desserts in a sealed container at room temperature for up to 2 days, or refrigerate for up to a week. Let chilled desserts come to room temperature before serving for the best texture and flavor. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Palitaw
Palitaw is made with glutinous rice flour, grated coconut, sesame seeds, and sugar. Soft, chewy, and gluten-free, this Filipino delicacy is delicious as a snack or dessert. If you're looking for a quick and easy sweet treat, Palitaw is your answer! This sticky rice cake is filling and delicious, with a perfectly soft and chewy patty coated with grated coconut, toasted sesame seeds, and sugar. Traditional Palitaw is made from glutinous rice grains soaked in water overnight and then processed into.
Instructions
- In a pan on medium heat, toast sesame seeds, stirring frequently, for about 30 to 40 seconds or until it gets lightly browned and fragrant. Remove from heat and allow to cool.
- Mix toasted sesame seeds and sugar.
- Mix rice flour and water and mix into a soft, pliable dough.
- Divide the dough into portions and using the palm of hands, shape into balls and then flatten into oval disks about ¼-inch thick.
- In a pot on medium heat, bring about 5-inch deep of water into a rolling boil.
- Individually drop the rice patties into the boiling water, making sure not to overcrowd the pot. Cook for about 2 to 3 minutes or until the patties float to the surface,
- Remove from the water and drain well. arrange in a single layer on a parchment-lined platter to keep from sticking together and let cool just enough to touch. using slotted spoon
- While still warm, roll the palitaw on grated coconut to fully coat.
- Sprinkle with sesame-sugar mixture before serving.
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Pro Tips & Troubleshooting
- Bring butter and eggs to room temperature before creaming — they incorporate air better for a lighter texture.
- Don't open the oven door during the first half of baking — the temperature drop can cause cakes to collapse.
- Preheat the oven fully before putting anything in — a cold oven gives dense, flat results.
Cooking Tips
Use fresh coconut milk (gata) when available rather than canned. The natural sweetness and rich consistency make a noticeable difference.
Substitutions
Storage & Reheating
Store desserts in a sealed container at room temperature for up to 2 days, or refrigerate for up to a week. Let chilled desserts come to room temperature before serving for the best texture and flavor.
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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