Special Palitaw Recipe – Soft, Chewy Filipino Rice Cake with Delicious Bukayo Topping
Special Palitaw Recipe
This Special Palitaw Recipe is a delightful Filipino kakanin that combines soft and chewy glutinous rice cakes with fresh grated coconut and a rich, buttery bukayo topping. While the traditional version of palitaw is coated with grated coconut, sugar, and toasted sesame seeds, this special version takes it to another level by adding homemade bukayo made from fresh coconut, dark brown sugar, and butter.
Palitaw is one of the most loved Filipino merienda treats because it is simple to prepare, requires only a handful of ingredients, and delivers a satisfying chewy texture. The name “palitaw” comes from the Filipino word litaw, which means “to float.” This perfectly describes how the rice cakes cook – they sink to the bottom of the boiling water and are ready once they float to the surface.
If you’re looking for a comforting Filipino dessert that’s easy enough for beginners yet impressive enough to serve during family gatherings, birthdays, holidays, or fiestas, this Special Palitaw Recipe is definitely worth trying. The combination of soft rice cakes, freshly grated coconut, and moist bukayo creates a wonderful balance of sweetness and texture that everyone will enjoy.
Whether you’re craving a nostalgic childhood favorite or introducing Filipino kakanin to friends, this recipe is guaranteed to become one of your favorites.
7 Helpful Tips for the Best Special Palitaw Recipe
Follow these simple tips to achieve perfectly soft and delicious palitaw every time.
1. Add Water Gradually
Never pour all the water at once. Different brands of glutinous rice flour absorb water differently. Add about one tablespoon at a time until the dough becomes soft, smooth, and easy to shape.
2. Aim for the Right Dough Consistency
The dough should be soft, smooth, and pliable. If it feels dry and cracks when flattened, add a little more water. If it’s sticky, sprinkle in a small amount of glutinous rice flour.
3. Keep the Palitaw Uniform in Size
Use approximately 1 tablespoon of dough for each piece before flattening. This helps create evenly sized palitaw with a consistent appearance and texture.
4. Wait Until They Float
Do not remove the palitaw immediately after dropping them into the boiling water. They’re fully cooked only after floating to the top.
5. Keep the Bukayo Moist
Cook the bukayo for only about five minutes. Overcooking evaporates too much moisture, making it dry instead of soft and sticky.
6. Use Fresh Grated Coconut
Fresh coconut provides better flavor, aroma, and texture compared to frozen or desiccated coconut.
7. Coat While Warm
Roll the cooked palitaw in fresh grated coconut while still warm so the coconut sticks better.
Why You’ll Love This Special Palitaw Recipe
- Easy to make using simple pantry ingredients.
- Soft and chewy texture that’s perfect for any merienda.
- Budget-friendly because it requires only a few ingredients.
- Rich homemade bukayo makes it extra special.
- Perfect for sharing with family and friends.
- Beginner-friendly with easy-to-follow instructions.
- No oven required, making it ideal for any kitchen.
Best Special Palitaw Recipe with Homemade Bukayo Topping
Ingredients
For the Dough
- 1½ cups glutinous rice flour
- Room temperature water
For Cooking
- Boiling water
For the Bukayo Topping
- 1½ cups fresh grated coconut
- ½ cup dark brown sugar
- 4 tablespoons butter room temperature
For the Coconut Coating
- 1 cup fresh grated coconut
Instructions
Prepare the Dough
- In a mixing bowl, combine the glutinous rice flour with room temperature water. Add the water slowly, about one tablespoon at a time, while mixing using your hands.
- Continue adding water until a smooth dough forms. The dough should be soft, pliable, and not sticky. Avoid adding too much water because different brands of glutinous rice flour absorb moisture differently.
Shape the Palitaw
- Scoop approximately one tablespoon of dough and roll it into a ball.
- Flatten each ball gently using both palms until it forms an oval or round disc about ¼ inch thick.
- Repeat until all the dough has been shaped.
Boil the Palitaw
- Bring a pot of water to a gentle boil over medium heat.
- Carefully drop the flattened dough into the boiling water.
- Allow them to cook until each piece floats to the surface. Floating indicates that the palitaw is fully cooked.
- Transfer each cooked piece onto a plate, leaving small spaces between them to prevent sticking.
Prepare the Bukayo
- Heat a pot over medium heat.
- Add the butter, fresh grated coconut, and dark brown sugar.
- Stir continuously while cooking for about five minutes. The bukayo should remain moist and slightly sticky. Avoid overcooking because it will become dry once cooled.
- Transfer into a bowl and let it cool slightly.
Coat the Palitaw
- Roll each warm palitaw in fresh grated coconut until completely coated.
- Top generously with the prepared bukayo.
Serve
- Serve immediately while still soft and fresh.
- Enjoy this delicious homemade Filipino kakanin with coffee, hot chocolate, or your favorite afternoon drink.
Other Ways of Cooking
This Special Palitaw Recipe is traditionally cooked by boiling and this method is highly recommended.
Can You Bake It?
No. Baking dries out the dough and changes the texture completely.
Can You Cook It in an Air Fryer?
No. An air fryer is not suitable because palitaw requires boiling water for proper cooking. The floating process is also how you know the rice cakes are fully cooked.
Storage
Palitaw is best enjoyed fresh on the day it is made, when the rice cake is soft and chewy and the fresh coconut and bukayo are at their best. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. If stacking the palitaw, place parchment or wax paper between the layers to help prevent sticking.
Serve chilled or allow the palitaw to sit at room temperature for about 15-20 minutes before serving to soften slightly.
Freezing is not recommended, as the texture of the palitaw, fresh grated coconut, and bukayo will deteriorate after thawing.
Special Palitaw Recipe Video
For more recipe videos, visit our YouTube channel, Onyok Kokok, by clicking the link below.
https://www.youtube.com/@onyokkokok8538
Discover more step-by-step written recipes by clicking the link below.
Filipino Recipes & Cooking – Onyok Kokok Kitchen
Final Note
This Special Palitaw Recipe is a wonderful twist on one of the Philippines’ most beloved traditional kakanin. Instead of the classic sugar-and-sesame topping, the rich homemade bukayo adds a delicious buttery coconut flavor that perfectly complements the soft and chewy rice cake.
The recipe is beginner-friendly, budget-friendly, and made with simple ingredients that are easy to find. Whether you’re preparing it for merienda, family celebrations, potlucks, or simply satisfying your craving for homemade Filipino desserts, this recipe is sure to impress.
