Palitaw Sa Latik (Sweet Rice Dumplings In Coconut Milk

I did a marathon kakanin “cook fest” yesterday, I made palitaw in coconut milk, biko and cassava cake. These, except for the palitaw in coconut milk are for my daughter to bring in school for their Linggo ng Kultura (Filipino Language & Culture Week).

To start with I’ll give you palitaw in coconut milk. If you don’t know palitaw, please refer here. This is basically the same the only difference is, it is cooked/boiled in sweetened coconut milk with latik. I like this better than palitaw itself. I saw this being made once by a relative of my mother when I was a little girl, and that’s how I knew how to make it.

It is best eaten fresh or on the day it was made. Coconut milk doesn’t stay fresh that long even if it is sweetened with sugar. I just made a serving of this since I do not have anymore sweet rice flour, I’ve used most of it making palitaw and sesame seed balls.

You have to forgive the shape of my palitaw; I was doing a lot of things at the same time and I absent-mindedly added another tablespoon of water on my rice flour, it turned into watery paste, so what I did is scoop it with a teaspoon and submerge it in boiling coconut milk to harden a bit, I then used another teaspoon to pry it off and then drop it again in the boiling coconut milk to continue cooking.

My husband, not a big fan of anything with coconut, like this. He said it’s good but only in small quantities and I agree, I don’t advise consuming more than a serving of this ( a serving to me is 4-5 pieces of palitaw ) or you might have a stomach discomfort because of too much coconut milk at once (especially for those who are not used to eating something made with coconut milk).

note: No matter what angle I take, I couldn’t make this kakanin look better and appetizing in pictures so I’m only posting one, but trust me it is very good even if you don’t like coconut that much or not at all, the latik added a little something something to this dish.

1 serving

1/3 cup sweet rice flour
1 tablespoon water ( you might be needing more)
1 cup fresh coconut milk or 1/2 cup of canned coconut millk diluted with 1/2 cup water
1/4 cup brown sugar
1 tablespoon latik

To make latik just for this recipe: , boil a 1/2 cup of pure coconut milk in a non-stick pan on medium high heat until all the liquid evaporates and only the curds are left. Lower the heat and gently stir the coconut milk curds until browned. It will yield about 1-2 tablespoons of latik. See also kakanin toppings.

Boil coconut milk and sugar in a saucepan, add a pinch of salt. Taste to find out if it is to your liking and adjust accordingly.


Make the palitaw by combining sweet rice flour and water, stir with a fork until it comes together and form a dough, add more water if it’s still crumbly and add more flour if you’ve added more water than you should have ( like what happened to me except I didn’t have any more flour). Form into balls between your palms and flatten it.

Drop in the boiling sweetened coconut milk. Let it cook until the palitaw float on top, add the latik and simmer for for 5 more minutes, you should end up with a slightly thickened coconut sauce.

Serve warm.

Happy Cooking!


5 Responses to "Palitaw Sa Latik (Sweet Rice Dumplings In Coconut Milk"

  1. Pia in germany   September 11, 2009 at 9:23 am

    Thanks so much for this recipe! I have been looking and looking. My friend while she lived with us made this for the kids and I and it is a huge fave! I have been trying to remember how to make it! Also she made a wonderful baked sweetened coconut milk thing in the oven–also using rice flour…we sliced it like a thin pancake ..any ideas, it would brown lightly on the top and was another devine coconut dessert!

  2. Kay   September 6, 2009 at 10:15 pm

    Hi Olive,

    this is a great Food site!! I truly enjoyed the recipes you have on.. IT would be even better if you have some definitions food terminologies or equipments used.. something like that.. do email me back .. as terms like julienne, blanched.. makes me lost..

    Thanks for the wonderful food experience!!

    • Olive   September 7, 2009 at 1:56 am

      Hi Kay 🙂
      Oh, sorry about that, I will add a page about cooking terms and essential kitchen tools. I just assumed that everyone knows it already and didn’t bother with the explanation or definition..Thanks for pointing it out Kay, sometimes I forget that I was once clueless in the kitchen.

      I’m so glad you dropped by, come back often..;)

  3. Florisse Scouten   September 5, 2009 at 8:44 pm

    THIS! is the recipe I have been looking for in the past 2 weeks. Been craving for palitaw in coconut milk. (I mistakenly left a comment on the other palitaw page)
    I used to have this for merienda when I was a kid but the palitaw was round and has a dimple in the middle. The picture is simply mouth-watering. Thank you so much for making this and publishing it!!!!!!

    • Olive   September 6, 2009 at 4:10 am

      You’re welcome Florisse, this is one of my favorite childhood merienda too and I can’t find it anywhere so I have to learn how to make it….glad you found it 🙂


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