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!




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