Palitaw is a Filipino rice cake made from glutinous rice flour dough that is boiled until it floats, then finished with sweet toppings.

Can I make the toppings ahead?

Yes. The latik and jackfruit coconut sauce can be prepared ahead and rewarmed before serving.

How do I know the dough has enough water?

The dough should feel smooth and easy to shape without cracking. If it looks dry, add a small splash of water at a time.

Desserts

Rice Dishes

13 September 2025

Palitaw with Latik and Jackfruit Coconut Sauce

Name: Palitaw with Latik and Jackfruit Coconut Sauce
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6
Ingredients: 250 g glutinous rice flour; 180 ml water (add gradually until a smooth dough forms); 480 ml coconut milk; 200 g sugar (adjust to taste); salt (pinch); 75 g jackfruit (thinly sliced); 30 g sesame seeds (toasted and lightly crushed); 480 ml coconut cream (cook until the oil separates and the solids turn golden for latik)

RecipeShare Test Kitchen

Soft glutinous rice cakes coated in sesame seeds, topped with crisp latik, and served with a warm jackfruit coconut sauce for a classic Filipino dessert.

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Palitaw with Latik and Jackfruit Coconut Sauce

This version of palitaw keeps the familiar chewy rice cake base and adds two finishing elements that make it feel more layered: crisp latik and a warm coconut sauce with slices of jackfruit. It is still a simple dessert, but the combination of textures makes it suitable for sharing at gatherings or serving as a merienda.

The rice cakes themselves stay mild, which lets the toasted sesame seeds, coconut, and fruit carry most of the flavor. That balance is what keeps the dish from feeling overly sweet.

Flavor and Texture Notes

Palitaw is soft and pleasantly chewy, while the sesame coating adds a dry, toasted contrast. The coconut sauce brings richness, and the jackfruit adds a fruity aroma that works well with the caramel notes of the latik.

Technique Tips

Shape the dough pieces evenly so they float at about the same time.
Do not overcook the palitaw after it rises to the surface or it can become too soft.
Stir the coconut cream regularly while making latik so the solids brown evenly.

Serving Suggestions

Serve the palitaw warm if you want a softer texture and a looser sauce. For a firmer bite, let the pieces cool slightly before topping them.

If you are serving this as part of a dessert spread, smaller portions work well because the coconut sauce and latik are rich.

Storage

The sauce and latik can be refrigerated separately for up to 3 days. The rice cakes are best on the day they are cooked, but they can be rewarmed briefly in warm water if needed.

Palitaw with Latik and Jackfruit Coconut Sauce

RecipeShare Test Kitchen

Soft glutinous rice cakes coated in sesame seeds, topped with crisp latik, and served with a warm jackfruit coconut sauce for a classic Filipino dessert.

Palitaw with Latik and Jackfruit Coconut Sauce image

Desserts

Rice Dishes

Prep Time

20 mins

Cook Time

25 mins

Total Time

45 mins

Servings

Chef's Tips

Add the water gradually so the dough stays soft but not sticky.
Keep the palitaw pieces small and even so they cook at the same rate.
Cook the latik slowly over medium heat so the solids brown evenly.

Tools Used

Saucepan Mixing BowlSlotted Spoon

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Ingredients

Scale

USMetric

Scale

Palitaw Dough

250 g glutinous rice flour
180 ml water - add gradually until a smooth dough forms

Jackfruit Coconut Sauce

480 ml coconut milk
200 g sugar - adjust to taste
salt - pinch
75 g jackfruit - thinly sliced

Toppings

30 g sesame seeds - toasted and lightly crushed
480 ml coconut cream - cook until the oil separates and the solids turn golden for latik

Instructions

Toppings

1
Toast the sesame seeds and crush them lightly. Set aside.
2
Cook the coconut cream in a saucepan over medium heat until the oil separates and the solids turn golden brown. Drain the crisp latik and reserve.

Jackfruit Coconut Sauce

1
Combine the coconut milk, sugar, and a pinch of salt in a saucepan. Simmer gently until slightly thickened.
2
Add the sliced jackfruit and cook for 1 to 2 minutes, then keep warm.

Palitaw Dough

1
Mix the glutinous rice flour with water until a smooth dough forms.
2
Divide and shape the dough into small flat rounds.
3
Drop the rounds into boiling water and cook until they float to the surface. Lift them out with a slotted spoon.

Assemble

1
Coat the warm palitaw pieces in the toasted sesame seeds.
2
Spoon over the jackfruit coconut sauce and finish with crisp latik.
3
Serve warm or at room temperature.

Comments & Reviews

Sheila
9/13/2025
The sesame coating balanced the sweet sauce nicely.
Mina
9/13/2025
I used canned jackfruit and it still came out fragrant and rich.
Laarni
9/13/2025
The jackfruit and latik together made this feel extra special.

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Nutrition Facts

Serving Size: 1 portion (about 2 pieces with sauce and topping)

Calories 260

% Daily Value*

Total Fat 11g14%

Saturated Fat 4g20%

Trans Fat 0g

Cholesterol 0mg0%

Sodium 60mg3%

Total Carbohydrates 39g14%

Dietary Fiber 2g7%

Sugars 17g

Protein 3g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Palitaw with Latik and Jackfruit Coconut Sauce

The rice cakes themselves stay mild, which lets the toasted sesame seeds, coconut, and fruit carry most of the flavor. That balance is what keeps the dish from feeling overly sweet.

Flavor and Texture Notes

Technique Tips

Shape the dough pieces evenly so they float at about the same time.
Do not overcook the palitaw after it rises to the surface or it can become too soft.
Stir the coconut cream regularly while making latik so the solids brown evenly.

Serving Suggestions

Serve the palitaw warm if you want a softer texture and a looser sauce. For a firmer bite, let the pieces cool slightly before topping them.

If you are serving this as part of a dessert spread, smaller portions work well because the coconut sauce and latik are rich.

Storage

The sauce and latik can be refrigerated separately for up to 3 days. The rice cakes are best on the day they are cooked, but they can be rewarmed briefly in warm water if needed.