Foodietarsiidae adapted by JojoM

Soft palitaw rice cakes coated with sesame seeds, topped with crispy latik, and drizzled with sweet coconut milk and jackfruit sauce. A Filipino kakanin favorite.
Palitaw is one of the most beloved Filipino kakanin—soft, chewy rice cakes boiled until they “float” (hence the name palitaw), then coated in sesame seeds. This recipe takes the classic version further with a luscious coconut jackfruit sauce and crunchy golden latik for the ultimate sweet treat. 🌴✨
Instead of just sugar and coconut, this version is dressed up with:
Every bite is a balance of chewy, creamy, sweet, and crunchy—truly a kakanin worth sharing.
This dish shines as a merienda snack or as a party dessert centerpiece. Serve warm and freshly drizzled with sauce for the most comforting experience. Pair with salabat (ginger tea) or a cup of barako coffee for a nostalgic Filipino pairing. ☕
👉 Gradually add water to your glutinous rice flour until you get a smooth but pliable dough.
👉 Cook palitaw in boiling water only until they float—don’t overcook.
👉 Prepare latik ahead of time; it stores well and saves effort when assembling.
👉 Fresh jackfruit makes a big difference, but canned is a good shortcut.
Whether you grew up with palitaw or it’s your first time trying, this Palitaw sa Latik with Jackfruit is comfort food at its finest. It’s simple yet indulgent, traditional yet special. Perfect for family gatherings, holidays, or whenever you need a taste of home. 🥥🍚💛
Soft palitaw rice cakes coated with sesame seeds, topped with crispy latik, and drizzled with sweet coconut milk and jackfruit sauce. A Filipino kakanin favorite.

Adjust water gradually when mixing dough to avoid it becoming too sticky.
Make latik ahead of time and store in an airtight container.
Use fresh langka for best flavor, but canned jackfruit works in a pinch.
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Toast sesame seeds and crush lightly using mortar and pestle. Set aside.
Cook coconut cream until golden curds form and crisp. Drain and reserve latik.
In a saucepan, combine coconut milk, sugar, and a pinch of salt. Simmer until slightly thickened.
Add sliced jackfruit and simmer briefly. Set aside.
Mix glutinous rice flour with water gradually to form a smooth dough.
Shape into small flat rounds.
Drop into boiling water and cook until they float. Remove with slotted spoon.
Coat cooked palitaw in sesame seeds.
Top with crispy latik.
Drizzle generously with coconut jackfruit sauce and serve warm.
9/13/2025
Philippine rice cakes are always better with jackfruit.
9/13/2025
Must cook this weekend 😁🥰
9/13/2025
Cinematic! Nagutom pa ako habang nanonood.
9/13/2025
Sarap ng pagkagawa ng recipe 😋👌
9/13/2025
Mouth watering... saan nag originate ang ganyang style ng palitaw?
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Serving Size: 1 piece with sauce
* 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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