Published over 2 years ago with

A classic and traditional Filipino dessert made from rice flour, locally known as galapong. Coated with finely shredded coconut, sugar and toasted sesame seeds. 


  • 1 coconut, finely shredded
  • 1 cup sugar
  • 30 grams sesame seeds, toasted
  • 400 grams glutinous rice flour (galapong)
  • 1 1/2 cup water, for the dough
  • 1 big pot of boiling water for cooking the rice cakes

In a mixing bowl, put the flour and add water in small amount while mixing.
Mix it thoroughly until the dough is nice and firm. Set it aside.

Get small portion from the ball of dough. Roll it in your palms to make round cakes and then press it to make it flat. Take some dry flour for your hand to prevent sticking.

Boil a big pot of water. When water is boiling briskly, carefully add the flat mini cake dough. Cook in small batch for proper cooking and avoid sticking the cakes together.
No timer needed here, when the cakes float it is ready (Palitaw means to float). Drain and set aside.

Heat a non-stick skillet pan and add the sesame seeds. Frequently toss or shake the pan to avoid burning the seeds. Smoke starts to show and you can smell the aroma of the sesame. Remove from heat and set aside in a small bowl.

Place the shredded coconut in a plate.
On another plate, mix the sugar and the toasted sesame seeds.
Get a cooked and properly drained rice cake and coat it with coconut. Then to the next plate, coat it with the sugar-sesame mix. Stage in your serving dish.


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