Palitaw with Yema Fillings/ Palitao de Leche (Sticky Rice Dumplings Coated with Sugar and Coconut and Stuffed with Milk Custard)


For the Palitaw (Sticky Rice Dumplings)
  • 2 cups giniling na malagkit (glutinous rice flour)
  • 1 cup water
  • 1 tsp. pandan extract (optional)
  • ½ cup white sugar
  • 1 cup grated coconut
  • ¼ cup sesame seeds, toasted

For the Yema Fillings (Milk Custard)
  • 1 can (300 mL) condensed milk
  • 3 egg yolks
  • 1 tbsp. butter


Prepare Plain Palitaw (Sticky Rice Dumplings)
  1. Place the glutinous rice flour in a bowl. Put pandan extract (optional) and gradually add water to form a soft and smooth dough but firm enough to knead into a ball.
  2. Using your floured hands, scoop about two tablespoons of the rice dough and then form it into an oval-shaped ball. Flatten the dough using the palms of your hands. Set aside on a separate plate. Repeat the process until the rest of the dough is used up.
  3. Fill a heavy-bottomed pot with water. Bring the water into a rolling boil. Carefully drop the flatten dough into the boiling water. Do it by batch and do not overcrowd the pot.
  4. Cook the rice dough for about 3 minutes or until the dumplings float on to the surface of the boiling water. 
  5. Scoop out the floating dough using slotted spoon. Transfer in to the strainer to drain excess water. Allow to cool for a while. 
  6. Drench the rice cake in grated coconut. Sprinkle with sugar and sesame seeds.
  7. Arrange the coated dumplings in a platter and then serve. Enjoy!

Prepare Yema-filled Palitaw (Sticky Rice Dumplings Stuffed with Milk Custard)
  1. Do steps 1 and 2 above.
  2. Put about one tablespoon of yema at the middle of the flattened dough. Shape again the dough into an oval-shaped dough keeping the fillings intact in the middle. Flatten the stuffed dough using the palms of your hands. Be careful not to break the dough to avoid the fillings from oozing out. Do the same with the rest of the dough.
  3. Continue with steps 3 to 7 above. Enjoy!

Prepare Yema Fillings (Milk Custard)
  1. Place a saucepan on a medium to low heat. Mix together the butter, condensed milk and egg yolks. Whisk very well to evenly combine.
  2. Stir constantly for about 10 minutes or until the custard becomes sticky. Set aside to cool.

**Number of Servings: Makes 12 to 15 dumplings

  1. If you want gooey fillings, serve the stuffed dumplings while hot.
  2. You can pair the palitaw with hot beverage like tea and coffee, or with cold drinks like sago't gulaman samalamig.