Palitaw at Biko by Liza's Kitchen

Palitaw and Biko are classic Filipino desserts known for their delightful texture and rich flavors. Palitaw, a type of glutinous rice cake, is made from sweet rice flour dough that is flattened and boiled until it floats, hence the name "palitaw," which means "to float" in Tagalog. Once cooked, these cakes are typically coated with grated coconut, sugar, and toasted sesame seeds, providing a lovely combination of sweet and nutty flavors. Biko, on the other hand, is a sticky rice cake usually made from glutinous rice cooked with coconut milk and brown sugar, then topped with latik (caramelized coconut milk curds) for added richness and texture. This dessert is especially popular during special occasions and festive celebrations in the Philippines. I’ve personally enjoyed making both Palitaw and Biko at home, as they bring a comforting taste of Filipino heritage right to the kitchen. The key to perfect Palitaw is ensuring the dough feels just right—not too dry or wet—so it holds shape and floats properly when boiled. For Biko, slow cooking the rice with coconut milk and brown sugar is essential to achieve that creamy and luscious consistency. Experimenting with toppings can also add interesting twists. For Palitaw, some variations include adding toasted coconut flakes or even a pinch of salt to balance the sweetness. For Biko, serving it warm with extra latik on top makes it even more indulgent. Whether you are new to Filipino desserts or looking to recreate a beloved treat from your childhood, making Palitaw and Biko at home is an enjoyable and satisfying experience. With a few simple ingredients and some patience, you can impress your family and friends with these delightful, traditional sweets right from Liza’s Kitchen inspirations.