Our old folks undeniably love our local kakanin. My mother and father, even my lola and tita when they were still alive, are huge fans of these sweet rice cakes. They come in varieties of flavor, color, shape, and texture.
In Malabon, the town where I grew up in, kakanin can be found everywhere. Go to one of our public markets and you will see a special section that sells different kinds of kakanin with names you probably have never heard of. In fact, the city is known for its delectable sapin-sapin, kutsinta, and biko elaborately served in a colorful array on a round bilao.
On this blog post, I will share to you my mother’s recipe for Palitaw. We call it dila-dila in Malabon because of its distinct shape (dila means tongue). The name palitaw was derived from how it is being prepared. Palitaw or litaw means “to appear,” or in this case, “to float,” because it starts to float in water once it’s cooked.
If you want to learn how to prepare palitaw, refer to the recipe below: