Palitaw is a term used to call a sweet flat rice cake that is eaten in the Philippines as a snack or dessert. Originally, grounded or pounded sticky rice is used to make this rice cake (called kakanin in the local language) you can use simply coconut ,sugar and toasted sesame seed for flavoring.

I tried making Kaya jam at home, but I failed when I made it in a pot since the mixture didn't come together. The ingredients and cooking steps are similar between Kaya jam and custard cream, so I thought it might work if I made basic custard cream first, then add coconut milk using a microwave.I used a large egg. I wrote down the amount of coconut milk as 50-100 ml, but the more you use, the stronger the coconut flavor becomes so adjust the amount to your liking. Drain the yogurt really well. If the yogurt isn't drained properly, the cream will be runny and watery. Recipe by Rurian

#may2026 This is my moms recipe. My I miss her. I find a lot of treasures in her recipe box. This one is a favorite and deserves a spot on my 2026 calendar.

When I first learned how to make meringue, this became my trademark pie.

This is a Filipino sweet ricecake usually eaten as snack. Very easy to make

Its an awsome pie that my family just loves!! It's better the next day and just awsome!!!

The word Palitaw means to float/floating. When the palitaw floats, it means that it is already cooked. It is a traditional snack that will surely satisfy your cravings.

This is a substitute and alternative to cream cheese. Depending on what you add to it you can make it into yogurt, icing, whipped cream, or use it as a filling. The base tastes like cream cheese with a touch of sweetness, complimented with coconut, when cultured for 36 hours. When cultured for a while longer it is much more tangy/sharper.With fall and winter holidays coming up I will post more/better quality cooksnaps of it being used as a filling or as icing on some of my favorite seasonal foods/snacks.