To make latik just for this recipe: , boil a 1/2 cup of pure coconut milk in a non-stick pan on medium high heat until all the liquid evaporates and only the curds are left. Lower the heat and gently stir the coconut milk curds until browned. It will yield about 1-2 tablespoons of latik. See also kakanin toppings.
Boil coconut milk and sugar in a saucepan, add a pinch of salt. Taste to find out if it is to your liking and adjust accordingly.
Make the palitaw by combining sweet rice flour and water, stir with a fork until it comes together and form a dough, add more water if it’s still crumbly and add more flour if you’ve added more water than you should have ( like what happened to me except I didn’t have any more flour). Form into balls between your palms and flatten it.
Drop in the boiling sweetened coconut milk. Let it cook until the palitaw float on top, add the latik and simmer for for 5 more minutes, you should end up with a slightly thickened coconut sauce.