FILL A 2-QUART SAUCEPAN WITH WATER 2/3 FULL. BRING IT TO A BOIL OVER MEDIUM HIGH HEAT.

MEANWHILE IN A BOWL, MIX SWEET RICE FLOUR WITH WATER, YOU MAY NEED MORE OR LESS WATER, MIX UNTIL IT ALL COMES TOGETHER TO FORM A BALL OF DOUGH. KNEAD LIGHTLY, IT SHOULDN’T BE DRY NOR TOO WET, IF ITS STICKY ADD MORE FLOUR AND A LITTLE MORE WATER IF IT’S TOO DRY. TAKE ABOUT A TABLESPOON AND ROLL IT IN BETWEEN YOUR HANDS AND FLATTEN IT. TRADITIONALLY, PALITAW’S SHAPED LIKE A TONGUE.

ALTERNATIVELY, YOU CAN ROLL THE DOUGH ON A LIGHTLY FLOURED SURFACE AND ROLL UNTIL IT’S ABOUT 1/4 INCHES THICK AND USE COOKIE CUTTERS TO CUT IT IF YOU WANT UNIFORM SHAPES. I PREFER THE ROUND CUTTER, I TRIED A FEW HEARTS BUT SINCE YOU’RE GONNA ROLL IT IN GRATED COCONUT, YOU WON’T SEE THE SHAPE CLEARLY SO I MADE IT MOST OF IT IN ROUND SHAPES.

TOAST THE SESAME SEEDS IN A NON-STICK PAN UNTIL GOLDEN.

COMBINE FRESH GRATED COCONUT AND SUGAR ON A PLATE

TO CONTINUE, DROP THE FORMED PIECES OF DOUGH INTO THE POT OF BOILING WATER, WAIT FOR IT TO FLOAT ON TOP AND USING A SLOTTED SPOON, LAY IT ON THE GRATED COCONUT/SUGAR MIXTURE. ROLL IT UNTIL WELL COATED THEN ROLL ON SESAME SEEDS.

THAT’S IT, FINISHED! ENJOY IT WITH A CUP OF TEA OR COFFEE.