Palitaw

Instructions

1. Prepare the dough
   In a large mixing bowl, combine the glutinous rice flour and a pinch of salt. Gradually add water while mixing until you form a soft, pliable dough that doesn't stick to your hands. The consistency should be similar to playdough.
2. Shape the palitaw
   Lightly oil your hands to prevent sticking. Take about 2 tablespoons of dough and shape it into a ball, then flatten it into an oval or round disc about 1/4 inch thick. Set aside on a plate. Repeat with the remaining dough.
3. Cook the rice cakes
   Bring 4 cups of water to a boil in a large pot. Gently drop 3-4 palitaw pieces into the boiling water. They will sink initially, then float to the surface when cooked (palitaw means 'to float' in Filipino). Once they float, cook for an additional 30 seconds, then remove with a slotted spoon and drain on a plate lined with paper towels.
4. Prepare the toppings
   Mix the grated coconut and sugar in a shallow dish. In a separate dish, place the toasted sesame seeds. While the palitaw are still warm and slightly wet, roll each piece in the coconut-sugar mixture, ensuring they're well coated on all sides.
5. Finish and serve
   Sprinkle each palitaw with toasted sesame seeds, pressing gently to adhere. Arrange on a serving plate and serve immediately. These sweet rice cakes are best enjoyed fresh at room temperature.