Palitaw baby

2 cups glutinous rice flour
1 cup water
1-1/2 cups grated coconut
1/2 cup sugar
2 tablespoons sesame seeds, toasted

Knead the rice flour and water in a mixing bowl to make a smooth dough that holds together and separates cleanly from the bowl. With floured hands, pinch off about 1-1/2 tablespoons of the dough, roll into a ball and flatten into a patty, about 2 to 3 inches in diameter and about 1/4 inch thick. Set aside on a dry plate. Repeat with the rest of the dough.

Place grated coconut in a bowl. Mix sugar and toasted sesame seeds in a separate bowl.

Bring 2 quarts of water to a boil in a pot. Drop the dumplings into the pot and boil until they rise and float to the top, about 1 to 3 minutes. Scoop them out with a wire mesh skimmer and drain.

Roll the dumplings in coconut and then sprinkle generously with sugar and toasted sesame seeds.

Serve warm or at room temperature.

Cooking Notes:

1. When using frozen grated coconut, thaw it completely and drain the excess water either by pressing with your hands or using a fine mesh strainer. Spread coconut over a baking pan and lightly toast it at 350 degrees F for about five minutes.

2. How to toast sesame seeds. Place sesame seeds on a small pan or skillet that is dry and oil-free. Shake the pan so seeds evenly spread to a thin layer. Toast the seeds over medium heat, shaking the pan or stirring the seeds with a wooden spoon often. Toast until seeds are fragrant and they turn light caramel in color, about a few minutes. Immediately place the toasted seeds to a plate and let them cool. Do not leave them in the hot skillet where they will burn.

3. Drop one to three dumplings at a time so that they do not stick with each other and crowd the pot.