1. In a mixing bowl, combine glutinous rice and water. Mix it well to form a dough or galapong. Adjust the measurement depending on the room temperature. If it’s warm you might need to add a few more drops of water. If it is sticky, add few more glutinous flour 1 tbsp. at a time. The dough (galapong) should not be sticky or too dry.

2. Once ready, scoop a small amount of galapong about a size of a golf ball. Roll it in between your palms then once smooth, flatten it depending on your preferred thickness. Set aside and continue the procedure till all the galapong is consumed. Or alternatively, you can do this procedure at the same time of cooking.

3. Pour water in a small frying pan and wait till it boils. When it starts to boil, transfer the palitaw into the pan. Make sure not to overcrowd it. Let it cook on a medium heat for about a minute or depending on the thickness of the palitaw. It will be ready as soon as the palitaw floats.

4. Transfer the cooked palitaw in a plate with grated coconut. Make sure the water is drain completely. Cover the palitaw with the grated coconut and transfer in a seeving plate.

5. Combine the sugar and toasted sesame seed. And use this as toppings for the palitaw. Enjoy while it’s warm!