Toast the sesame seeds in a dry pan over low heat until lightly browned and aromatic. Let them cool slightly, then lightly crush them and mix with the sugar. Set aside.

In a mixing bowl, combine the glutinous rice flour and water. Mix until a soft, smooth dough forms.

Scoop about 2 tablespoons of dough and roll into a ball. Flatten into an oval or round disc about ¼-inch thick. Repeat with the remaining dough.

Bring a pot of water to a gentle boil.

Carefully drop the dough pieces into the boiling water, a few at a time.

Cook until each piece floats to the surface, about 2–3 minutes.

Remove using a slotted spoon and allow excess water to drain.

Roll each cooked palitaw in the grated coconut until fully coated.

Sprinkle generously with the toasted sesame seed and sugar mixture.

Serve warm or at room temperature.