Filipino Palitaw

Add the flour to a bowl. Add the water to the flour. Mix gently with a wooden spoon until the dough forms. Once the dough forms, take a bit of it and try to shape it into a ball. Does it feel hard? If so you will need to add a bit more water, about a tablespoon at a time. If it is too loose, you will need to add a bit more rice flour. Make sense? Cool.

Next bring a pot of water to a high heat and let that come to a boil. While this is going on, start forming those balls. The balls should be the size of a large marble, or about half the size of a golf ball. You can also flatten those balls into disc like shapes if you want. You decide.

While the water continues to boil, mix the sugar and coconut flakes onto a plate. If you are using sesame seeds, this would be the time to mix in some of those as well. Feel free to put that mixture in a bowl if you want. The goal with this is to use the cooked rice balls and roll or lightly coat them with this mixture, so whatever is easiest for you (plate or bowl) then you get to decide.

Once the water comes to a boil, add in the balls. My pot allowed for about 8 balls per time so whatever works.

The balls will cook away in the water, so feel free to reduce the heat to a simmer so it does not boil over. You will know when the balls are cooked when they begin to float. This takes about 8-10 minutes on average. Once the balls float, remove with a slotted spoon allowing the excess water to strain. Add the balls to a paper towel lined plate to let cool slightly.

Take the slightly cooled balls and roll and coat them in the coconut and sugar mixture. Repeat with the remaining balls. I think 3-4 balls per person works well and this batch probably makes about 25 balls, depending on the size.

I will admit that I personally think these are best eaten warm as over time the sugar coating melts due to the warm balls and they seem to get a bit wet but still good. Once these babies are coated they are ready to serve.