(Filipino Sweet Rice Cake "Dumplings") From various online sources. You will need sweet glutinous white rice to prepared this recipe. Available at Asian markets and Bob's Red Mill also sells it. *DO NOT* substitute standard long grain white rice. Functions as a dessert or snack.
Combine the sugar, toasted coconut and sesame seeds in a plate or wide prep bowl.
Bring a pot of water to a full BOIL.
In a mixing bowl stir together the rice flour and water/(coconut milk). At first the mixture will be soupy but within only a few minutes the rice will have absorbed the liquid and it will turn from a batter to dough constistency.
Oil a small cookie scoop or similar (I use my stainless steel coffee scoop I picked up at Starbucks long time ago) and scoop out 2 tablespoons of the dough. Slightly flatten and boil the palitaw in the water but do not crowd. Once the palitaw has boiled to the surface of the water, use a spider skimmer or slotted spoon and transfer to a tea towel-lined or paper towel-lined plate to soak up any residual water. As soon as the palitaw are cool enough to touch, still hot (and sticky!), roll the flattened balls into the coconut/sugar mixture.
Arrange on a plate or serving platter and garnish with a sprinkle of ground cinnamon. Any leftover coconut/sugar mixture can be garnished on top, too.