Heat a small pan on medium heat. Add sesame seeds and toast for a few seconds or until golden and fragrant. Transfer into a small serving bowl then mix in the sugar. Set aside.

On a large plate, pour on grated coconut. Set aside.

In a large bowl, combine Mochiko, water, and ube extract (if using) until it comes together & forms a play-doh-like consistency that springs back when you poke it. The dough should not be excessively wet or so dry it’s cracking. If the dough is too dry and won’t combine into a dough, add a very small amount of water at a time until it combines. If it’s too wet and mushy, add a very small amount of Mochiko at a time.

Dampen your hands and a tablespoon or melon baller with water to help prevent sticking. Scoop the dough, roll into balls, then flatten into disks.

Bring a pot of water to a boil. Working in batches of about 4 pieces, carefully add the dough to the pot. Cook for 3 - 4 minutes, or until they float completely. Remove them using a slotted spoon to drip off excess water.

Transfer them onto the grated coconut, gently press the coconut onto the palitaw, then transfer to a serving plate. Repeat for remaining palitaw. Serve with the sesame seed-sugar mixture on the side for guests to sprinkle before enjoying!