Palitaw:

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1 pack (500 grams) glutinous rice flour or malagkit powder

2 ½ cups water (add gradually)

¼ cup white sesame seeds

2 cups coconut cream (for latik)

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Ginataan:

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3 cups coconut milk

2 cups water

1 cup white sugar (to taste)

Cooked palitaw

2 cups langka (jackfruit)

2 cups cooked sago (optional)

Toasted sesame seeds

Pinch of salt

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1. In a bowl, combine the glutinous rice flour or malagkit powder with water gradually, kneading until you achieve a dough that resembles clay.

2. Take a small portion of the dough, roll it into a ball, flatten it, and create an indentation in the center.

3. Bring a pot of water to a boil and cook the palitaw until they float, then remove them from the pot and set aside, being careful not to overcook.

4. In a dry pot, toast the white sesame seeds over medium-low heat, stirring continuously until they turn brown and fragrant, then set aside.

5. In the same pot, add coconut cream and cook over medium heat, stirring constantly until it thickens, curdles into latik, and turns brown; strain and set aside.

6. Return to the same pot, add more coconut cream, water, and sugar to taste; once it starts to simmer, incorporate the cooked palitaw, jackfruit, cooked sago, toasted sesame seeds, latik, and a pinch of salt.

7. Cook on medium heat for 8 to 10 minutes until the sauce thickens and coats the ingredients.

8. Allow the mixture to cool, adding extra liquid if it becomes too thick, then serve topped with additional latik and sesame seeds.