In a pan over medium heat, toast sesame seeds, stirring frequently, for about 30 to 40 seconds or until lightly browned and fragrant. Remove from heat and allow to cool.
In a bowl, combine toasted sesame seeds and sugar. Set aside.
In a bowl, combine rice flour and water and mix into a soft, pliable dough.
Divide the dough into portions and using the palm of hands, shape into balls and then flatten into oval disks about 1/4-inch thick.
In a pot over medium heat, bring about 5-inch deep of water into a rolling boil.
Individually drop the rice patties into the boiling water, making sure not to overcrowd the pot. Cook for about 2 to 3 minutes or until the patties float to the surface,
Using a slotted spoon, remove from the water and drain well. Arrange in a single layer on a parchment-lined platter to keep from sticking together and let cool just enough to touch.
While still warm, roll the palitaw on grated coconut to fully coat.
Sprinkle with sesame-sugar mixture before serving.