In a mixing bowl, combine the glutinous rice flour with room temperature water. Add the water slowly, about one tablespoon at a time, while mixing using your hands.

Continue adding water until a smooth dough forms. The dough should be soft, pliable, and not sticky. Avoid adding too much water because different brands of glutinous rice flour absorb moisture differently.

Scoop approximately one tablespoon of dough and roll it into a ball.

Flatten each ball gently using both palms until it forms an oval or round disc about ¼ inch thick.

Repeat until all the dough has been shaped.

Bring a pot of water to a gentle boil over medium heat.

Carefully drop the flattened dough into the boiling water.

Allow them to cook until each piece floats to the surface. Floating indicates that the palitaw is fully cooked.

Transfer each cooked piece onto a plate, leaving small spaces between them to prevent sticking.

Heat a pot over medium heat.

Add the butter, fresh grated coconut, and dark brown sugar.

Stir continuously while cooking for about five minutes. The bukayo should remain moist and slightly sticky. Avoid overcooking because it will become dry once cooled.

Transfer into a bowl and let it cool slightly.

Roll each warm palitaw in fresh grated coconut until completely coated.

Top generously with the prepared bukayo.

Serve immediately while still soft and fresh.

Enjoy this delicious homemade Filipino kakanin with coffee, hot chocolate, or your favorite afternoon drink.