Make latik using the 1 can coconut cream. Separate the oil and curds and set aside.

Place the glutinous rice flour in a large bowl and add water. Mix and knead with hand several times inside the bowl to make a dough. It should be firm but not be crumbly and should be easy to form but not too soft/wet or it will not float when cooked. Add more water or glutinous rice flour if needed to achieve the correct consistency.

Fill a big pot or deep pan/wok with water and bring to a boil.

Divide the dough into 12-16 pieces balls and flatten it a bit by making an indent in the middle using your thumb.

Brush a plate of tray with some of the coconut oil and set aside.

Add a batch of the dough to the boiling water and cook for some minutes until they float to the surface. Take them out one by one using a slotted spoon and place them on the greased plate or tray on a single layer so they will not stick together. Do the same to the rest.

In a deep pan or wok, add coconut cream and sugar then turn heat on to medium-low and stir to dissolve. Once sugar is dissolved add langka and bring to a simmer.

Once it starts to simmer, add the cooked palitaw and cook for 5 minutes or until the sauce starts to thicken.

Add the cooked sago, if using, and the coconut curds or latik and simmer for another minute or two.

Transfer to a serving dish. Enjoy!