Place the sesame seeds in a dry skillet over medium heat. Toast for 3 minutes, stirring frequently, until fragrant and just lightly golden. Transfer to a heatproof plate and allow to cool completely.

Once cooled, grind the seeds in a mortar and pestle or spice grinder until coarsely ground. Combine with the sugar in a small bowl and set aside.

In a large mixing bowl, combine the sweet rice flour, sugar, and salt.

Gradually add the water to the dry ingredients, mixing until a smooth, pliable dough forms.

If using pandan or ube extract, divide the dough into even portions and thoroughly mix the extracts into the portions of dough until evenly colored.

With clean, dry hands, roll 2 tablespoon-sized portions of the dough into balls. Flatten each ball into an oval disc approximately 1.5 inches round.

Bring a large pot of water to a boil over medium-high heat. Drop the discs into the boiling water in batches, avoiding overcrowding. Cook until the pieces float to the surface, then allow them to cook for an additional 30 seconds. Remove with a slotted spoon and place on a tray lined with a banana leaf or a clean kitchen towel.

While still warm, coat each piece in grated coconut meat, then sprinkle generously with the sesame sugar before serving.