Ingredients:

1    cup malagkit (glutinous rice)
4    cups rice flour, toasted until light brown
2    cups sugar
1    cup coconut milk
1 & 1/2 cups toasted shredded coconut
Anise seeds

How to make espasol

• Boil the malagkit. Place sugar, anise seeds and coconut milk in a saucepan; let boil until thick.
• Add toasted shredded coconut and cook for 3 minutes.
• Add boiled malagkit, stir and cook until thick.
• Remove from fire and add 3 cups toasted rice flour.
• Mix with a wooden spoon and pass through a cornmeal grinder.
• Divide into 2 parts and roll (about 2-1/2-inch in diameter). using the rest of the rice flour for rolling.
• Slice into 1/2-inch thick pieces. Yield: 30 pieces.

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