Native delicacies

Espasol

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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