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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