2 cups mashed kamote(sweet
potato) :about 5 medium kamote
2 cups refined sugar
2 cups coconut milk
1 egg, well beaten
1 cup pounded pili
1 teaspoon vanilla
How to make taldis
Mix the mashed kamote with other ingredients,
and cook in a carajay over low heat, stirring constantly to prevent scorching,
until the consistency is thick.
Remove from the fire and flatten with a rolling
pin on a greased board to about 1/2-inch thickness.
Cut into desired sizes and shapes. Cool,
and store in a glass jar.
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