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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