Espasol

Ingredients:

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

Cooking Procedures:

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