ESPASOL

Ingredients:
1 1/2 coconut milk
3/4 cup sugar
1/3 cup sweet macapuno (coconut sport)
1 cup toasted ground malagkit or sweet rice flour
extra toasted sweet rice flour for dredging

• Put coconut milk and sugar in a saucepan,
• heat until the sugar is melted
• then add the macapuno strips,
• bring to a gentle boil.
• Gradually add the toasted ground sweet rice while stirring.
• The flour will absorb all the liquid and will form into a ball.
• Lower the heat and cook for about 10 minutes with continuous stirring.
• Turn off heat and let cool for about 10 minutes.

When the dough is cool enough to handle,
You can divide it into balls and roll each ball into
a mini log like a tootsie roll and dredged it in toasted flour
or if you want it to be more fun and appetizing for the kids,
cut it with different shapes using cookie cutters.
Roll it first to your desired thickness in a floured surface
then cut, dredge and serve.

Enjoy!

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