ESPASOL

ESPASOL
by Bhe Dizon

INGREDIENTS
4 cups malagkit (sticky rice)
3 cups coconut milk
2 cups sugar
buko (young coconut) optional

PROCEDURES

1. Toast malagkit until golden brown. Allow to cool, then pound or grind into powder form. Set aside 1/2 cup of the the powder.

2. Combine malagkit, coconut milk, buko,  and sugar in a pan or double broiler. Over low heat, cook and stir continuously until the mixture thickens. When the mixture becomes oily, remove the pan from heat.

3. Spread the mixture on a board sprinkled with flour. Use a 1/4 inch thick rolling pin to roll out the mixture.

4. Cut into strips using a greased knife or cutter.

(note for a good presentation)
5. Take the powder that was set aside earlier. Roll the sliced malagkit on it, then wrap each piece in wax paper for individual serving.

HAVE A GOOD APPETITE