ESPASOL

SWEETS AND DESSERTS

ESPASOL


1 cup pure malagkit (or pinipig with malakit rice)
1-1/2 cups sugar
3 cups coconut milk
1 tsp dayap rind or vanilla
½ tsp salt

Procedure:
1. Roast the malagkit or pinipig then grind into flour. Set aside about 1 cup.
2. Boil the sugar and coconut milk, the flavoring and salt.
3. Add mixture the malagkit or pinipig flour. Cook until thick and dry, stirring mixture well.
4. When done remove from fire and transfer on to a pan or board which has been well dusted with malagkit or pinipig flour.
5. Flatten using a rolling pin, to ¼ inch and cut into diamonds or rectangles.
6. Roll in the rest of the flour.

I took this from my notes in college. I like this sweets from laguna.


*image courtesy of www.dotpcvc.gov.ph