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.