How To: Make Filipino espasol (sweet rice flour cake)

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.