Dough:
Ingredients:
6 cups malagkit (glutinous rice)
1 cup sugar
1/2 cup water
Procedure:
Soak malagkit in water overnight. Grind and strain off excess water through a cloth bag. Hang or put a heavy weight over the bag to press out the water. When the ground malagkit is almost dry, remove from bag and add sugar dissolved in 1/2 cup water. Mis thoroughly and make into small balls. Flatten with the palm of the hands until about 1 cm thick.
Filling:
Ingredients:
2 cups mungo
1/2 cup water
2 cups sugar
Procedure:
Boil mungo until soft and all the cooking water has been absorbed. Mash and add sugar dissolved in 1/2 cup water. Cook again until almost dry. Make into small balls of about 1 1/2 inches in diameter. Place over the flattened dough and encircle with the dough by sealing the edges. Cook in plenty hot oil until golden brown.
*Dough can be wrapped in sesame seeds
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