ESPASOL

Ingredients:
4 tbsp. cooked malagkit (ground fine)
3 tbsp. pinipig
2 tbsp. mungo flour
3 tbsp. coconut flour
4 tbsp. sugar
1/2 tbsp. sesame seed (linga)
10 tbsp. coconut milk

Procedure:
Grind the pinipig into flour. Toast mungo flour and coconut flour for two minutes. Toast linga for 1 minute. Mix the malagkit, pinipig, mungo flour, coconut flour and sugar. Cook the mixture in coconut milk for 5 minutes, stirring constantly. Remove from fire and roll into convenient sizes. Dredge the rolls in toasted linga and then on pinipig flour. Wrap in wax paper.