.::Espasol (Sweet Rice Flour Cakes)::..

15 to 20 Cakes

INGREDIENTS:

4 cups sweet rice flour
1-1/2 cups sugar
2 cans coconut milk
1/2 teaspoon salt

Toast the sweet rice flour on a cookie sheet. Bring sugar, coconut milk and salt to a boil.
Add 3 cups toasted sweet rice flour. Mix well and cook until thick, stirring constantly.
Remove from heat and transfer to board well sprinkled with some of the reserved sweet
rice flour. With a rolling pin, flatten to about 1/4 inch and cut into diamonds. Roll in the
remaining rice flour