Ingredients Jump to Instructions ↓

  1. 1/2 cup small tapioca (sago)

  2. 1/2 piece white gulaman bar

  3. 2 cups CARNATION Evap

  4. 1 cup sugar

  5. 1/2 cup cornstarch

  6. 1/2 tsp. almond extract

  7. 1 cup dessicated coconut, toasted combined with

  8. 2 tbsp. sugar

  9. 1. Boil tapioca in 5 cups water for about 20-30 minutes or until transparent, stiriing occasionally. Strain and set aside.

  10. 2. Soak gulaman bar in 1 cup water in a saucepan; bring to boil until melted. Strain into a casserole and add tapioca, CARNATION Evap, sugar, cornstarch and almond extract. Bring to boil and simmer until thick, stirring constantly. Pour into an 8 inch square pan; chill until set. Cut into bars and roll in coconut-sugar mixture.


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