1/2 cup small tapioca (sago) 1/2 piece white gulaman bar 2 cups CARNATION Evap 1 cup sugar 1/2 cup cornstarch 1/2 tsp. almond extract 1 cup dessicated coconut, toasted combined with 2 tbsp. sugar
Instructions1. Boil tapioca in 5 cups water for about 20-30 minutes or until transparent, stiriing occasionally. Strain and set aside. 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.