Traveling to Naga

Traveling to Naga, Camarines Sur, my mother's home town, was a whole other experience. Trains were the way to travel then. A first class ticket allowed you to sit in a  cloth-covered couch where you could lie and stretch your legs. When it was mealtime, a huge folding table would be lifted from the side by a waiter before he served dinner. Dinner would consist of fried chicken, chopsuey and corn soup (a first class meal in those days) and a glass of soda. But to me, the piece de resistance was dessert. I wouldn't have the usual scoop of ice cream. I'd ask for espasol. Yes you heard me, espasol - that gooey, oh so sweet, coconut milky treat that tickeld my taste buds... the simple joys of a 5-year old girl.

 

I would literally devour this delicacy until someone stopped me. I always associated this sweet confection with Bicol and it was only just recently did I realize that it was a product of Laguna. Maybe because, at that time, I would only have this on a train on our way to Naga. I tried making this once, unsuccessfully I might add, and that was the last time. It was too complicated. I hold anyone who could make this in high regard.  

If you're bold enough to try it, here's the recipe:

Boil the malagkit.

Place sugar, anise seeds and coconut milk in a saucepan; let boil until thick.

Add toasted shredded coconut and cook for 3 minutes.

Add boiled malagkit, stir and cook until thick.

Remove from fire and add 3 cups toasted rice flour.

Mix with a wooden spoon and pass through a cornmeal grinder.

Divide into 2 parts and roll (about 2-1/2-inch in diameter). using the rest of the

rice flour for rolling.

Slice into 1/2-inch thick pieces.