Instructions:
1. 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.
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