Custard Filling
    2/3 cup sugar
    1/3 cup cornstarch
    1 tbsp. all-purpose flour
    pinch salt
    100 g. langka(fresh or preserved), cut into cubes
    1 cup CARNATION Evaporated Milk
    3 pieces eggyolks, slightly beaten
    1/4 cup butter
    1/2 tsp. vanilla

Dough
    1/2 k. galapong
    1/2 cup sesame seeds
    cooking oil, for deep-frying

1. Combine first six ingredients in a heavy saucepan. Cook stirring continuously over low fire. When thick, remove from fire and stir in eggyolks, butter and vanilla. Cook for about 2 min. more. Cool then set aside in a chiller.

2. Knead galapong forming a cylinder and cut into 20 equal portions. Flatten into patties and put about 1 tbsp. of chilled filling in the center. Gather edges to the center, sealing well. Roll in sesame seeds and deep-fry in hot oil. Drain in paper towels and serve right away.

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