Ingredients
- • 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
Instructions
- 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.
- 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.
