2 cups mashed kamote (sweet potato): about 5 medium kamote
2 cups refined sugar
2 cups coconut milk
1 egg, well beaten
1 cup pounded pili
1 teaspoon vanilla
How to make taldis
- Mix the mashed kamote with other ingredients, and cook in a carajay over low heat, stirring constantly to prevent scorching, until the consistency is thick.
- Remove from the fire and flatten with a rolling pin on a greased board to about 1/2-inch thickness.
- Cut into desired sizes and shapes. Cool, and store in a glass jar.