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. Yield: 30 pieces.