1 cup tamarind pulp w/seeds
1 1/2 cup sugar (light brown)
2 cups cooked camote (mashed)
1/4 tsp. fine salt
1 cup syrup (1 cup sugar to 1/2 cup water)
yellow cellophane for wrapping

Mix all ingredients on a thick pan and cook over medium heat. Stir continuously while cooking. Cook until it becomes thick and sticky. Cool. Shape into balls (desired sizes), roll on white sugar. Wrap in cellophane.

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• •FILIPINO RECIPE FOR TAMARIND