1 cup tamarind pulp with seeds
1 1/2 cups firmly packed light brown sugar
2 cups cooked camote, mashed
1/4 teaspoon 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 desired size balls, then roll in granulated sugar. Wrap in cellophane.
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