2 cups Gallo husked rice
1 ½ cups cream butter
4 Tbsp. honey
3 cups flour
3 cups grated coconut
3 cups light brown sugar
1 ½ tsp. baking soda
6 Tbsp. hot water
Cook the Gallo husked rice following package directions. Strain and let cool down.
Whip the butter with the light brown sugar and the honey until making a cream.
Add the Gallo husked rice and mix very well with a spatula.
Dissolve the baking soda into hot water and pour into the mix.
Take another bowl and stir in the flour, previously sieved, and the grated coconut. Incorporate this to the prior preparation in three steps. Mix all the ingredients trying to stir as little as possible
Set aside and let cool down for about an hour. Then, and with the help of a spoon, pour separate portions over a greased baking paper.
Bake at 170° for 15 minutes.