• Reserve one-fourth of the roasted rice flour in a bowl to coat the aggala when ready.
• In a saute pan, boil the treacle over medium heat until thickened.
• Add apinch of salt and pepper. Remove from fire.
• Add the roasted rice flour to the thickened treacle. Mix in well. Mixture
• should be a little bit sticky.
• When mixture has cooled enough to handle, form into 3/4"-1" diameter balls and coat with the remaining roasted rice flour.
• Enjoy after a meal or at tea time.