Espasol Recipe

Have you ever been on a bus in the Philippines and seen vendors selling a delicious treat wrapped in paper? Chances are that those are espasol.

How To Make Espasol

Begin by pouring 3 cups of coconut milk into a cooking pot and bringing it to a gentle boil. Once it starts boiling, add 2 cups of sugar, stirring continuously for about 10 minutes. This crucial step allows the sugar to fully dissolve, creating a sweet and creamy base that will enhance the overall flavor of your espasol.

Next, mix in 1 ½ cups of toasted grated coconut and cook for an additional 5 minutes. This addition enriches the mixture with delightful texture and deepens the coconut flavor. Afterward, stir in 1 teaspoon of vanilla essence, which adds a subtle but important layer of flavor. Follow this by gradually incorporating 3 cups of toasted glutinous rice flour. Continue cooking for 40 minutes to 1 hour, stirring frequently until the mixture thickens significantly, ensuring the right consistency for your espasol.

Once the mixture has thickened, carefully remove it from the pot and allow it to cool completely. Meanwhile, dust a flat surface with ½ cup of toasted sweet rice flour to prevent sticking. Once the mixture has cooled, divide it into manageable portions and roll each portion in the dusted flour to form cylindrical shapes. This process not only shapes the espasol but also adds a delicate texture.

Finally, arrange your beautifully shaped espasol on a serving plate or wrap them in paper or banana leaves for a traditional touch. This presentation enhances the dish’s appeal. Enjoy sharing this delightful Filipino kakanin with friends and family, and savor the rich flavors and textures!

Theories Behind the Name ‘Espasol’

Some people suggest that the word “espasol” comes from the Spanish term “espárrago,” meaning “asparagus.” It might seem confusing since espasol is a sweet treat, not a vegetable. The name could have been used because the cylindrical shape of this kakanin (Filipino rice cake) recipe somewhat resembles asparagus spears.

Others believe that the name “espasol” might derive from the Spanish verb “espalmar,” meaning “to flatten.” This makes sense because you make this Filipino kakanin by cooking rice flour, coconut milk, and sugar until the mixture thickens, and then flattening it into cylindrical shapes.

How To Serve Espasol

To serve this amazing Filipino kakanin recipe, simply slice our espasol into bite-sized pieces according to your preference. You can place the slices on a serving plate for a casual presentation or wrap them individually in paper or banana leaves for a more traditional touch. You can enjoy this Filipino kakanin recipe as a sweet treat with coffee or tea, and people often share it with friends and family during special occasions or as a thoughtful gift. Make sure to serve this Filipino kakanin at room temperature for the best texture and flavor.

Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!

Espasol Recipe

Rice cake made from glutinous rice flour, coconut milk, and sugar.

Prep: 10 minutes minutes

Cook: 50 minutes minutes

Total: 1 hour hour

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Ingredients

• ▢ 3 cups glutinous rice flour toasted
• ▢ 1/2 cup sweet rice flour toasted
• ▢ 2 cups sugar
• ▢ 3 cups coconut milk
• ▢ 1 1/2 cups grated coconut toasted
• ▢ 1 tsp vanilla essence

Instructions

• In a cooking pot, pour-in the coconut milk and bring to a boil.
  3 cups coconut milk
• Add the sugar and stir continuously for 10 minutes.
  2 cups sugar
• Put-in the toasted grated coconut and cook for 5 minutes.
  1 1/2 cups grated coconut
• Add the vanilla essence and toasted rice flour and cook for 40 minutes to 1 hour or until the mixture becomes really thick while folding.
  1 tsp vanilla essence, 3 cups glutinous rice flour
• Remove the mixture from the pot and allow to cool down.
• Dust the toasted sweet rice flour in a flat surface.
  1/2 cup sweet rice flour
• Divide the mixture into parts and roll over the dusted sweet rice flour until a cylindrical shape is formed.
• Slice according to your preference.
• Put in a serving plate or wrap in paper or banana leaf. Share and enjoy!

Notes

How To Toast the rice flour

Place a pan large enough to hold the rice flour on the stove and set it to low heat. Then add the rice flour to the pan and toast it, stirring continuously, until it turns light brown. Once toasted, remove the rice flour from the pan and transfer it to a bowl or large container.

How to toast the grated coconut

Similarly, place a pan on the stove and set it to low heat. Next, add the grated coconut to the pan and toast it, stirring continuously, until it turns light brown. Then remove the toasted coconut from the pan and transfer it to a bowl.

Nutrition Information

Serving: 4g Calories: 1445kcal (72%) Carbohydrates: 224g (75%) Protein: 14g (28%) Fat: 59g (91%) Saturated Fat: 51g (255%) Polyunsaturated Fat: 1g Monounsaturated Fat: 3g Sodium: 35mg (1%) Potassium: 656mg (19%) Fiber: 9g (36%) Sugar: 102g (113%) Vitamin C: 2mg (2%) Calcium: 54mg (5%) Iron: 7mg (39%)

© copyright: Vanjo Merano

Watch How to Make Espasol