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Espasol Recipe

Espasol is a type of rice cake that is made of rice flour cooked in coconut milk. This cyclindricaly shaped treat originated from the Province of Laguna and is visible in almost all bus stops and “pasalubong” stores.

Like the other famous rice-puddings (or kakanin), there are various ways in making Espasol. I’ll be showing you one of the simple ways on how to make this fabulous dessert. Say adiue to your cravings and start making your own delicous Espasol.

Try this Espasol recipe.

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By: Vanjo Merano 62 Comments Updated: 9/2/18

This post may contain affiliate links. Please read our disclosure policy.

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Espasol is a type of rice cake that is made of rice flour cooked in coconut milk. This cylindrically shaped treat originated from the Province of Laguna and is visible in almost all bus stops and “pasalubong” stores.

espasol

Like the other famous rice-puddings (or kakanin), there are various ways in making Espasol. I’ll be showing you one of the simple ways on how to make this fabulous dessert. Say adieu to your cravings and start making your own delicious Espasol.

Try this Espasol recipe and let me know what you think.

How to toast the rice flour

  1. Place a pan large enough to accommodate the rice flour on top of a stove and apply low heat.
  2. Put the rice flour in the pan and allow to toast while continuously mixing until the color turns light brown.
  3. Remove the toasted rice flour from the pan and transfer to a bowl or large container

How to toast the grated coconut

  1. Place a pan on top of a stove and apply low heat.
  2. Put the grated coconut in the pan and allow to toast while continuously mixing until the color turns light brown.
  3. Remove the toasted grated coconut from the pan and transfer to a bowl

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

Prep: 10 minutes
Cook: 50 minutes
Total: 1 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.
  • Add the sugar and stir continuously for 10 minutes.
  • Put-in the toasted grated coconut and cook for 5 minutes.
  • 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.
  • Remove the mixture from the pot and allow to cool down.
  • Dust the toasted sweet rice flour in a flat surface.
  • 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!

Nutrition Information

Serving: 4g
© copyright: Vanjo Merano

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Vanjo Merano

Vanjo Merano is the creator of PanlasangPinoy.com. His goal is to introduce Filipino Food and Filipino Cuisine to the rest of the world. This blog was the first step that he took.

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Recipe Rating




  1. Luz says

    Posted on 6/3/15 at 5:45 pm

    Question, do we have to wash the glutinous rice before having it pulverized? Thanks!

    Reply
    • Vanjo Merano says

      Posted on 6/3/15 at 6:16 pm

      It is not necessary.

      Reply
  2. Jesus De Guzman says

    Posted on 5/16/15 at 1:39 pm

    Glutinous rice is Malagkit. The way other people used to make espasol are totally different from what I inherit frm my parents. Traditionally I like the original recipe which is the best you will ever taste in Luzon. I have many make it but nothing compare to what I have known
    Everyone has the right to own a version the way they like it. We make it only for especial occasion and as a present for friends and relatives by which sometimes bring it to US and Australia by relatives

    Reply
  3. Vanjo Merano says

    Posted on 12/23/13 at 8:26 am

    Lou, this recipe will be last for 4 days. It will be in the best condition for the first 3 days. Do not refrigerate espasol because it will turn-out hard.

    Reply
  4. bebs says

    Posted on 12/31/11 at 9:18 am

    this is one of my favorites; thanks for posting! i enjoy watching. hopefully next time i can make some of your recipes. sooo easy to prepare! that`s why i love it! (“,)

    Reply
  5. Jonalyn Montanez says

    Posted on 11/17/11 at 2:23 am

    Please post the receipes of sapin -- sapin, ang mga menu nyo ay malaking tulong sakin dito sa abroad kasi nakakapag part time ako ng pagtitinda ng mga nagagaya ko ng menu sa inyo extra income, now i have dream na makpagpatayo ng business. thanks a lot….

    Reply
  6. Gina Reyes says

    Posted on 9/29/11 at 9:53 am

    Hi Vanjo,

    I love watching your videos on your website everytime I need recipes, I’m from U.S. and I just wanna know where can I buy those molds that you use for kutsinta and pichi-pichi? I really appreciate it if you could e-mail to me where I can get those molds.

    More power to you and your website.

    Thanks!:)

    Reply
  7. fe says

    Posted on 7/24/11 at 1:15 pm

    Hi i want to thanks panlasang pinoy.com,that i discover. im living ing Germany.im soo happy na mkaloto na ako ng pinoy eating. thanks to GOD and GOD BLESS TOO LESENERS.

    Reply
  8. edgar says

    Posted on 7/10/11 at 9:19 pm

    Is sweet rice difeerent from glutinous rice?

    Reply
  9. jenny sagun says

    Posted on 5/29/11 at 7:29 am

    thanks po sa pagpost ng kung pano lutin ang espasol…its my first time to cooked this im happy coz i knew it…

    Reply
  10. Kim says

    Posted on 4/12/11 at 9:07 pm

    hello, thanks for the very informative site….this would be a very good help especially those who are starting a food business like me…Good luck and God Bless!

    Reply
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