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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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
Boiling the Coconut Milk and Dissolving Sugar
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.
Incorporating Toasted Coconut and Flavor Enhancements
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.
Cooling the Mixture and Preparing for Shaping
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.
Espasol Ingredients
These ingredients can be easily found in the local markets. For a simple Filipino espasol recipe, you will need the following.
- 3 cups glutinous rice flour (toasted) – Also known as sticky rice flour, it’s the primary ingredient that gives espasol its characteristic chewy texture. Toasting it before use adds a slightly nutty flavor and helps to achieve the right consistency to our kakanin.
- 1/2 cup sweet rice flour (toasted) – Similar to glutinous rice flour but finer. It adds additional texture and sweetness. Toasting it enhances the flavor and ensures it blends well with the other ingredients in this kakanin recipe.
- 2 cups sugar – Provides the sweetness essential to our Filipino kakanin.
- 3 cups coconut milk – A key ingredient that imparts a rich, creamy flavor to espasol. It binds the rice flour and sugar together, creating a smooth and cohesive mixture to our recipe.
- 1 1/2 cups grated coconut (toasted) – Toasted grated coconut adds a delightful texture and a deeper coconut flavor to our Filipino kakanin recipe when chewed.
- 1 tsp vanilla essence – Adds a subtle but important layer of flavor to the espasol, complementing the sweetness and coconut notes. It enhances the overall aroma and taste of our Filipino espasol recipe.
Don’t forget to stir occasionally, or else the mixture may stick to the bottom of the pot and burn!
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
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
Watch How to Make Espasol
Viola R Balolong says
Can we use rice flour instead of glutinous rice flour
Vanjo Merano says
It should be glutinous rice flour. This is made from sticky rice, this is the reason why espasol is sticky.
Luz says
Question, do we have to wash the glutinous rice before having it pulverized? Thanks!
Vanjo Merano says
It is not necessary.
Jesus De Guzman says
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
Vanjo Merano says
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.
bebs says
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! (“,)
Jonalyn Montanez says
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….
Gina Reyes says
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!:)
fe says
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.
edgar says
Is sweet rice difeerent from glutinous rice?
jenny sagun says
thanks po sa pagpost ng kung pano lutin ang espasol…its my first time to cooked this im happy coz i knew it…
Kim says
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!