Espasol Recipe

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

Prep Time10

Cook Time50

Total Time1

Course: Dessert

Cuisine: Fiipino

Keyword: espasol

Servings: people

Calories: 1445kcal

Author: Vanjo Merano

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