Sign Up
Log In
My Account
My Bookmarks
Log Out
or
Ingredients
- Serves 4 people
500 g glutinous rice flour
500 ml coconut milk
300 g sugar
5 ml vanilla extract
Espasol
One of the many kakanin (rice cakes) found in the Philippines, Espasol is toasted glutinous flour cooked slowly in sugar and coconut milk. While this pillowy, sticky dessert requires only four ingredients and is straightforward to make, it takes a lot of muscle to mix! For those who prefer a bit of texture, you can add shredded young coconut during the cooking process. This sweet delicacy is traditionally served during the holiday season but you can find these in various pasalubong (souvenir) stalls around the region.
- Medium
- 20 min
- 60 min
- 15 min
- 3 steps
- 4 Ingredients
- Medium
- 3 steps
- 4 Ingredients
- 20 min
- 60 min
- 15 min
Instructions
-
Toast the glutinous rice
- Heat a skillet over medium heat.
- Add 500g rice flour and toast while stirring frequently for 20 - 25 minutes until light brown.
- Next, remove toasted rice flour from the skillet and separate it into two equal portions in two different bowls.
-
Cook the glutinous rice flour
- In a pot, combine 500ml coconut milk, 300g sugar, and 5ml vanilla extract.
- Bring it a boil over medium heat for 2 - 3 minutes and stir to dissolve the sugar.
- Lower the heat and whisk in one portion of the toasted rice flour. Whisk it vigorously to prevent lumps.
- Cook and whisk for 35 - 40 minutes until mixture is sticky and oily - similar to the texture of mochi.
- Remove the pot from the heat and set it aside to cool for 30 minutes
-
Assemble Espasol
- Using a baking dish, pour half portion of the reserved toasted flour into it.
- Next, transfer cooled mixture into the baking dish and spread it evenly and sprinkle it with the remaining reserved toasted flour over it
Plate and Serve!
Chop or cut the Espasol into 4” x 1” sticks and serve!
Reviews
{{formErrorMessage}}
Show more reviews