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Espasol

Espasol

Espasol is a Filipino rice cake from Laguna made with toasted glutinous rice flour cooked in sweetened coconut milk with toasted grated coconut. The dough is shaped into cylinders, dusted in toasted sweet rice flour, and sliced into pieces. Enjoy it as a snack, dessert, or pasalubong.

⏱ Prep: 15 min ⏱ Cook: 60 min

Ingredients

  • 3 cup glutinous rice flour (toasted)
  • 1.5 cup sweet rice flour (toasted, for coating)
  • 2 cup sugar
  • 3 cup coconut milk
  • 1.5 cup grated coconut (toasted)
  • 1 tsp vanilla essence

Instructions

  1. Pour the coconut milk into a cooking pot and bring it to a boil over medium heat.

  2. Add the sugar and stir continuously for about 10 minutes, making sure it fully dissolves into the coconut milk.

  3. Add the toasted grated coconut to the pot and continue cooking for 5 minutes while stirring.

  4. Stir in the vanilla essence and the toasted glutinous rice flour. Cook while continuously folding the mixture for 40 minutes to 1 hour, or until it becomes very thick and pulls away from the sides of the pot.

  5. Remove the mixture from the pot and allow it to cool slightly until it is easy to handle.

  6. Spread the toasted sweet rice flour on a flat surface.

  7. Divide the mixture into portions and roll each one over the sweet rice flour to form a cylindrical shape.

  8. Slice according to your preferred size.

  9. Arrange on a serving plate or wrap individually in wax paper or banana leaves. Serve and enjoy.