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2 cups glutinous rice flour (toasted)
2 cups coconut milk
1 1/4 cup sugar
1 tsp vanilla essence
1 cup sweetened coconut flakes (toasted)
1/4 cup sweet rice flour (toasted) for dusting & coating only
(I used Mochiko brand)
1/8 cup or 1/4 cup water (if needed)
HOW TO MAKE ESPASOL:
Toast the glutinous rice flour until light brown in color. Set aside.
In a separate pan, toast the sweetened coconut flakes. Set aside.
In a wok, combine coconut milk and sugar. Bring to a boil. Continue stirring in medium heat for 5 minutes.
Add toasted sweetened coconut flakes and vanilla. Cook in low heat for 5 minutes.
Add glutinous rice flour and stir continuously. Cook until the mixture becomes thick and quite dry. Set aside. (about 30 minutes)
Note: If the mixtures gets dry immediately after combining the glutinous rice flour, you can add 1/8 cup or 1/4 cup water.
While waiting for the mixture to cool down, toast the sweet rice flour until color turns light brown.
Transfer the mixture into a board or flat surface dusted with toasted sweet flour.
Divide the mixture into parts or sizes according to your preference. ( I did 2 1/2 inch in diameter).
Roll over the sliced mixture into the toasted sweet flour.
Transfer to a serving plate. Enjoy!
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No Bake Crema de Fruta
Spicy Pork Barbecue (Pinoy Style)
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