​Espasol 

INGREDIENTS:

• 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)

​

Loading...

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!​

​

   
​You might also like:

CACKLE comment system