Espasol

ESPASOL is a Filipino rice cake originated from the province of Laguna, Philippines.  It is made from toasted glutinous  rice flour, brown sugar cooked in coconut and evaporated milk and sweetened coconut strips, dusted with toasted rice flour.
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​The glutinous rice flour is toasted first in a deep pan until the color turns light brown. The toasted flour will be used as the main ingredient and for dusting the Espasol as well. 

The coconut milk, evaporated milk, brown sugar, vanilla and some sweetened coconut flakes will then be combined  until the sugar dissolves. When it starts boiling, the toasted glutinous rice flour can be added and cooked until all the liquid has been absorbed by the flour.  Note: If the mixture becomes dry after adding the toasted flour, you can add water 1/8 or 1/4 cup at a time until the mixture becomes manageable to stir. Because if you do not add water, the mixture will be a bit dry. 
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​Mixture will become thick and sticky. Continue cooking and stirring until it becomes slightly oily. 

​After cooking (while a bit warm),  place the cooked mixture into a tray dusted with toasted flour. Flatten the mixture with a spatula brushed with oil (to avoid sticking). 

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​Dust the top with more of the toasted flour and start shaping. What I did was cut into bite size pieces. 

​Now, you have a delicious homemade Espasol. With the bite size pieces, they are very easy to eat :)

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​espasol recipe

INGREDIENTS:

• 2 1/2 cups glutinous rice flour 
• 1 can, 400 ml coconut milk
• 1 cup evaporated milk
• 1 1/2 cup brown sugar
• 1 tsp vanilla essence
• 1/4 cup sweetened coconut flakes 
• 1/8 cup or 1/4 cup water (if needed), adjust accordingly

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Watch my video HOW TO MAKE ESPASOL.

​HOW TO MAKE ESPASOL:

• Toast the glutinous rice flour in a big pan, until light brown in color. ​Set aside.  Separate 1 cup for dusting.
• In a separate pan, toast the sweetened coconut flakes. Set aside.
• In a wok, combine coconut milk, evaporated milk and sugar. Bring to a boil. Continue stirring in medium heat for about 5 minutes.
• Add toasted sweetened coconut flakes and vanilla. Cook in low heat for 2 minutes. 
• Add 1 1/2 cups toasted glutinous rice flour and stir continuously. Cook until the mixture becomes thick and quite dry. ​

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​​Note: If the mixtures gets dry immediately after combining the glutinous rice flour, you can add 1/8 cup or 1/4 cup water and adjust accordingly.

• Transfer the mixture into a board, flat surface or tray dusted with toasted flour.
• Divide the mixture into parts or sizes according to your preference.
• Roll over the sliced mixture into the toasted flour.
• Enjoy!​

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