Espasol is a delicious cylinder-shaped rice cake that you can find in South Luzon especially in the province of Laguna. This sweet treat is made up of a delicious blend of rice and coconut milk with a unique toasted rice flour dusting.
You’ll find that this recipe is a bit special as it includes buko strips or macapuno to enhance the flavor and the texture. Try making espasol at home!
- 2 cups glutinous rice flour
- 1 1/2 cups coconut milk gata
- 3/4 cup sugar
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 2 cups young coconut buko or macapuno, shredded
- Toast the rice flour in a wok until lightly browned. Cool then set aside 1/2 cup.
- In a saucepan, combine coconut milk and sugar. Bring to a boil then lower heat to simmering.
- Add vanilla and salt and stir in the buko or macapuno.
- Add toasted rice flour all at once and stir continuously until very thick and dry, about 15 minutes.
- Transfer the cooked mixture to the baking sheet. Flatten into a sheet 1/4-inch thick then cut into cylinders. You can also shape it by hand.
- Roll the cut cylinders in more toasted flour.
Image: youtube.com (PagkaingPinoyTV)