How to make Espasol, a type of Filipino sticky rice cake. Made of toasted glutinous rice flour with young coconut meat cooked in coconut milk and sugar, and dusted with toasted rice flour. This Espasol is a delicious Filipino snack and one of my favorite afternoon kakanin.
Espasol is a soft and chewy Filipino snack and a native Laguna sweet treat, also known as Baye-Baye here in Iloilo City. This simple version is made with extra young coconut meat which made it more delicious. Wrap each piece in banana leaves or wax paper or simply arrange in a serving plate and serve.
Learn how to make this special Espasol by watching the cooking video below. The instructions below should guide with every step. Check related recipes below, click on the name link below the picture to see complete recipe.
- 2 cups glutinous rice flour
- 2 cups coconut milk
- 1 cup sugar
- 1/2 tsp salt
- 1 tsp vanilla extract
- 2 cups young coconut meat, shredded
- In a wide pan, toast the glutinous rice flour over medium-low heat until lightly browned while stirring continuously. Allow to cool and set aside half a cup for later use.
- In a wide pan, combine coconut milk, sugar and salt. Mix well and simmer over low heat. Add vanilla extract and young coconut meat. Mix and allow to simmer for few minutes.
- Gently add the toasted glutinous rice flour to the pan and continuously stir until thick and dry. Fold while cooking to cook evenly.
- Using a flat surface, dust with 1/4 cup of toasted rice flour. Transfer mixture and flatten using the back of a spoon brushed with cooking or coconut oil. Dust the top with the remaining toasted rice flour.
- Cut into serving pieces and wrap each piece with wax paper or banana leaves or simply arrange in a serving plate and serve. Enjoy!
(click on name link below the picture to see complete recipe)
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