Special Espasol Recipe

“Espasol” is a tube-like or cylindrical-shaped rice cake originated from the Province of Laguna, Philippines. It is made from glutinous rice flour, coconut milk and grated coconut which is coated or dusted with toasted rice flour.
INGREDIENTS:

  • 4 cups glutinous or sticky rice flour, toasted
  • 1 cup rice flour, toasted
  • 2 cups white sugar
  • 1 cup coconut milk
  • 1 ½ cups grated coconut meat, toasted
  • 1 teaspoon vanilla extract

PROCEDURE:

  1. Toast rice flour
  2. Preheat skillet or pan on low heat.
  3. Sift flour and transfer to the preheated skillet or pan.
  4. Continuously mix flour until slightly brown in color.
  5. Remove toasted rice flour from heat, let it cool and transfer to another container.
  6. Place in an airtight container if it is to be stored for future use.

  1. Toast grated coconut
  2. In a skillet or pan heated on low fire. Place coconut meat and toast them for about 5 minutes or until it starts to give a hint of light golden brown color. Let it cool completely before using.

  1. Cooking “Espasol”
  2. Pour in coconut milk in a cooking pot or large saucepan and bring to a boil.
  3. Add sugar and dissolve completely.
  4. Add in toasted grated coconut meat, combine well and cook for about 5 minutes.
  5. Pour in vanilla extract, blend well.
  6. Add toasted rice flour and cook for about 30-45 minutes or until mixture becomes tough and thick.
  7. Remove from heat and let it cool, set aside for about 20-30 minutes.
  8. In a flat surface (like a thoroughly clean and dry kneading board), spread rice flour and roll “espasol” mixture unto desired size (rolled as tubes or cylindrical).
  9. Slice in your preferred length.
  10. Wrap in paper or cellophane wrapper or serve in a plate.

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