Espasol is a type of rice cake that is made of rice flour cooked in coconut milk. It is cyclindricaly shaped treat originated from the Province of Laguna and is visible in almost all bus stops and “pasalubong” stores.
It is made from Glutinous-rice flour cooked in coconut milk and sweetened coconut strips, dusted with toasted rice flour.
Like the other famous rice-puddings (or kakanin), there are various ways in making Espasol.
This is the easy way I make it. Enjoy ;-)
Ingredients:
- 1/2 cups toasted glutinous rice flour
- 1 1/2 cups sugar Brown
- 3 cups coconut milk
- 1 1/2 cup toasted grated coconut
- 1 tsp vanilla
- wax paper for wrapping
Methods of cooking:
-
> Combine coconut milk and granulated sugar in a cooking pot. Boil. Lower flame to simmering.
> Add toasted grated coconut and vanilla to coconut milk mixture.
> Add 3 cups toasted rice flour, and stir continuously. Mixture will become thick.
> Continue stirring until mixture becomes quite dry. Take care not to burn the mixture.
> Remove the mixture from heat, and transfer to a board dusted with the remaining toasted rice flour. Flatten mixture with a rolling pin to 1/4 inch thick and cut into small rectangular pieces.
> Roll in the rest of the toasted rice flour then wrap each piece in wax paper.
