Espasol Recipe

Espasol Recipe – Do you like rice cakes? Do you like coconut? Then you will love the combination of both featured in espasol. Espasol is a type of rice cake that comes from the beautiful province of Laguna in the Philippines. It has a distinctive cylindrical shape and is commonly enjoyed during the Christmas season. These delightful treats are typically individually wrapped in white paper for easy enjoyment.

The charm of Espasol lies in its simplicity, yet it manages to be quite satisfying as a snack. The recipe calls for just four main ingredients: toasted glutinous rice flour, sugar, coconut milk, and vanilla extract (which can be optional). Some variations of Espasol include adding toasted coconut strips or grated coconut for an extra special touch. For the classic version of the treat, try out this Espasol Recipe:

Espasol Recipe

Espasol

A simple but sweet cylinder shaped rice cake featuring rice flour cooked in coconut milk and sweetened coconut strips and, afterwards, dusted with toasted rice flour.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dessert
Cuisine Filipino
Servings 10 pieces

Ingredients
  

  • 2 cups glutinous rice flour
  • 2 cups coconut milk
  • cups sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt optional

Instructions
 

  • In a skillet or pan over medium-low heat, toast the glutinous rice flour while stirring occasionally until it turns slightly brown. This usually takes around 10-15 minutes.
  • While you wait, combine the remaining ingredients in a pot or saucepan and bring them to a boil. Cook until the sugar is completely dissolved, and let it simmer for another 5 minutes.
  • Reduce the heat of the rice flour to low. Take out ½ cup of the rice flour and set it aside. Gradually pour the liquids into the center of the pan while continuously stirring from the middle going out. Mix the flour into the liquids as you go. The mixture will be very sticky, so it’s best to use a sturdy wooden spoon or any suitable utensil. Keep stirring until it forms a sticky dough. You’ll know it’s done when you take a spoonful, turn it over, and it holds its form.
  • Transfer the sticky dough to a flat surface that is generously dusted with the reserved toasted glutinous rice flour. Flatten the dough to about half an inch thick. Cut it into logs, approximately 4 inches long, using a knife or dough cutter. Roll each log in the toasted rice flour. You can wrap each piece with baking paper or simply serve them on a plate.

Other Options for an Espasol Recipe

Espasol is just one among many rice cake options in Filipino cuisine. Rice cakes are a popular snack in the Philippines, and there are many different varieties created by Filipinos. They are otherwise known as “kakanin,” which comes from the word “kanin” meaning “prepared rice.” There are two main categories of rice cakes: “puto” for steamed rice cakes and “bibingka” for baked rice cakes. Both types are typically made using “galapong,” a sticky rice paste made by grinding uncooked glutinous rice that has been soaked overnight.

Examples of puto you can try are cheese puto, palitaw, and sapin sapin. If you want to try a baked variations, there are versions of bibingka that can be baked in an oven.

For other sweet recipes, check out our Salted Caramel Brownies Recipe and Kiwi Cheesecake. Or if you want to try out a different kind of dessert, check out Ginataang Mais and Ginataang Munggo.

Espasol Recipe

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