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.
Ingredients
- 2 cups glutinous rice flour
- 2 cups coconut milk
- ⅔ 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.