Espasol is a soft and chewy Filipino rice cake made with toasted glutinous rice flour and coconut milk, then coated in more toasted rice flour.
It's lightly sweet, a little sticky, and usually shaped into logs or rectangles.
This homemade version is simple to make with just a few ingredients.
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Ingredients You'll Need
Notes and Substitutions
- Glutinous rice flour: Also called sweet rice flour. It is gluten-free and not actually sweet, but it turns sticky and chewy when cooked.
- Coconut milk: Canned coconut milk is what I usually use and it works well. Coconut cream is thicker and richer, but it can make the espasol a little oily.
- Optional add-ins: You can mix in macapuno, buko, or pinipig for extra texture.
How to Make Espasol (Step-by-Step)
Step 1: Prepare the coconut mixture
In a bowl, combine:
- 1 can coconut milk
- ¾ cup of brown sugar
- a pinch of salt
- 1 teaspoon vanilla extract
Mix until the sugar dissolves, then set aside.
Step 2: Toast the flour
Toast 2½ cups glutinous rice flour in a pan over medium heat.
Keep mixing until it smells toasty and slightly changes color, about 20 minutes.
If it starts browning too fast, lower the heat.
Set aside ½ cup for coating later, then turn off the heat.
Step 3: Prepare your work surface
Place a 12x12-inch sheet of parchment paper on a flat surface.
Sift some of the reserved toasted flour over the center so the espasol won't stick.
Leave a little space around the edges, depending on how wide you want to spread the espasol.
Step 4: Cook the espasol mixture
Pour the coconut mixture into the pan with the remaining flour.
Set the heat to medium and mix until smooth, breaking up any lumps as you go.
Keep spreading and folding the mixture in the pan for about 10 minutes.
It will start to get stickier, chewier, and slightly darker.
You'll know it's ready when it thickens and gets harder to stir.
If using buko, macapuno, or pinipig, fold them in at this point.
Step 5: Shape the espasol
Transfer the warm mixture onto the prepared parchment paper.
Spread it out while it's still easy to work with, about ½ inch thick or however thick you like.
Step 6: Coat and cut the espasol
Dust the top generously with toasted flour.
Cut into pieces, then roll each piece in more toasted flour.
Shake off any excess.
Serve your espasol warm for a soft, sticky texture, or let it cool for a firmer, chewier bite.
Tips for Making Espasol
- Toast the flour slowly: Keep mixing so it toasts evenly without burning.
- Keep folding: The mixture thickens quickly, so keep it moving in the pan.
- Work while warm: Espasol is easier to spread and shape while still warm.
- Coat generously: Dust with plenty of toasted flour to keep it from sticking.
Recipe FAQs
Espasol is a Filipino rice cake from Laguna made with glutinous rice flour and coconut milk.
It's soft, chewy, and coated in toasted rice flour.
Ube espasol is a version made with ube or purple yam.
It may need a little more cooking. Keep folding it in the pan until it thickens and gets harder to stir.
Store espasol in an airtight container at room temperature for 1 to 2 days, or refrigerate for up to 1 week. Let it come to room temperature before serving.
More Filipino Rice Cakes
- Bibingka: Baked rice cake cooked in banana leaves.
- Kutsinta: Steamed rice cake with lye water, topped with grated coconut.
- Sapin-sapin: Layered rice cake with ube, langka, and coconut milk.
- Puto: Steamed rice cakes topped with cheese or salted egg.
- Ube suman: Steamed ube rice cake with latik.
- Bibingkang malagkit: Sticky rice cake topped with caramelized coconut cream.
- Palitaw: Chewy rice cakes coated in coconut, sugar, and sesame seeds or peanuts.
- Ube kalamay: Sticky ube rice cake with glutinous rice and coconut milk.
- Suman: Sticky rice cooked in coconut milk, wrapped in banana or palm leaves.
Candies and Sweets You May Like
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📖 Recipe
Espasol
Equipment
- Non-stick pan
- Parchment paper
- Fine mesh strainer (optional)
Ingredients
- 2½ cups glutinous rice flour
- 1 (13.5-ounce) can coconut milk (about 1⅔ cups)
- ¾ cup brown sugar
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
- Mix the coconut milk, brown sugar, salt, and vanilla until the sugar dissolves.
- Toast the glutinous rice flour over medium heat until fragrant. Set aside ½ cup for coating.
- Prepare a sheet of parchment paper (12x12 inches) and dust with some of the toasted flour.
- Pour the coconut mixture into the pan with the flour. Cook over medium heat, mixing and folding until thick, sticky, and hard to stir (about 10 minutes).
- Transfer to the prepared parchment paper and spread to your desired thickness.
- Dust with toasted flour and cut into pieces. Roll in more toasted flour to coat. Serve warm or let cool.
Notes
- Glutinous rice flour: Also called sweet rice flour. It turns sticky and chewy when cooked.
- Coconut milk: Canned coconut milk works well. Coconut cream is richer, but it can make the espasol a little oily.
- Optional add-ins: Try macapuno, buko, or pinipig for extra texture.
- Toast slowly: Mix often so the flour doesn't burn.
- Keep folding: Cook until thick, sticky, and hard to stir.
- Work while warm: It's easier to spread and shape.
- Coat well: Use enough toasted flour to prevent sticking.
Jenny Arias says
This is very nostalgic, can't wait to try it myself
Nora Reyes says
Hello Jenny, I'm so glad it brought back memories for you! I hope you enjoy making and eating it as much as I do. Let me know how it turns out! 😊
Andy says
I hope it's not too hard to make, this is my fave!
Nora Reyes says
Hello Andy, It's actually simpler than you might think! Just follow the steps and you'll be enjoying your favorite Espasol in no time. If you have any questions while making it, feel free to ask. Enjoy! 😊
Andy says
Never thought i could do espasol at home, thank you my kids loved it! Still need to work on shaping it though lol Yours look much better
Nora Reyes says
Hello Andy, I am so happy to hear that your kids loved it. Espasol is quite forgiving when it comes to shaping. Just flatten the mixture evenly and cut it into your desired portions. I am sure your espasol looked good!
Arlene says
Excited to try this!
Nora Reyes says
Hello Arlene, That's great to hear! I'm sure you'll love it. Let me know how it turns out! 😊
Dennis says
My favorite!
Nora Rey says
I'm so glad! Thanks, Dennis!