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    Home » Desserts Recipes

    Espasol Recipe

    Published: Oct 3, 2023 by Nora Reyes · This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission. · 10 Comments

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    Jump to Recipe Print Recipe

    Espasol is a sweet rice cake with a chewy texture and subtle coconut flavor. These cylindrical or rectangular rice cakes are cooked in a pan and rolled in powder for a satisfyingly delicious treat. The best part? Making it at home is incredibly simple, requiring just a few ingredients!

    Holding Espasol on a banana leaf.
    Jump to:
    • What is Espasol?
    • Ingredients you'll need
    • Notes and substitutions
    • How to make this recipe
    • Recipe FAQs
    • More Filipino rice cakes
    • Other dessert recipes you may like
    • 📖 Recipe
    • 💬 Comments

    What is Espasol?

    Espasol is one of the many beloved Filipino delicacies from the province of Laguna, with a chewy texture and subtle coconut flavor. It's a mini log-shaped rice cake made with glutinous rice flour and coconut milk.

    For an authentic espasol recipe, the dough is formed into cylindrical shapes and then rolled in toasted rice flour for a slightly gritty texture. This snack or dessert is enjoyed all over the Philippines for its unique texture and subtle coconut flavor. Ube Espasol is a variation with ube or purple yam.

    Ingredients you'll need

    Individual ingredients for Espasol
    Salt is not in the picture.

    Notes and substitutions

    • Glutinous Rice Flour: Also known as sweet rice flour or Mochiko, this type of flour is gluten-free and not sweet. It becomes sticky and chewy when cooked, which sets it apart from regular rice flour.
    • Coconut Milk: I used canned coconut milk, although fresh is always best. For a richer coconut flavor, you might want to try coconut cream, but just keep in mind that it can make the dough oily due to its higher fat content.
    • Optional Ingredients: Feel free to mix in extras like macapuno (coconut sport), buko (young coconut), or pinipig (pounded young rice).

    How to make this recipe

    Step 1: Prepare the liquids

    In a mixing cup or bowl, combine a can of coconut milk, ¾ cup of brown sugar, a pinch of salt, and 1 teaspoon of vanilla extract or other flavorings of your choice. Mix everything together until the sugar dissolves, then set it aside.

    Combining the ingredients for the coconut mixture in the measuring cup.

    Step 2: Toast the flour

    Over medium heat, toast 2½ cups of glutinous rice flour in a pan. Stir it every now and then for about 20 minutes until it changes to a beige or light tan color and starts to smell toasty.

    If the pan gets too hot, turn down the heat. When it’s done, set aside ½ cup of the toasted flour for later use and turn off the stove.

    Toasting the glutinous rice flour in the pan.

    Step 3: Prepare parchment paper

    Prepare a sheet of parchment paper or a banana leaf (about 12x12 inches) on a flat surface. Using a fine-mesh strainer, evenly sprinkle a third of the toasted flour you set aside for coating.

    Leave a margin around the edges without flour, depending on how thick or thin you want to spread the Espasol.

    Dusting the toasted flour on the parchment paper using a fine-mesh strainer.

    Step 4: Combine ingredients

    Pour the liquids into the pan with the remaining flour. Set the stove to medium heat and gently stir them together, making sure to break up any lumps, until you get a smooth mixture.

    Adding the coconut mixture and mixing it with the toasted glutinous rice four.

    Step 5: Mix until thick

    Keep spreading and folding the dough in the pan for about 10 minutes. As you do this, the dough will start to get stickier and chewier, and slightly darker. You’ll know it’s ready when it firms up and starts to get tough to stir.

    PRO TIP: Feel free to get creative here by adding ingredients like buko, macapuno, or pinipig. Just fold them into the dough at this stage to boost the flavor and texture of your Espasol.

    Spreading and folding the dough in the pan using a spatula.

    Step 6: Shape and set the Espasol

    Transfer the warm dough onto your parchment paper and quickly spread it out while it’s still easy to work with. Use a spatula to evenly spread the dough to about ½ inch thick, or however thick you prefer it.

    Spreading the dough on the parchment paper dusted with toasted flour.

    Step 7: Coat the espasol

    Once you've spread the dough, sprinkle the top generously with remaining toasted flour. Cut the espasol into pieces using a knife or dough scraper. Roll each piece in more toasted flour for an extra layer of coating, then shake off any excess.

    Cutting the Espasol into small pieces using a bench scraper.

    Serve and enjoy your Espasol! Many people prefer it while it's still warm for that sticky and chewy texture. It's also delicious after it has slightly firmed up, with a somewhat different, chewier experience. Enjoy it either way!

    Stretching a piece of Espasol.

    Recipe FAQs

    How long does espasol stay fresh?

    Espasol is best enjoyed warm when it’s chewy and soft. If you need to store it, just place it in an airtight container and keep it in the fridge for up to a week. For longer storage, you can also freeze espasol. When you're ready to enjoy it again, simply let it thaw at room temperature until it’s nice and soft.

    Can I use rice flour instead of glutinous rice flour?

    No, you really need glutinous rice flour to get that sticky, chewy texture. Regular rice flour just won’t work the same way.

    More Filipino rice cakes

    • Bibingka: Baked rice cakes cooked in banana leaves and prepared in a clay oven, often heated with charcoal.
    • Kutsinta: Steamed rice cakes with lye water, topped with grated mature coconut.
    • Sapin-Sapin: Steamed rice cakes with layered colors: purple (with ube), yellor or orange (with langka), and white (with coconut milk). It is often topped with latik or toasted coconut.
    • Puto: Steamed rice cakes, topped with cheese or salted egg.
    • Ube Suman sa Latik: Steamed ube rice cakes wrapped in banana leaves.
    • Biko: Sticky rice cooked in coconut milk, topped with caramelized coconut cream. Bibingkang Malagkit is a variation with caramelized latik sauce on top.
    • Palitaw: Boiled rice cakes coated with grated coconut, topped with sugar and sesame seeds or crushed peanuts.
    • Ube Kalamay: Ube rice cake made with glutinous rice, coconut milk, and purple yam or Ube Halaya.
    • Suman: Sticky rice cooked in coconut milk and wrapped in banana or palm leaves, then boiled until soft and chewy. Suman sa Lihiya is treated with lye water and served with latik sauce.

    Other dessert recipes you may like

    • crema de fruta on a spoon
      No-Bake Crema de Fruta (Filipino Layered Fruit Cake)
    • Holding a piece of Tikoy Roll.
      Tikoy Rolls
    • A slice of biko on a banana leaf.
      Biko
    • Bibingkang Malagkit on a plate with banana leaf.
      Bibingkang Malagkit

    Did you make this recipe? I would love to know! Your feedback helps me make better recipes.  Please rate, review, or comment below. Questions about this recipe are welcome, too!

    Let's connect on Facebook, Instagram, Pinterest, TikTok, Twitter, and Youtube. Be sure to tag me when you try any of my recipes @recipesbynora!

    📖 Recipe

    Holding Espasol with banana leaf.

    Espasol

    Sweet rice cakes with a chewy texture and subtle coconut flavor.
    5 from 2 votes
    Print Pin Rate
    Course: Dessert, Snack
    Cuisine: Filipino
    Diet: Gluten Free
    Prep Time: 5 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 24 pieces
    Calories: 119kcal
    Author: Nora Rey
    Cost: $4-$6

    Equipment

    • Non-stick sauté pan or a pan with high sides
    • Spatula
    • Parchment paper or banana leaves
    • Fine mesh strainer (optional)
    • Knife or pastry cutter (also known as a bench scraper)

    Ingredients

    • 2½ cups glutinous rice flour see note
    • 1 (13.5-oz) can or 1⅔ cups coconut milk see note
    • ¾ cup packed brown sugar (light or dark) sub: granulated sugar
    • 1 teaspoon vanilla extract sub: pandan or ube extract
    • A pinch of salt
    US Customary - Metric

    Instructions

    • In a mixing bowl, combine coconut milk, brown sugar, a pinch of salt, and vanilla extract or other flavorings. Stir well until the sugar is dissolved. Set aside.
    • Over medium heat, toast 2½ cups of glutinous rice flour in a pan. Stir occasionally for about 20 minutes until it turns beige or light tan and gives off a toasted scent.
      If the pan becomes too hot, reduce the heat. Once done, reserve ½ cup of the toasted flour for coating and turn off the heat.
    • Prepare a sheet of parchment paper or a banana leaf (about 12x12 inches). Using a fine-mesh strainer, evenly sprinkle a third of the toasted flour that was set aside for coating.
      Leave a margin around the edges without flour, depending on how thick or thin you want to spread the Espasol.
    • Add the coconut mixture to the pan with the rest of the flour. Turn the heat to medium and gently combine them, creating a smooth mixture.
    • Keep spreading and folding the dough for about 10 minutes. As it cooks, the Espasol will become stickier, chewier, and slightly darker. It's ready when it firms up and becomes more challenging to mix.
      Note: Feel free to get creative here by adding ingredients like buko, macapuno, or pinipig. Just fold them into the dough at this stage to boost the flavor and texture of your Espasol.
    • Transfer the dough to your parchment paper and immediately spread it out while it's warm and manageable. Use a spatula to spread it out evenly to create a thickness of about ½ inch, or adjust to your preference.
    • Generously dust the top with toasted flour and cut it into pieces using a knife or a dough scraper. Roll each piece in more toasted flour to provide an extra layer of coating and shake off excess. Serve and enjoy your Espasol!

    Notes

    • Glutinous Rice Flour: Also known as sweet rice flour or Mochiko, this type of flour is gluten-free and not sweet. It becomes sticky and chewy when cooked, which sets it apart from regular rice flour.
    • Coconut Milk: I used canned coconut milk, although fresh is always best. For a richer coconut flavor, you might want to try coconut cream, but just keep in mind that it can make the dough oily due to its higher fat content.
    • Optional Ingredients: Feel free to mix in extras like macapuno (coconut sport), buko (young coconut), or pinipig (pounded young rice).

    Nutrition

    Calories: 119kcalCarbohydrates: 21gProtein: 1gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gSodium: 10mgPotassium: 57mgFiber: 0.4gSugar: 7gVitamin C: 0.2mgCalcium: 10mgIron: 1mg
    Disclaimer: The nutritional information provided here is solely for informational purposes. I am not a certified nutritionist, and this data hasn't been evaluated by the Food and Drug Administration or any other authority. It shouldn't be seen as health or nutrition advice. The figures are estimates calculated from various food composition databases and might vary based on product types, brands, natural variations in produce, and ingredient processing methods. Individual results may differ.
    Tried this Recipe? Pin it for Later!Mention @recipesbynora or tag #RecipesByNora!

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    About the author

    Hi, I'm Nora! 

    Whether you're new to Filipino food or have loved it for so long, I sure am happy you're here!  I hope you'll find useful recipes that you can enjoy and share with family and friends.

    Learn more about me →

    Reader Interactions

    Comments

    1. Jenny Arias

      October 05, 2023 at 10:27 am

      This is very nostalgic, can't wait to try it myself

      Reply
      • Nora Reyes

        October 07, 2023 at 9:59 pm

        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! 😊

        Reply
    2. Andy

      October 05, 2023 at 10:25 am

      I hope it's not too hard to make, this is my fave!

      Reply
      • Nora Reyes

        October 07, 2023 at 10:01 pm

        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! 😊

        Reply
        • Andy

          October 10, 2023 at 8:47 am

          5 stars
          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

          Reply
          • Nora Reyes

            October 11, 2023 at 12:26 am

            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!

            Reply
    3. Arlene

      October 05, 2023 at 10:24 am

      Excited to try this!

      Reply
      • Nora Reyes

        October 07, 2023 at 10:02 pm

        Hello Arlene, That's great to hear! I'm sure you'll love it. Let me know how it turns out! 😊

        Reply
    4. Dennis

      October 04, 2023 at 10:44 pm

      5 stars
      My favorite!

      Reply
      • Nora Rey

        October 05, 2023 at 12:13 am

        I'm so glad! Thanks, Dennis!

        Reply
    5 from 2 votes

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