Espasol
Soft and chewy espasol coated in toasted rice flour.
Servings 24 pieces
Calories 119kcal
Cost $4-$6
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.
Nutrition
Calories: 119kcal | Carbohydrates: 21g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 10mg | Potassium: 57mg | Fiber: 0.4g | Sugar: 7g | Vitamin C: 0.2mg | Calcium: 10mg | Iron: 1mg