Ube Espasol

Soft and chewy ube espasol coated in toasted rice flour.

Course Dessert

Cuisine Filipino

Diet Gluten Free

Prep Time 5

Cook Time 30

Total Time 35

Servings

Calories 101kcal

Cost $5-$7

Combine the mashed ube, coconut milk, brown sugar, ube extract, and salt. Mix until smooth.
Toast the glutinous rice flour over medium heat, stirring often, until light brown and nutty (about 20 minutes). Set aside ½ cup for coating.
Reduce the heat to low and stir in the tapioca flour for about 2 minutes. Turn off the heat.
Prepare a piece of parchment paper (12x12 inches) and dust it with some of the reserved toasted flour.
Pour the wet mixture into the pan with the flour. Cook over medium heat, stirring and folding for about 10 minutes until thick, sticky, and harder to stir.
Transfer the warm mixture onto the prepared parchment paper and spread to about ½ inch thick.
Dust the top with toasted flour, cut into pieces, then roll each piece in more toasted flour. Shake off any excess.

Glutinous rice flour: Also called sweet rice flour; gives espasol its soft, chewy texture.
Tapioca flour: Adds extra chew. You can replace it with more glutinous rice flour.
Ube: Use fresh or frozen ube. Purple sweet potatoes also work. If using ube halaya, reduce the sugar by ¼ cup.

Cooking Tips

Use a nonstick pan or wok: The mixture gets sticky, so it’s easier to stir and less likely to stick.
Toast the flour slowly: Stir often until lightly browned and fragrant.
Keep stirring: Stir and fold constantly so it cooks evenly.
Work while warm: Espasol is easier to spread and coat while still warm.