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Espasol Recipe

How to make delicious Espasol

Easy-to-make Espasol  Recipe. Espasol is a well-loved and a popular Filipino delicacy, a sweet and delicate rice dessert. This simple version of Espasol is made from toasted glutinous rice flour and toasted desiccated coconut cooked in coconut milk, sugar, vanilla essence and shaped mostly into logs and lightly dusted with toasted sweet rice flour. Espasol lately has a various flavours and ways of making them, some uses toasted pinipig, fresh shredded coconuts or jackfruit strips and condensed milk.

Espasol was originated from Laguna province, since their agricultural land mainly produces coconuts, rice, sugar and other products. Espasol recipe varies also depending on what region as we all know people loves to experiment with their food. This all-time favourite rice dessert can be found at any local markets, especially at pasalubong centres. This easy-to-make kakanin recipe is a must try, a delicious and delicate Espasol treats.

espasol 1

Espasol Ingredients:

  • 2¼ cups glutinous rice flour, toasted
  • 1 cup sweet desiccated coconut, toasted
  • ¼ cup sweet rice flour, toasted for dusting
  • 2½ cups fresh or canned coconut milk
  • 1½ cups sugar
  • 1 tsp vanilla essence

Cooking Procedure:

  • To prepare measure all ingredients and place in separate bowls. First we have to toast the glutinous flour, rice flour and desiccated coconut separately. Toast the glutinous rice flour in a big pan over low heat and continue mixing them until it turns lightly brown. Keep an eye on it because it will burn the bottom flour right away, and you don’t want to have a bitter taste. When you’re done with the glutinous, transfer in a large bowl and continue with the rice flour and desiccated coconut one at a time.

espasol prep1

  • Put the coconut milk in a large pot over medium heat until it boils. Add the sugar and stir until it dissolves. Let it simmer for 10 minutes and turn on low heat to avoid burning the sides of the pot. When the coconut mixture becomes syrupy add in the toasted coconut and mix thoroughly for about 5 minutes.

espasol prep2

  • Add the toasted glutinous rice flour and vanilla essence and mix until the mixture becomes thick while folding. It takes about 25-30 minutes, it should be thick and soft to handle and you’re done. Fire off and let it cool down before shaping the mixture into logs.

espasol prep3

  • To divide the mixture, I measure 2 tablespoons for each and I kinda form them into my palm and roll on a lightly on a dusted cutting board about 5 inches long. The toasted sweet rice helps the kakanin from not sticking to each other. Place on a serving plate and keep on rolling one at a one until you’re done.

Simple and very easy to make and you only need 6 ingredients to have a perfect Espasol.

espasol 2
This recipe yields 22 pieces of delicious and perfect Espasol. If you want to keep some, store in a plastic container and refrigerate for a couple days. But I don’t think it will survive another day because these sweets are so irresistible, unless you double the recipe lol.
espasol 3
As I recall toasting a large amount of flour it takes a lot of time and attention. But it’s quite rewarding seeing my husband and my sister In-law appreciate and like my Espasol. It brings back their childhood memories of  kakanins made by Mama.
espasol 4
It was a great day until my nephew questioned me why do I have to dust with flour ‘coz he doesn’t like uncooked flour. He didn’t realize it was toasted lol :))  Well shake’em off  well ya!

About pingskie

Hello, I'm Ping Joven welcome to Pinoy Desserts the home of Filipino Dessert Recipes, I love sweets and I love to share my goodies with my family and friends. I’ve spent so much time in our kitchen even though I don’t have formal cooking education, but I cook and bake a lot. I have a large collection of cookbooks. I love watching Foodnetwork Channel & YouTube cooking videos it helps me develop my skills. To my fellow home cooks and home-bakers we should keep doing what we love and enjoy being creative in the kitchen. I also love taking photos of my food but, I’m not a good photographer, so I just hope and pray that my food will make you hungry, so you won’t notice my bad composition LOL. And lastly, please have mercy on my poor writing skills, English subject has always giving me a headache and as I compose this bio I can feel a migraine starts to kick in LOL. Thanks for visiting, have a nice day and may the blessings chase you today!


  1. its very simple but its the Filipino all time favorite and i really love to eat espasol <3

  2. Edward divinaflor

    Madam san na po napunta yung rice flour sa recipe tapos yung milk..parang di mo po nabanggit madam.thank you po..like ko po to itry

    • Hi Ed, ay Oo nga pala I forgot to mention the coconut milk you have to boil it and the toasted rice flour will be used at the end for coating your espasol. Thanks Ed 🙂

  3. At least we know now how to make Espasol we used to travel back then just to have these now I can make one for my daughter! Thank you

  4. lovely joy merced

    yay! simple yet delicious, thanks for the recipe!

  5. i looooooove espasol, i can eat it everyday! thanks for this amazing recipe!

  6. kung magluluto po akong 10 kilo ng espasol…gano po katagal yung pagluluto? tnx po/…. i really need that info. po maam… 🙂

    • Hi Sir Rex, sa totoo lang I haven’t tried cooking Espasol na ganyan kadami, so I can’t give you the exact answer. Sorry po talaga sir Rex, but if you want to try making this huge recipe paki-refer na lang po sa measurements and procedure and from there, I hope you can make your own adjustments. I hope you try muna with 1 kilo, and salamat po!

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