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.
- 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
- 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.
- 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.
- 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.
- 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.
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.