Espasol are Filipino guilty pleasures made of toasted rice flour and improved coconut milk. Fragile and chewy, these rice cakes make a heavenly nibble or treat.
Sourcing Filipino supplies and components for the blog here in our Central Texas has been to some degree baffling. Heading out twenty miles to the nearest Asian market just to imagine that its half-stacked makes me recognize how spoilt I’ve been by Southern California’s abundance of Asian and Filipino bistros and supermarkets.
What is Espasol
Espasol is a type of Filipino rice cake made popular in Laguna province. This classic delicacy is made from toasted glutinous rice flour cooked low and slow in sweetened coconut milk into a soft and chewy consistency.
The mixture is flattened into the desired thickness, dusted with toasted rice flour to coat, and then cut into tubular shapes or bite-sized squares. The sticky rice cakes are usually wrapped in banana leaves or flimsy Japanese for serving.
The recipe below is a basic mix of glutinous rice flour, coconut milk, sugar, vanilla extract, and salt, but feel free to add shredded macapuno or buko for added texture
The pandesal, kutsinta, or pichi that were expeditiously open there and I used to think little of have become significant items for me here in the South. Directly, if I am needing Filipino kakanin or various rarities, I should pick the choice to make it myself.
Which I derive isn’t such a dreadful suggestion. Privately gained things can get rather exorbitant and occasionally, are not the best quality. Moreover, re-production youth top decisions in your own kitchen can be so much fun! What can be more repaying than biting into sensitive and chewy espasol you’ve worked over for a significant long time?
The best strategy to toast the rice flour
Recognize a dish adequately colossal to oblige the rice flour on a broiler and apply low warmth.
Put the rice flour in the compartment and license to toast while continually mixing until the concealing turns light hearty hued.
Oust the toasted rice flour from the skillet and move to a bowl or colossal holder
Bit by bit directions to toast the ground coconut
Recognize a skillet on a stove and apply low warmth.
Put the ground coconut in the skillet and license to toast while reliably mixing until the concealing turns light natural hued.
Remove the toasted ground coconut from the skillet and move to a bowl
Prep Time10 minutes
Cook Time50 minutes
Hard and fast Time1 hour
3 cups glutinous rice flour toasted
1/2 cup sweet rice flour toasted
2 cups sugar
3 cups coconut milk
1/2 cups ground coconut toasted
1 tsp vanilla pith
In a skillet or holder over medium-low warmth, toast the glutinous rice flour while blending once in a while until it turns fairly natural hued, around 10-15 minutes.
While delaying, join the rest of the fixings in a pot or pot and bring to bubble. Cook until sugar is completely separated and let it stew for about an extra 5 minutes.
Turn the glow on the rice flour to low. Oust 1/2 cup from the rice flour and put in a sheltered spot. By then a tiny bit at a time void the liquids into the point of convergence of the compartment while reliably mixing from the inside going out, mixing in the flour into the liquids as you go. It will be tenacious so use a wooden spoon or something that is tough. Keep mixing until it shapes a tenacious hitter. You understand it is done when you take a spoonful and turn it over and it holds its structure.
Move the tenacious blend to a level surface that is generously cleaned with the held toasted glutinous rice flour. Flaten the hitter to about an enormous part of an inch thick. Cut into logs (around 4 creeps long) using a sharp edge or blend shaper. Roll each sign in toasted rice flour. Wrap each piece with warming paper or simply serve on a plate.
How to toast the rice flour
- Place a pan large enough to accommodate the rice flour on top of a stove and apply low heat.
- Put the rice flour in the pan and allow to toast while continuously mixing until the color turns light brown.
- Remove the toasted rice flour from the pan and transfer to a bowl or large container
How to toast the grated coconut
- Place a pan on top of a stove and apply low heat.
- Put the grated coconut in the pan and allow to toast while continuously mixing until the color turns light brown.
- Remove the toasted grated coconut from the pan and transfer to a bowl