Espasol
Indulge in the delightful flavors of Espasol, a traditional Filipino rice cake that’s soft, chewy, and wonderfully aromatic. Made from toasted glutinous rice flour, creamy coconut milk, and a hint of vanilla, this dessert is gently cooked to perfection, yielding a uniquely sticky texture that’s a hallmark of its charm. The toasted rice flour not only adds a nutty aroma but also serves as a light coating, giving each piece its signature finish. Whether enjoyed as a snack or shared during celebrations, Espasol is a taste of Filipino heritage that’s simple to prepare yet irresistibly satisfying. Perfect for anyone craving authentic Asian desserts, this recipe ensures homemade Espasol that’s fresh, flavorful, and ready to impress!
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Recipe Information
Ingredients
- 3 cups Glutinous rice flour
- 2 cups Coconut milk
- 1 cup White sugar
- 0.5 cup Sweetened condensed milk
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Instructions
In a large dry skillet over medium heat, toast 2 1/2 cups of the glutinous rice flour, stirring constantly, for about 10 minutes or until lightly browned and aromatic. Set aside in a bowl and reserve the remaining 1/2 cup for rolling later.
In a medium pot, combine the coconut milk, sugar, sweetened condensed milk, vanilla extract, and salt over medium heat. Stir well and bring to a gentle simmer.
Gradually add the toasted glutinous rice flour to the pot while stirring continuously to avoid lumps forming. Continue to cook, stirring constantly, for about 20-25 minutes or until the mixture becomes thick and sticky and pulls away from the sides of the pot.
Remove the pot from heat and allow the dough to cool slightly, making it easier to handle.
Spread the remaining 1/2 cup of untoasted glutinous rice flour on a clean flat surface. Scoop portions of the dough (about 2-3 tablespoons each), roll into a log shape about 4 inches long, and roll them in the reserved flour to lightly coat.
Repeat until all the dough has been shaped. Optionally, shake off the excess flour by lightly patting the finished Espasol.
Let the Espasol cool completely before serving or store in an airtight container for up to 3 days.
Nutrition Facts
Calories |
2834 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.4 g | 21% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 52 mg | 17% | |
| Sodium | 862 mg | 37% | |
| Total Carbohydrate | 629.2 g | 229% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 316.8 g | ||
| Protein | 36.4 g | 73% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 501 mg | 39% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 1140 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
