Espasol is a Filipino rice cake that originated in the province of Laguna. It comes in a variety of forms but is generally distinguished as a sweet, cylindrical delicacy dusted with rice flour and wrapped in paper or banana leaves.
Usually sold in the streets or made at home for the next town fiesta or family merienda, espasol is a dish you can never get enough of. So instead of waiting for your favorite manlalako, why not head to your kitchen and start with this quick and easy Espasol recipe?
- 3 1/2 cups toasted glutinous rice flour, reserving 1/2 cup for rolling
- 2 cups coconut milk (or vanilla soy milk)
- 2 cups sugar (or 1 cup agave nectar)
- 1/4 tsp salt
- 1 tsp vanilla extract
- zest of 1 lemon
- 1 cup shredded coconut, unsweetened
- In a saucepan, heat coconut milk until it boils. Add sugar, vanilla extract, salt, shredded coconut, and lemon zest. Stir until combined.
- Slowly add toasted glutinous rice flour. Stir continuously to avoid clumps. Reduce heat to low and continue stirring and cooking until thick and coming off the sides of the saucepan.
- Remove from heat. Transfer cake onto rice flour-dusted work surface and let cool to room temperature.
- Divide into equal portions, rolling on the flour to form cylinders. Alternatively, you can cut using a cookie cutter instead.
- Wrap in paper or banana leaves until ready to eat.
- Serve and enjoy your espasol!
You might like this recipe too: Kutsinta Recipe