MANILA, Philippines — You love espasol, but you also love the way it’s made in Laguna, the birthplace of Philippine round rice cakes.
It is rice flour cooked in coconut milk with coconut strips until it is thick enough to be rolled into small, thin cylinders. It’s rolled in toasted rice flour, so you can enjoy the toasty flavor when you bite into it.
You can make delicious espasol in the comfort of your home. This recipe by Chef Edward David Mateo of La Royale Patisserie and Minatamis PH is sure to come in handy.
espasol
material:
2 1/2 cups sticky rice flour
4 cups coconut milk
2 cups sugar
1 teaspoon vanilla extract
1 teaspoon salt
procedure:
1. Toast the rice flour in a skillet over medium heat, stirring frequently, for about 15-20 minutes, or until it turns pale golden in color and smells nutty. Set aside 1 cup to coat with espasol.
2. Combine coconut milk, sugar, vanilla extract, and salt in a wide saucepan over medium heat. Bring to a boil and simmer until sugar and salt are dissolved.
3. Slowly add 2 1/2 cups of toasted rice flour and whisk vigorously to avoid lumps. Reduce heat and continue cooking, stirring and turning regularly, for about 30 to 40 minutes, or until mixture is very sticky and oily.
4. Sprinkle the bottom of a rectangular baking dish with the reserved 1/2 cup toasted flour. Transfer the mixture to a saucepan. Use a lightly oiled knife or spatula to spread and level the mixture evenly. Dust with reserved toasted flour.
5. Cut the espersole into desired lengths and roll in the toasted flour, tossing it all over. Shake to remove excess powder and wrap in Japanese paper or banana leaves.