Best Espasol Recipes

ESPASOL

Steps:

• Place sugar and coconut milk in a saucepan and boil until thick.
• Add toasted shredded coconut and cook for 3 minutes.
• Stir in toasted rice flour well and cook until thick.
• Remove from pan and divide into 2 parts.
• Roll using the rest of the rice flour for rolling.
• Slice into ½ inch thick pieces.

ESPASOL RECIPE - (4.2/5)

Steps:

• In a cooking pot, pour-in the coconut milk and bring to a boil. Add the sugar and stir continously for 10 minutes. Put-in the toasted grated coconut and cook for 5 minutes. Add the vanilla essence and toasted rice flour and cook for 40 minutes to 1 hour or until the mixture becomes really thick while folding. Remove the mixture from the pot and allow to cool down. Dust the toasted sweet rice flour in a flat surface. Divide the mixture into parts and roll over the dusted sweet rice flour until a cylindrical shape is formed. Slice according to your preference. Put in a serving plate or wrap in paper or banana leaf. Share and enjoy! How to toast the rice flour: Place a pan large enough to accomadate the rice flour on top of a stove and apply low heat. Put the rice flour in the pan and allow to toast while continously 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 continously mixing until the color turns light brown. Remove the toasted grated coconut from the pan and transfer to a bowl

ESPASOL RECIPE - (4.5/5)

Steps:

• Toast the glutinous rice flour until light brown in color. Set aside. In a separate pan, toast the sweetened coconut flakes. Set aside. In a wok, combine coconut milk and sugar. Bring to a boil. Continue stirring in medium heat for 5 minutes. Add toasted sweetened coconut flakes and vanilla. Cook in low heat for 5 minutes. Add glutinous rice flour and stir continuously. Cook until the mixture becomes thick and quite dry. Set aside. (about 30 minutes) Note: If the mixtures gets dry immediately after combining the glutinous rice flour, you can add 1/8 cup or 1/4 cup water. While waiting for the mixture to cool down, toast the sweet rice flour until color turns light brown. Transfer the mixture into a board or flat surface dusted with toasted sweet flour. Divide the mixture into parts or sizes according to your preference. ( I did 2 1/2 inch in diameter). Roll over the sliced mixture into the toasted sweet flour. Transfer to a serving plate. Enjoy!

ESPASOL RECIPE - (4.4/5)

Steps:

• Heat milk in a saucepan until boiling. Add agave nectar (or sugar if that is what you're using), vanilla extract, salt, shredded coconut and lemon zest and stir until combined. Slowly add toasted glutinous rice flour, stirring to avoid clumps. Reduce heat to low and continue stirring and cooking until thick and coming off the sides of the saucepan. I used a non-stick pan so mine took only 10 minutes. This part can take as long as 1 hour. Remove from heat. Transfer cake onto rice flour dusted work surface and let cool to room temperature. Divide in 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.