4/11/2020 Soft and Chewy Espasol Rice Cake - Kawaling Pinoy

Espasol
Soft and Chewy Espasol made of toasted rice flour and coconut milk. This
Filipino delicacy makes a tasty and filling snack or dessert.

Prep Time Cook Time Total Time

20 mins 1 hr 1 hr 20 mins

Course: Dessert, Snack Cuisine: Filipino Keyword: espasol, sticky rice cake
4.1 from 10 votes
Servings: 24 Pieces Calories: 249kcal Author: Lalaine Manalo

Ingredients
4 1/2 cups glutinous rice flour
4 cups coconut milk
2 cups sugar
1 teaspoon vanilla extract
1 teaspoon salt

Instructions
1. In a skillet over medium heat, toast rice flour, stirring frequently, for about 15 to 20 minutes or until color
changes to pale gold and aroma becomes nutty. Set aside 1 cup for coating the espasol.
2. In a wide pan over medium heat, combine coconut milk, sugar, vanilla extract, and salt. Bring to a boil
until sugar and salt are dissolved.
3. Slowly add 3 1/2 cups of the toasted rice flour, whisking vigorously to prevent lumps. Lower heat and
continue to cook, stirring and turning regularly, for about 30 to 40 minutes or until mixture is very sticky
and becomes oily.
4. Dust the bottom of a rectangular baking dish with 1/2 cup of the reserved toasted flour. Transfer mixture
into the pan.
5. With a lightly-greased knife or spatula, spread and flatten the mixture evenly. Sprinkle with the remaining
reserved toasted flour.
6. Cut the espasol into desired lengths and then roll on toasted flour to fully coat. Shake to rid of excess
flour and wrap each piece in Japanese paper or banana leaves.

Nutrition
Calories: 249kcal | Carbohydrates: 42g | Protein: 3g | Fat: 8g | Saturated Fat: 7g | Sodium: 102mg | Potassium:
106mg | Fiber: 1g | Sugar: 17g | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg

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