Espasol Recipe 455
ESPASOL RECIPE
Steps:
- In a skillet or pan over medium-low heat, toast the glutinous rice flour while stirring every so often until it turns slightly brown, about 10-15 minutes.
- While waiting, combine the rest of the ingredients in a pot or saucepan and bring to boil. Cook until sugar is completely dissolved and let it simmer for about another 5 minutes.
- Turn the heat on the rice flour to low. Remove 1/2 cup from the rice flour and set aside. Then gradually pour the liquids into the center of the pan while continuously stirring from the middle going out, mixing in the flour into the liquids as you go. It will be very sticky so use a wooden spoon or something that is sturdy. Keep on stirring until it forms a sticky dough. You know it is done when you take a spoonful and turn it over and it holds its form.
- Transfer the sticky dough to a flat surface that is generously dusted with the reserved toasted glutinous rice flour. Flaten the dough to about half an inch thick. Cut into logs (about 4 inches long) using a knife or dough cutter. Roll each log in toasted rice flour. Wrap each piece with baking paper or simply serve on a plate.
Nutrition Facts : Calories 176 kcal, Carbohydrate 22 g, Protein 2 g, Fat 10 g, SaturatedFat 9 g, Sodium 66 mg, Fiber 1 g, Sugar 13 g, ServingSize 1 serving
BEST ESPASOL RECIPE
Another traditional dessert originally from Laguna, Philippines. This sweet sticky dessert is made of glutinous rice with sugar and coconut milk. Its sweet sticky flavor is loved by everyone.
Provided by Eat Like Pinoy
Categories Dessert
Time 30m
Number Of Ingredients 5
Steps:
- In a skillet, put glutinous rice and toast until lightly brown over low heat, when it turned lightly brown already separate 1/2 cup for dusting.
- In a separate pan, combine coconut milk, white sugar, vanilla, and salt. Bring to boil and slowly add the toasted glutinous flour. Continue stirring the mixture for 15 minutes.
- When the mixture is sticky enough then it's cook already.
- Now spread half of the toasted glutinous rice onto a tray then add the Espasol mixture.
- Divide the mixture into parts or sizes according to your preference.
- Then spread the remaining toasted glutinous flour on top of the Espasol.
- Let it cool. Serve and enjoy!
Nutrition Facts : Calories 770 kcal, Carbohydrate 154 g, Protein 10 g, Fat 13 g, SaturatedFat 11 g, Sodium 162 mg, Fiber 4 g, Sugar 50 g, ServingSize 1 serving
ESPASOL
This is the same espasol sold in the streets when we visited Jose Rizal's home in 1984. An old and authentic traditional Filipino recipe. I never timed myself so I don't know how long it takes to make them.
Provided by Vnut-Beyond Redempt
Categories Dessert
Yield 30 Pieces
Number Of Ingredients 5
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.
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