Espasol Recipe 445 Recipes

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ESPASOL RECIPE



Espasol Recipe image

Espasol is a Filipino sticky rice delicacy. Made of toasted glutinous rice flour cooked in coconut milk. A hearty and healthy snack that only needs 4 basic ingredients.

Provided by Bebs

Categories     Dessert     Snack

Time 40m

Number Of Ingredients 5

2 cups glutinous rice flour
2 cups coconut milk
2/3 cups sugar
1 teaspoon vanilla extract
1/4 teaspoon salt ((optional))

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

ESPASOL



Espasol image

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

1 cup sweet rice flour
4 cups rice flour, toasted until golden brown
2 cups sugar
1 cup coconut milk
1 1/2 cups toasted grated coconuts

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 - (4.5/5)



Espasol Recipe - (4.5/5) image

Provided by vlacer

Number Of Ingredients 7

2 cups glutinous rice flour (toasted)
2 cups coconut milk
1 1/4 cup sugar
1 tsp vanilla essence
1 cup sweetened coconut flakes (toasted)
1/4 cup sweet rice flour (toasted) for dusting & coating only (Mochiko brand)
1/8 cup or 1/4 cup water (if needed)

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!

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