Authentic Filipino Espasol Recipe: A Step-by-Step Guide

Ingredients

4 cups of glutinous rice flour
2 cups of coconut milk
1 cup of granulated sugar
1 cup of coconut strips (macapuno)
1/2 cup of toasted glutinous rice flour, for dusting
1/2 teaspoon of salt

Steps and instructions

Spread the 4 cups of glutinous rice flour on a frying pan. Toast it over medium heat until light brown. Stir it constantly to prevent burning. Once done, set it aside to cool.
In a separate saucepan, combine the coconut milk, sugar, and salt. Stir it over medium heat until the sugar is fully dissolved.
Add the toasted rice flour into the saucepan gradually while stirring continuously. Keep stirring until the mixture turns into a thick paste.
Once the mixture has turned into a thick paste, add the coconut strips and mix well.
Remove the mixture from heat and let it cool for a few minutes. When it's cool enough to handle, divide the dough into equal parts.
On a clean surface dusted with the 1/2 cup of toasted rice flour, roll each piece into a log shape.
Coat each log with additional toasted rice flour, then wrap in wax paper or cellophane.
The espasol can be served immediately, or stored in an airtight container for later use.

Tools for making

Mixing bowl - Used for combining the ingredients.
Saucepan - Used for heating and mixing the coconut milk, sugar, and salt.
Frying pan - Used for toasting the glutinous rice flour.
Frying spatula - Used for stirring and flipping the rice flour while toasting.
Cutting board - Used as a surface for rolling the espasol.
Knife - Used for cutting the espasol dough into equal parts.
Wax paper or cellophane - Used for wrapping the espasol logs.

Recipe variations

Adding roasted peanuts or cashews for added crunch and flavor
Using brown sugar or muscovado sugar instead of granulated sugar for a deeper and richer taste
Incorporating flavored extracts such as pandan, ube (purple yam), or vanilla to enhance the flavor
Replacing coconut milk with almond milk or soy milk for a dairy-free alternative
Mixing in finely grated citrus zest, such as lemon or lime, for a citrusy twist
Adding a layer of sweetened condensed milk or chocolate spread in the center of each espasol log
Using different types of flour, such as rice flour, cornstarch, or all-purpose flour, for variations in texture and taste
Adding dried fruits, such as raisins or chopped dried mangoes, for added sweetness and texture

Recipe overview

Espasol is a delicious and popular Filipino rice dessert made from glutinous rice flour, coconut milk, sugar and coconut strips. This recipe is straightforward to follow and will guide you step-by-step to create this traditional sweet delicacy. The Espasol can be served immediately after making, or wrapped in wax paper for a tasty treat later. This recipe yields a dough that is easy to handle and shape, and the end result is a chewy, sweet, and coconutty dessert that holds a beloved spot in Filipino cuisine. Whether you're familiar with Filipino desserts or trying something new, this Espasol recipe is sure to delight.

Common questions

Can I use regular rice flour instead of glutinous rice flour? No, for this recipe it is important to use glutinous rice flour as it gives espasol its characteristic chewy texture.
Can I use canned coconut milk? Yes, you can use canned coconut milk for convenience. However, using freshly squeezed coconut milk will give the best flavor.
Do I have to toast the rice flour? Toasting the rice flour adds a nutty flavor to the espasol. If you prefer a milder taste, you can skip the toasting step.
Can I replace granulated sugar with another sweetener? Granulated sugar is commonly used in traditional espasol recipes. While you can experiment with other sweeteners, it may affect the taste and texture of the final product.
Where can I find coconut strips (macapuno)? Coconut strips (macapuno) can usually be found in Asian grocery stores. If you can't find them, you can omit them or substitute with other desired ingredients like nuts or dried fruits.
How long can I store espasol? Espasol can be stored in an airtight container at room temperature for up to one week. However, for the best taste and texture, it is recommended to consume it within a few days.

Serving dishes and utensils

Mixing Bowl - A large bowl to mix the ingredients together.
Saucepan - Used to heat and combine the coconut milk, sugar, and salt.
Frying Pan - Used to toast the glutinous rice flour.
Wooden Spoon - Ideal for stirring the mixture while cooking.
Clean Surface - A flat, clean surface for rolling and shaping the espasol.
Wax Paper or Cellophane - Used for wrapping the shaped espasol.

Origin stories

Espasol is a type of rice cake that originated from the Philippines, specifically from the province of Laguna. A lovingly crafted snack, it has found its way into the hearts and tummies of Filipinos across the centuries. The use of glutinous rice, an abundant crop in the country, and coconut, a tropical fruit that grows generously in the Philippine islands, signifies the resourcefulness and practicality of Filipino cuisine. Interestingly, the name 'Espasol' is derived from the Spanish word 'Espesar', which means 'to thicken' - a fitting descriptor for the way this chewy delight is cooked. It's often enjoyed during festive occasions, and is also a popular pasalubong, or homecoming gift, reflecting the warm and giving nature of Filipino culture.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.