This Espasol recipe is as good as Laguna's
MANILA, Philippines — You love Espasol, but you like it just the way they make it in Laguna, which is the place where the rolled Filipino rice cake originates from.
It is rice flour cooked in coconut milk with coconut strips until thick enough to roll into small, thin cylinders. Then it is rolled in toasted rice flour for that lovely toasted flavor when you bite into it.
Well, you can make good espasol in the comfort of your home. This recipe by Chef Edward David Mateo of La Royale Patisserie and Minatamis PH should come in handy:
Espasol
INGREDIENTS:
2 1/2 cups glutinous rice flour
4 cups coconut milk
2 cups sugar
1 tsp. vanilla extract
1 tsp. salt
PROCEDURE:
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 and cook until sugar and salt are dissolved.
3. Slowly add 2 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. With a lightly-greased knife or spatula, spread and flatten the mixture evenly. Sprinkle with the reserved toasted flour.
5. Cut the espasol into desired lengths and then roll in toasted flour to fully coat. Shake to remove excess flour and wrap each piece in Japanese paper or banana leaves.
