Espasol are cylindrical rice cakes that originated in the Philippine province of Laguna. Popularly sold on major thoroughfares, bus stops and specialty shops in Laguna, this rice cake is made out of toasted rice flour and coconut strips cooked in coconut milk then dusted with toasted rice flour.
Its relatively easy to make, nothing to technical about the cooking procedure, the only had part in preparing for this one is mixing it while it cooks which needs a bit of brawn to achieve. Try this one out if you haven’t made something like this before, it is good filling snack.
3 1/2 cups glutinous rice flour
2 cups sugar
3 cups coconut cream
1 1/2 cups young coconut strips
1 stalk pandan, tied to a knot
- Heat a very large wok then add the glutinous rice flour, cook in medium heat until toasted (it should be light brown in colour) while continuously mixing. Turn heat off, set aside 1/2 cup of the toasted glutinous rice flour this will be used for dusting.
- In a separate large wok add coconut cream, sugar, coconut and pandan. Bring to a boil then lower the heat to medium.
- Remove pandan leaves from the coconut cream mixture then gently add the toasted rice flour, continue to mix in low heat until it becomes really thick, by 5 minutes it would resemble a dough, continue folding while cooking to cook evenly, do this process for around 30 minutes.
- Place in a greased surface and flatten cooked mixture. Let it cool down.
- Slice into long strips or if you want to be more authentic roll it by hand to form a cylindrical shape rice cake. Roll each piece in toasted glutinous rice flour.
- For best result consume it next day as it will firm up, newly cooked ones will be softer.