Thursday, June 9, 2016


Whenever we would visit Laguna, we would never fail to buy pasalubong, specifically Espasol. I would always reserve a stack of espasol just for me. Hehehe. I've been meaning to try this recipe for quite some time already. It's worth the wait and effort. It may seem daunting, but it's really quite easy to make.
Sharing with you a recipe that I have tweaked, I hope you enjoy cooking it. No need to head to the south just to have a piece of this Pinoy delicacy.



Makes 20-25 pieces depending on the size

Preparation Time: 20 to 25 minutes

Cooking Time: 20 to 30 minutes



2 ¼ cups glutinous rice flour

1 ½ cups coconut milk

¾ cup sugar

¾ teaspoon vanilla

¼ teaspoon salt

2 cups shredded young coconut (buko)



1.       Toast the rice flour in a wok until lightly browned. Cool. Set aside ¾ cup.

2.       In a saucepan, combine coconut milk and sugar. Bring to a boil, then lower heat to simmering. Add vanilla and salt. Stir in buko

3.       Add toasted rice flour all at once and stir continuously until very thick and dry, about 15 minutes.

4.       Remove from fire. Sprinkle the toasted flour, which was set aside, on a baking sheet.

5.       Transfer the cooked mixture to the baking sheet. Flatten into a sheet ¼-inch thick then cut into cylinders. You can also shape it by hand.

6.       Roll the cut cylinders in more toasted flour.