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.
ESPASOL
Makes 20-25 pieces depending on
the size
Preparation Time: 20 to 25
minutes
Cooking Time: 20 to 30 minutes
Ingredients:
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)
Procedure:
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.
