Espasol
Espasol
Ingredients
- 16 ounces glutinous rice flour
- 2 cans coconut milk
- 1 can evaporated milk
- 1 can condensed milk
- 1 pinch salt
Instructions
- 1
In a large pan or wok, toast the glutinous rice flour over medium-high heat. Stir frequently to prevent burning. Continue toasting until the flour turns a light shade of brown and becomes aromatic. This should take approximately 8-10 minutes.
⏱️ 10 min
- 2
Remove the toasted flour from the heat. Set aside about 1/2 cup of the toasted flour to use for coating the pan and the finished espasol later.
⏱️ 2 min
- 3
In a large bowl, combine the remaining toasted glutinous rice flour, coconut milk, evaporated milk, condensed milk, and a pinch of salt. Stir well until all ingredients are thoroughly incorporated and the mixture is smooth.
⏱️ 5 min
- 4
Transfer the mixture from the bowl back into the same large pan or wok used for toasting the flour. Bring the mixture to a boil over medium-high heat, stirring constantly to prevent sticking.
⏱️ 5 min
- 5
Once boiling, reduce the heat to medium-low. Continue to stir continuously and vigorously until the mixture thickens significantly and forms into a cohesive ball, pulling away from the sides of the pan. This process can take 10-15 minutes.
⏱️ 15 min
- 6
Once the mixture is smooth, shiny, and has formed a firm ball, remove it from the heat. Lightly dust a clean, flat surface or a shallow pan with some of the reserved toasted flour. Transfer the espasol mixture onto the prepared surface.
⏱️ 2 min
- 7
Using a spatula or your hands (lightly dusted with toasted flour to prevent sticking), spread the espasol mixture evenly to your desired thickness, typically about 1/2 to 3/4 inch thick.
⏱️ 3 min
- 8
Generously sprinkle the remaining reserved toasted flour over the entire surface of the espasol, ensuring it is fully coated. Allow it to cool slightly before slicing.
⏱️ 1 min
- 9
Once slightly cooled, slice the espasol into desired shapes, typically rectangles or squares. Serve immediately and enjoy!
⏱️ 2 min
Kitchen Tools
Espasol
- 16 ounces glutinous rice flour
- 2 cans coconut milk
- 1 can evaporated milk
- 1 can condensed milk
- 1 pinch salt
Instructions
- 1
In a large pan or wok, toast the glutinous rice flour over medium-high heat. Stir frequently to prevent burning. Continue toasting until the flour turns a light shade of brown and becomes aromatic. This should take approximately 8-10 minutes.
⏱️ 10 min - 2
Remove the toasted flour from the heat. Set aside about 1/2 cup of the toasted flour to use for coating the pan and the finished espasol later.
⏱️ 2 min - 3
In a large bowl, combine the remaining toasted glutinous rice flour, coconut milk, evaporated milk, condensed milk, and a pinch of salt. Stir well until all ingredients are thoroughly incorporated and the mixture is smooth.
⏱️ 5 min - 4
Transfer the mixture from the bowl back into the same large pan or wok used for toasting the flour. Bring the mixture to a boil over medium-high heat, stirring constantly to prevent sticking.
⏱️ 5 min - 5
Once boiling, reduce the heat to medium-low. Continue to stir continuously and vigorously until the mixture thickens significantly and forms into a cohesive ball, pulling away from the sides of the pan. This process can take 10-15 minutes.
⏱️ 15 min - 6
Once the mixture is smooth, shiny, and has formed a firm ball, remove it from the heat. Lightly dust a clean, flat surface or a shallow pan with some of the reserved toasted flour. Transfer the espasol mixture onto the prepared surface.
⏱️ 2 min - 7
Using a spatula or your hands (lightly dusted with toasted flour to prevent sticking), spread the espasol mixture evenly to your desired thickness, typically about 1/2 to 3/4 inch thick.
⏱️ 3 min - 8
Generously sprinkle the remaining reserved toasted flour over the entire surface of the espasol, ensuring it is fully coated. Allow it to cool slightly before slicing.
⏱️ 1 min - 9
Once slightly cooled, slice the espasol into desired shapes, typically rectangles or squares. Serve immediately and enjoy!
⏱️ 2 min