Wednesday, September 17, 2014

Espasol Recipe (Filipino Rice Cake Originated From Laguna Philippines)

3 cups coconut milk
1 1/2 cups roasted grated coconut
3 cups roasted glutinous rice flour
1/2 cup roasted rice flour
1 1/2 cups sugar
1 tsp vanilla extract

Bring the coconut milk to boil. Upon boiling add sugar, mix it until sugar is dissolved. Make sure your stove is in low heat only to avoid the mixture to burn.

Then add the grated coconut and vanilla extract, and let it simmer.
Lastly, add the glutinous rice flour.
This is the hardest part: Mix it until the all ingredients were incorporated well.

Dust a plate with rice flour and put the dough in it and let it cool. Cut it to appropriate size and dip each slice to rice flour to avoid them sticking together.




VERDICT
WILL: Every time my mom goes to Laguna I always asked her to get me some espasol. Of course she never failed to do that. She always bought for me that sweet delicacy from that town. 

Abbey knew me a lot, I am so surprised when having a dinner with his colleagues he asked them if his right shoulder is same size with left. We asked why. He told us that he made espasol for me. 

I taste-test one when we got home and the judgement..terrific! Same as the one in Pansol and Tagaytay that I used to buy. I went to office the following day and shared it to my colleagues. They love it too. 

Thanks Abbey for the continuous surprises.