Prep 0 mins
Cook 0 mins
This is the same espasol sold in the streets when we visited Jose Rizal’s home in 1984. An old and authentic traditional Filipino recipe. I never timed myself so I don't know how long it takes to make them.
- 1 cup sweet rice flour
- 4 cups rice flour, toasted until golden brown
- 2 cups sugar
- 1 cup coconut milk
- 1 1⁄2 cups toasted grated coconuts
- Place sugar and coconut milk in a saucepan and boil until thick.
- Add toasted shredded coconut and cook for 3 minutes.
- Stir in toasted rice flour well and cook until thick.
- Remove from pan and divide into 2 parts.
- Roll using the rest of the rice flour for rolling.
- Slice into ½ inch thick pieces.
The recipe turned out dry and crumbly, but after modifying with a bit more coconut milk/sugar mixture, the consistency turned out right. Add toasted flour gradually to avoid this. You can roll the espasol in the leftover cooked flour instead of the 1c sweet rice flour.