Filipino Desserts

Espasol is a cylinder-shaped Filipino rice cake originating from the province of Laguna. It is made from rice flour cooked in coconut milk and sweetened coconut strips, dusted with toasted rice flour.

Ingredients:
4 cups malagkit (sticky rice)
3 cups coconut milk
1 tsp vanilla extract
1 1/2 cups white sugar
1/2 tsp iodized salt

Directions:
1. Toast malagkit until golden brown. Allow to cool, then pound or grind into powder form.
2. Set aside 1/2 cup of the the powder.
3. Combine coconut milk, vanilla, and sugar in a pan or double broiler. Over low heat, cook and stir continuously until the mixture thickens. When the mixture becomes oily, remove the pan from heat.
4. Spread the mixture on a board sprinkled with flour. Use a 1/4 inch thick rolling pin to roll out the mixture.
5. Cut into strips using a greased knife or cutter.
6. Take the powder that was set aside earlier. Roll the sliced malagkit on it, then wrap each piece in wax paper.

Technorati Tags: desserts, espasol recipe, filipino delicacy, food, laguna, philippines, rice cake

3 Responses

1. nancy loves desserts Says:
   September 23rd, 2009 at 8:35 am

   i don’t have a cornmeal grinder. is there an alternative that i can use?

2. Beth Says:
   September 23rd, 2009 at 9:11 am

   Can u be more specific and say boil the malagkit in xxx cups of water?

3. Toni Says:
   September 24th, 2009 at 8:25 am

   Hi to Beth and Nancy!

   Thanks for dropping by. Please check a more simple Espasol recipe on this page. I hope this will do the trick.

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