📝 About This Recipe
Hailing from the province of Laguna, Espasol is a beloved Filipino kakanin celebrated for its unique smoky aroma and satisfyingly chewy texture. This traditional treat features glutinous rice flour slow-cooked in rich coconut milk and infused with the sweetness of young coconut strips, all enveloped in a signature coating of golden toasted flour. It is a nostalgic masterpiece that balances the creamy richness of the tropics with a rustic, nutty finish that lingers on the palate.
🥗 Ingredients
The Flour Base
- 3 cups Glutinous rice flour (also known as malagkit flour)
- 1/4 cup All-purpose flour (optional, for a smoother dusting texture)
The Liquid Mixture
- 2 cups Coconut milk (full-fat for best flavor)
- 1/2 cup Coconut cream (adds extra richness)
- 1 1/2 cups Granulated white sugar (adjust according to preferred sweetness)
- 1 teaspoon Vanilla extract
- 1/2 teaspoon Salt (to balance the sweetness)
The Texture Add-ins
- 1 cup Macapuno strings or young coconut (finely chopped; if using bottled, drain well)
- 1 tablespoon Butter (unsalted, for a glossy finish)
👨🍳 Instructions
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1
In a wide, dry pan or wok over medium-low heat, toast the glutinous rice flour and all-purpose flour. Stir constantly for 10-15 minutes until the flour turns a light sandy beige and smells nutty. Do not let it burn.
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2
Once toasted, set aside 1/2 cup of this flour in a separate bowl to be used later for dusting and coating. Keep the remaining flour in a bowl nearby.
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3
In a large heavy-bottomed non-stick pan or kawali, combine the coconut milk, coconut cream, and sugar. Stir over medium heat until the sugar is completely dissolved.
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4
Bring the coconut mixture to a gentle boil. Add the salt and vanilla extract, stirring well.
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5
Fold in the finely chopped macapuno or young coconut strips. Let this simmer for 3-5 minutes to allow the coconut flavor to infuse into the liquid.
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6
Gradually whisk in the remaining toasted flour (excluding the 1/2 cup reserved for dusting) into the liquid. Add it slowly to prevent large lumps from forming.
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7
Switch to a sturdy wooden spoon or silicone spatula. Lower the heat and cook the mixture, stirring and folding continuously. This is the most important step for texture.
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8
Continue cooking for about 20-25 minutes. The mixture will become very thick, heavy, and sticky. It is ready when it pulls away easily from the sides of the pan and forms a cohesive dough.
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9
Stir in the butter at the very end to give the dough a subtle sheen and to make it easier to handle.
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10
Dust a clean, flat work surface or a large wooden board generously with some of the reserved toasted flour.
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11
Transfer the warm dough onto the floured surface. Dust the top of the dough with more flour. Using a rolling pin, flatten the dough to about 1/2 inch thickness.
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12
Cut the dough into long strips, then roll each strip into a cylinder shape (about 4-5 inches long). Alternatively, you can cut them into diamonds or squares.
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13
Roll each cylinder thoroughly in the remaining toasted flour until fully coated. This prevents them from sticking to each other.
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14
Allow the espasol to cool completely at room temperature before wrapping individually in paper or serving.
💡 Chef's Tips
Be patient when toasting the flour; it is the source of the dish's iconic flavor, but it can burn in seconds if left unattended. If the dough is too soft to roll, cook it for a few minutes longer to evaporate more moisture. Use a non-stick pan to make the stirring process significantly easier on your arms. For a more intense coconut flavor, you can toast some desiccated coconut and grind it into the dusting flour. Wrap the finished cakes in parchment paper or colorful cellophane to keep them moist and prevent them from drying out.
🍽️ Serving Suggestions
Serve alongside a hot cup of Kapeng Barako (strong Filipino black coffee) for a perfect afternoon snack. Pair with warm Tsokolate Eh (Filipino hot chocolate) for a decadent traditional merienda. Arrange on a platter lined with wilted banana leaves for an authentic, rustic presentation. Enjoy as a light dessert after a savory meal of Adobo or Pancit. These make excellent edible gifts when wrapped neatly in wax paper and tied with twine.