Espasol Recipe 445

BEST ESPASOL RECIPE

Steps:

• In a skillet, put glutinous rice and toast until lightly brown over low heat, when it turned lightly brown already separate 1/2 cup for dusting.
• In a separate pan, combine coconut milk, white sugar, vanilla, and salt. Bring to boil and slowly add the toasted glutinous flour. Continue stirring the mixture for 15 minutes.
• When the mixture is sticky enough then it's cook already.
• Now spread half of the toasted glutinous rice onto a tray then add the Espasol mixture.
• Divide the mixture into parts or sizes according to your preference.
• Then spread the remaining toasted glutinous flour on top of the Espasol.
• Let it cool. Serve and enjoy!

ESPASOL RECIPE

Steps:

• In a skillet or pan over medium-low heat, toast the glutinous rice flour while stirring every so often until it turns slightly brown, about 10-15 minutes.
• While waiting, combine the rest of the ingredients in a pot or saucepan and bring to boil. Cook until sugar is completely dissolved and let it simmer for about another 5 minutes.
• Turn the heat on the rice flour to low. Remove 1/2 cup from the rice flour and set aside. Then gradually pour the liquids into the center of the pan while continuously stirring from the middle going out, mixing in the flour into the liquids as you go. It will be very sticky so use a wooden spoon or something that is sturdy. Keep on stirring until it forms a sticky dough. You know it is done when you take a spoonful and turn it over and it holds its form.
• Transfer the sticky dough to a flat surface that is generously dusted with the reserved toasted glutinous rice flour. Flaten the dough to about half an inch thick. Cut into logs (about 4 inches long) using a knife or dough cutter. Roll each log in toasted rice flour. Wrap each piece with baking paper or simply serve on a plate.

ESPASOL RECIPE - (4.5/5)

Steps:

• Toast the glutinous rice flour until light brown in color. Set aside. In a separate pan, toast the sweetened coconut flakes. Set aside. In a wok, combine coconut milk and sugar. Bring to a boil. Continue stirring in medium heat for 5 minutes. Add toasted sweetened coconut flakes and vanilla. Cook in low heat for 5 minutes. Add glutinous rice flour and stir continuously. Cook until the mixture becomes thick and quite dry. Set aside. (about 30 minutes) Note: If the mixtures gets dry immediately after combining the glutinous rice flour, you can add 1/8 cup or 1/4 cup water. While waiting for the mixture to cool down, toast the sweet rice flour until color turns light brown. Transfer the mixture into a board or flat surface dusted with toasted sweet flour. Divide the mixture into parts or sizes according to your preference. ( I did 2 1/2 inch in diameter). Roll over the sliced mixture into the toasted sweet flour. Transfer to a serving plate. Enjoy!

ESPASOL RECIPE - (4.4/5)

Steps:

• Heat milk in a saucepan until boiling. Add agave nectar (or sugar if that is what you're using), vanilla extract, salt, shredded coconut and lemon zest and stir until combined. Slowly add toasted glutinous rice flour, stirring to avoid clumps. Reduce heat to low and continue stirring and cooking until thick and coming off the sides of the saucepan. I used a non-stick pan so mine took only 10 minutes. This part can take as long as 1 hour. Remove from heat. Transfer cake onto rice flour dusted work surface and let cool to room temperature. Divide in equal portions, rolling on the flour to form cylinders. Alternatively, you can cut using a cookie cutter instead. Wrap in paper or banana leaves until ready to eat.

ESPASOL

Steps:

• 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.