Espasol Recipe
Ingredients:
3 cups glutinous rice flour
1 can coconut milk
1 can condensed milk (regular or ube-flavored)
1 cup fresh milk
½ teaspoon salt
½ cup light brown sugar
Instructions:
1. Toast the Flour: In a dry pan, toast the glutinous rice flour over medium heat, stirring continuously for 15-20 minutes, or until it turns pale golden and smells nutty. Reserve ½ cup of the toasted flour for later use in coating.
2. Cook the Mixture: In the same pan, combine coconut milk, condensed milk, fresh milk, salt, and light brown sugar. Heat the mixture to a boil, stirring occasionally.Heat the mixture to a boil, stirring occasionally.
3. Add Flour: Gradually whisk in the toasted flour, stirring vigorously to avoid lumps. Continue cooking, stirring frequently, for 35-40 minutes, or until the mixture becomes very sticky and releases some oil.
4. Shape the Espasol: Dust a sheet of parchment paper with the reserved toasted flour. Transfer the cooked mixture onto the paper and flatten to your desired thickness.
5. Cut and Coat: Slice into desired lengths or shapes, then roll each piece in the reserved toasted flour to coat completely.
6. Serve: Cut into bite-sized pieces and enjoy this chewy, nutty Filipino treat!
Perfect for sharing or gifting, espasol is a classic delicacy that’s simple to make and absolutely delicious!