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Easy Homemade Espasol

Espasol is a classic Filipino rice cake made with toasted glutinous rice flour, coconut milk, evaporated milk, and brown sugar. Soft, chewy, and lightly coated with toasted rice flour, this traditional Laguna delicacy makes a delicious merienda, dessert, or pasalubong that's surprisingly easy to make at home.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 34 minutes
Course Dessert, Merienda, Snack
Cuisine Filipino
Calories 295 kcal

Equipment

  • Non-stick frying pan
  • Saucepan
  • Wooden spoon or Silicone Spatula
  • Measuring Cups
  • Measuring Spoons
  • Tray or plate
  • Knife or dough scraper

Ingredients
  

  • 2 cups glutinous rice flour
  • 1 cup coconut milk
  • ¾ cup evaporated milk
  • 1 cup brown sugar
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt

Instructions
 

Toast the Rice Flour

  • Place the glutinous rice flour in a dry pan over low heat.
  • Stir continuously until lightly toasted and aromatic.
  • Reserve ½ cup of the toasted flour for coating later. Set the remaining toasted flour aside.

Prepare the Mixture

  • In a saucepan, combine the coconut milk, evaporated milk, and brown sugar.
  • Stir until the sugar has completely dissolved.
  • Bring the mixture to a gentle boil over medium heat.

Add the Flavoring

  • Stir in the vanilla extract and salt.
  • Mix well until fully incorporated.

Cook the Espasol

  • Gradually add the remaining toasted glutinous rice flour into the boiling mixture.
  • Stir continuously to prevent lumps from forming.
  • Continue cooking until the mixture becomes thick, smooth, and forms a soft dough.

Shape and Coat

  • Dust a tray or flat surface with the reserved toasted rice flour.
  • Transfer the cooked dough onto the tray.
  • Flatten evenly using a spatula.
  • Dust the top generously with more toasted flour.
  • Allow to cool slightly before cutting into rectangular or cylindrical pieces.
  • Coat each piece with more toasted flour before serving.

Notes

  • Toast the glutinous rice flour over low heat while stirring continuously to prevent burning.
  • Reserve enough toasted flour for coating, as it gives Espasol its signature powdery finish.
  • Stir continuously after adding the flour to achieve a smooth, lump-free dough.
  • If the mixture feels too sticky, dust with a little more toasted rice flour while shaping.
  • Let the Espasol cool slightly before slicing for cleaner cuts.
  • Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Bring to room temperature before serving for the best texture.

Nutrition

Serving: 3piecesCalories: 295kcalCarbohydrates: 55gProtein: 5gFat: 7gSaturated Fat: 5gCholesterol: 10mgSodium: 135mgPotassium: 180mgFiber: 1gSugar: 28gVitamin C: 1mgCalcium: 90mgIron: 0.8mg
Keyword Easy Espasol Recipe, Espasol Recipe, Filipino Rice Cake, Glutinous Rice Flour Dessert, Homemade Espasol, Kakanin Recipe, Laguna Delicacy, Traditional Filipino Dessert
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