Espasol Recipe
Espasol is a type of rice cake that is made of rice flour cooked in coconut milk. This cyclindricaly shaped treat originated from the Province of Laguna and is visible in almost all bus stops and “pasalubong” stores.
Like the other famous rice-puddings (or kakanin), there are various ways in making Espasol. I’ll be showing you one of the simple ways on how to make this fabulous dessert. Say adiue to your cravings and start making your own delicous Espasol.
Try this Espasol recipe.
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Espasol is a type of rice cake that is made of rice flour cooked in coconut milk. This cylindrically shaped treat originated from the Province of Laguna and is visible in almost all bus stops and “pasalubong” stores.
Like the other famous rice-puddings (or kakanin), there are various ways in making Espasol. I’ll be showing you one of the simple ways on how to make this fabulous dessert. Say adieu to your cravings and start making your own delicious Espasol.
Try this Espasol recipe and let me know what you think.
How to toast the rice flour
- Place a pan large enough to accommodate the rice flour on top of a stove and apply low heat.
- Put the rice flour in the pan and allow to toast while continuously mixing until the color turns light brown.
- Remove the toasted rice flour from the pan and transfer to a bowl or large container
How to toast the grated coconut
- Place a pan on top of a stove and apply low heat.
- Put the grated coconut in the pan and allow to toast while continuously mixing until the color turns light brown.
- Remove the toasted grated coconut from the pan and transfer to a bowl
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Espasol Recipe
Ingredients
- 3 cups glutinous rice flour toasted
- 1/2 cup sweet rice flour toasted
- 2 cups sugar
- 3 cups coconut milk
- 1 1/2 cups grated coconut toasted
- 1 tsp vanilla essence
Instructions
- In a cooking pot, pour-in the coconut milk and bring to a boil.
- Add the sugar and stir continuously for 10 minutes.
- Put-in the toasted grated coconut and cook for 5 minutes.
- Add the vanilla essence and toasted rice flour and cook for 40 minutes to 1 hour or until the mixture becomes really thick while folding.
- Remove the mixture from the pot and allow to cool down.
- Dust the toasted sweet rice flour in a flat surface.
- Divide the mixture into parts and roll over the dusted sweet rice flour until a cylindrical shape is formed.
- Slice according to your preference.
- Put in a serving plate or wrap in paper or banana leaf. Share and enjoy!
Nutrition Information
Watch the cooking video:
Jay says
I went to Vietnamese and Thai Asian stores in my area and asked them for rice flour and glutinous rice flour. I was told by both stores that they were same.
If rice flour is made of regular rice, can I just put regular rice in a blender and grind the heck out of it till it turns to powder?
Risa Galang says
hi,
i tried this recipe and it was successful! i’m so happy kc i really like espasol before i used to order to my neighbor but now after watching you video i can make my own…you’re really big help to us! thank you very much for sharing it to us and keep on cooking other recipes.
mikmik says
thanks… thanks.. thanks… more power and more recipes!
Brenda says
Thank you po sa nga recipes. I’m a foodie here in New Zealand.
You make it look so easy! I’m cooking more often now.
Happy New Year!
Cheers from all of us
Brenda
Jez says
I always wanted to learn how to cook espasol.. thank God, may panlasang pioy.com…
sheila says
ang dami kung natutunan s site mo kuya…thank u so much:)
Jes says
Hi I have a question about the flour ingredients:
-3 cups glutinous rice flour, toasted
-1/2 cup sweet rice flour, toasted
I have Mochiko- Glutinous Rice Flour, but when I googled it says Glutinous Rice Flour was similar to Sweet Rice Flour. Can I use the Mochiko for both? or is there another substitute for Sweet Rice Flour?
Thanks in Advance:)
Shasha says
I have the same Mochiko here but it says on the box ‘sweet rice’ I googled it, according to wiki ‘glutinous rice’.. is also called ‘sticky rice’ or bigas na malagkit. Im a bit confused now with the ingredients.. maybe the 3 cups glutinous rice flour should only be just rice flour? I was about to make this but Im confused with the glutinous rice..
Paulo says
Hi,
Thank you for all your fantastic recipes!
I’m just wondering with this recipe, I’ve been looking everywhere for Sweet Rice Flour but unable to locate it anywhere.
What can I use instead of it?
Thanks very much.
Panlasang Pinoy says
Ordinary rice flour will do, if that is the case Paulo.
leah says
hi thanks a lot 4 posting your knowledge about cooking different kind of pilipino food! I ENJOYED it watching your video while your showing the step how to do it!! god bless panlasang pinoy! kip it up the good work! mabuhay,,:))
Susan says
Hi there!
Awesome site, I am a small business owner here abroad. I will try this recipe to sell. I will let u know the outcome. God bless you. You are a great help for me.
feenay says
Kuya, thanks for all your wonderful recipes. You are the best!!!
luiza says
hi kuya,
your recipes are of great help, i’m married to a muslim so PORK is a BIG NO.
before bumping your site I only have fried chicken always in mind or tinolang manok, but now I have different cuisines to choose from because of what you have posted in your site.Cooking now is just like eating peanuts…Now manage to serve unfamiliar dishes in the table but surely mouth watering one.A BIG THANK YOU FOR YOU.
If it isn’t 2 much to ask please feature BEEF RANDANG…
God bless you.
luiza
reggie buen says
hi, i just wanted to ask you, i did everything that says on the recipe, but at the end, mine wasn’t like yours. it wasn’t sticky, mine looked grainy, wasn’t smooth and sticky…can u tell me wat i did wrong…thnx
reggie
Panlasang Pinoy says
reggie, did you use glutinous rice flour for this recipe? If you did, I don’t see any scenario why it should be grainy because it will eventually become very sticky one its added.
Ram says
Hi, I’d just like to let you know that I cooked this today. I didn’t have any sweet rice flour so I put 2 cups plus 2 tablespoons of sugar and just used the glutinous rice flour w/out sugar to dredge or roll the Espasol. By the way, it took me only 20 minutes to cook the whole mixture of Espasol. Thank you very much, overall it is worth all the effort. It’s so good!!!
Ram says
Follow-up questions:
-can I use the sweetened shredded coconut from the supermarket, same amount?
-I don’t have sweet flour, can I use the toasted glutinous flour for rolling the cooked espasol?
Thanks!
Ram says
Hello! I’m so happy to be back here in Panlasang Pinoy. I really appreciate what you’re doing for your kababayans, especially for us living abroad where we don’t have access to Filipino food that we miss so much.
May I know the difference between glutinous rice flour and sweet rice flour? I live here in Florida and I don’t know which one to buy at the Oriental market. Thank you and more power!
Allan says
where to buy sweet rice flour?
wendy says
hello po kuya…. I found this espasol recipe and it looks delicious. I can’t wait to make some but before that I have to ask you how to make the sweet rice flour? It says here in the recipe that 1/2 cup of sweet rice flour is needed and I honestly wonder what that is. Is this the toasted rice flour with sugar??? Help me please…..
lhen says
just wanna thank you for sharing a lot of delicious recipes sa site mo. i have tried almost of it and it really works for me as a new housewife.my husband always wondering how did i cook such tasty food.so thanks a lot kuya.more power and GOD BLESS!!!!!!
mia says
Hey, we are in Chicago too. What’s the name of the Filipino store you get your ingredients from?
Panlasang Pinoy says
Its actually a Korean grocery Mia. Assi plaza is the name and its in Niles IL along Milwaukee avenue.