I made a batch of these Filipino rice cake snack last Saturday for my girlfriend’s daughter’s graduation party. I was in a hurry that I forgot all about it and only realized I had left the container on the drive halfway to her house. Well, we had so much delicious food that day that nobody missed it. It was great to see my high school classmates again, especially since one of them was just here for a short visit from Manila. A few hours later, as we were getting ready to head home, the girls decided to schedule a movie night on Monday. And the request? That I bring the espasol! Hmmmm… I think I’d rather have buttered popcorn…!
Here’s the recipe I used which was adapted from an old Filipino cookbook I had. I didn’t have all the ingredients handy so I tweaked it a little bit.
- 3 1/2 cups toasted glutinous rice flour, reserving 1/2 cup for rolling
- 2 cups vanilla soy milk (original recipe called for coconut milk)
- 1 cup agave nectar (original recipe called for 2 cups sugar!)
- 1/4 tsp salt
- 1 tsp vanilla extract
- zest of 1 lemon
- 1 cup shredded coconut unsweetened
- 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.
Note: It is not advisable to refrigerate these as they get tough and chewy. Best to eat the day they are made.