Espasol
Espasol is a type of kakanin made with toasted finely ground glutinous rice.
Equipment
Ingredients
- 1 ½ cups Coconut Milk
- ¾ cup Sugar
- ⅓ cup Sweet Macapuno coconut sport
- 1 cup Sweet Rice Flour
- ½ cup Sweet Rice Flour for dredging
Instructions
- Put coconut milk and sugar in a saucepan.
- Heat until the sugar is melted then add the macapuno strips, bring to a gentle boil.
- Gradually add the toasted ground sweet rice while stirring.
- The flour will absorb all the liquid and will form into a ball.
- Lower the heat and cook for about 10 minutes with continuous stirring.
- Turn off heat and let cool for about 10 minutes.
- When the dough is cool enough to handle, you can divide it into balls.
- Roll each ball into a mini log like a tootsie roll and dredged it in toasted flour.
- Or if you want it to be more fun and appetizing for the kids, cut it with different shapes using cookie cutters.
- Roll it first to your desired thickness in a floured surface then cut, dredge and serve.
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