Espanol is a Filipino sticky rice delicacy. Made of toasted glutinous rice flour cooked in coconut milk. A popular hearty and healthy snack that only needs 4 basic ingredients.
I have made various types of rice cakes before, like suman sa lihiya, biko or kalamay, kutsinta, buchi and palitaw. It just amazes me how many varieties of Filipino rice cakes there are. Each distinctive from one another even though they share mostly the same ingredients. Espasol is one of the easiest I've made so far.
What is Espasol?
Espanol is a kind of Filipino rice cake that is made from toasted glutinous rice flour, sugar, and coconut milk. This Filipino delicacy hails from the province of Laguna. It is a popular (and usually expected) 'Pasalubong' (a homecoming gift to friends or loved ones) if someone comes or visits Laguna. They are usually sold wrapped individually in a piece of white paper.
Its simplicity is probably what makes it appealing to a lot of people. But don't be fooled as it is quite filling for a snack. This recipe actually only needs four ingredients to make. You can still cut it down into three, skipping the vanilla extract if you like. A special Espasol would have toasted strips of coconut or grated coconut in it.
Although the process is quite simple and straight-forward, it will require some muscle work with the stirring while combining the solids and the liquids. It can get quite difficult to stir while the sticky dough is forming. But you should not get discouraged, it only takes a few minutes. And what is a bit of muscle exercise, should be good for you!
Armin's first Espasol experience is something more like a slow realization. As he had his first bite, he looked quite unsure what it was that he ate. But he informed me, on his third roll, that he was growing fond of them. I actually caught him playing with a piece as they are quite squishy. Yup! I have a big kid for a husband!????????
- 2 cups glutinous rice flour
- 2 cups coconut milk
- ⅔ cups sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt (optional)
- In a skillet or pan over medium-low heat, toast the glutinous rice flour while stirring every so often until it turns slightly brown, about 10-15 minutes.
- While waiting, combine the rest of the ingredients in a pot or saucepan and bring to boil. Cook until sugar is completely dissolved and let it simmer for about another 5 minutes.
- Turn the heat on the rice flour to low. Remove ½ cup from the rice flour and set aside. Then gradually pour the liquids into the center of the pan while continuously stirring from the middle going out, mixing in the flour into the liquids as you go. It will be very sticky so use a wooden spoon or something that is sturdy. Keep on stirring until it forms a sticky dough. You know it is done when you take a spoonful and turn it over and it holds its form.
- Transfer the sticky dough to a flat surface that is generously dusted with the reserved toasted glutinous rice flour. Flaten the dough to about half an inch thick. Cut into logs (about 4 inches long) using a knife or dough cutter. Roll each log in toasted rice flour. Wrap each piece with baking paper or simply serve on a plate.
This Espasol recipe was originally published in September 2017. Updated to include new photos and a recipe video and additional information.
Amelia Como says
I'm so thankful to having this page, it's so very helpful to the people nd even me that I'm very interested to know how to prepare a different kind of kakanin.. thanks so much
Our pleasure, Amelia. Thanks for the 5 stars..
I try it but it ddnt turn out good,it's a little bit oily ,but it taste good.
I am guessing that the coconut milk was cooked too long that it created oil. Hope it is better next time you try it.
Mary Grace G. Salaysay says
how can I make it soft again after being refrigerated?
I would not recommend refrigerating at all. Like other goods made from rice and rice itself,it does not refrigerate well.
Dami ko po natutunan sa inyo mga recipe ng mga lutong Pinoy maraming salamat po ... Keep safe and God bless us all.
happy to hear that you are learning a lot from our posts, Jennish!
Hi Bebs! Thanks for sharing this recipe! So easy to make and I like the muscle work BTW! 😄
I find the end product texture and consistency is way softer than I remembered it was supposed to be. I mean taste-wise is perfect! Should adding a little more glutinous rice flour (starting with 1 T and increase until the desired texture is reached) will make the consitency/texture just a little bit firmer?? Your photos look like it has a perfect consistency esp the cut ones!
Hi Ada, try cooking it a bit longer until it becomes very sticky.
Hi! Can you put Buko strips?
Sure you can.
Kristine Mae Dulay says
It was so easy to make 😊
Glad you enjoyed making it.
PRECIOUS FAJARDO says
I'm confused with the cup size. Are you able to give the measurement of rice flour in grams instead pls?
It is already given just select the metric below the "Ingredients" and it will show.
Hi, may I ask if I can add some macapuno in this recipe? and how much macapuno you think the recipe may need? Thank you❣️
I haven't tried it but go ahead. As for the amount, well as much as you like.
Caroline Lien says
Hei, I just want to know, if I make the espasol today, how long or how many days will it last?
Hi Caroline, Espasol are at their best when freshly made and refrigerating them will make them hard. I suggest packing them individually and placing them in a container where they may last for a couple of days (maybe 3-4 days).
Caroline Lien says
Thank you Bebs.
Sharifah Rabiah says
Hi Bebs ... thank you for sharing the awesome recipes. I would like to know as for the coconut milk to be exact 1 can is equivalent to how many mililitres?
Thank you in advance.
Hi Sharifah, it is about 13.5 fl. oz or 400 ml. I added it to the recipe. You can also see at the bottom of the ingredients section the words "US Customary - Metric". You can always click this to see the metric equivalent. Thanks!
Hi Bebs! This espasol recipe brought my husband and I back to our childhood and our country. I’ve tried a lot of your recipes ( pochero, chicken afritada, pork adobo, egg pie, fresh lumpia , pandedal and egg pie ) and all came out awesome and so authentic! I just want you to know how grateful I am for you sharing your wondeful recipes. So happy I found your site.
That is great Carolynn. I am glad you and the hubby like our recipes and thanks for the 5 stars!
What kind of sugar do you use? White or brown? Thanks
Hi Kay, I used granulated white sugar. It turned brown because of the roasted glutinous rice flour.
Jhuls | The Not So Creative Cook says
I hope I could make this one day. The requirement for the muscle work makes me want to back out.???? Maybe I should ask somebody to it for me. This recipe is awesome. Thanks for sharing, Bebs. I missed eating Espasol. Enjoy your time!
Hi Jhuls, no need to be scared! It is not that hard and quite worth it!????
Sean Mahan says
This looks like it's so delicious!! I can't wait to try it myself. Thank you for sharing the recipe!
You're welcome Sean and enjoy!