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Home > Dessert + Sweets

Espasol Recipe

BY :Bebs | Published: 11/24/ 2019 | Updated:01/16/ 2020 | 29 Comments

RECIPE VIDEO PRINT
5 from 9 votes
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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.

Espasol Recipe

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.

Try this easy Espasol recipe. A hearty and healthy snack that only need 4 basic ingredients. | www.foxyfolksy.com

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!

Easy Espasol Recipe

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!????????

 

How to make Espasol

Espasol Recipe
Print Review

Espasol Recipe

5 from 9 votes
Espasol is a Filipino sticky rice delicacy. Made of toasted glutinous rice flour cooked in coconut milk. A hearty and healthy snack that only needs 4 basic ingredients.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Course :Dessert, Snack
Servings =10
Print Recipe Rate this Recipe

Ingredients
 

  • 2 cups glutinous rice flour
  • 2 cups coconut milk
  • ⅔ cups sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt (optional)

Instructions
 

  • 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.

Nutrition

Calories: 176kcalCarbohydrates: 22gProtein: 2gFat: 10gSaturated Fat: 9gSodium: 66mgPotassium: 99mgFiber: 1gSugar: 13gVitamin C: 0.4mgCalcium: 8mgIron: 1.5mg
Have you tried this recipe?Mention @foxyfolksy or tag #FoxyFolksyRecipes!

This Espasol recipe was originally published in September 2017. Updated to include new photos and a recipe video and additional information.

Try this easy Espasol recipe. A hearty and healthy snack that only need 4 basic ingredients. | www.foxyfolksy.com

 

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  1. Marissa says

    February 26, 2021 at 8:41 am

    5 stars
    I try it but it ddnt turn out good,it's a little bit oily ,but it taste good.

    Reply
    • Bebs says

      March 03, 2021 at 2:38 am

      I am guessing that the coconut milk was cooked too long that it created oil. Hope it is better next time you try it.

      Reply
  2. Mary Grace G. Salaysay says

    October 19, 2020 at 9:43 pm

    how can I make it soft again after being refrigerated?

    Reply
    • Bebs says

      May 01, 2021 at 12:20 am

      I would not recommend refrigerating at all. Like other goods made from rice and rice itself,it does not refrigerate well.

      Reply
  3. Jennish says

    September 14, 2020 at 4:28 am

    5 stars
    Dami ko po natutunan sa inyo mga recipe ng mga lutong Pinoy maraming salamat po ... Keep safe and God bless us all.

    Reply
    • Bebs says

      November 18, 2020 at 11:25 pm

      happy to hear that you are learning a lot from our posts, Jennish!

      Reply
  4. Ada says

    September 12, 2020 at 6:05 am

    5 stars
    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!

    Reply
    • Bebs says

      November 18, 2020 at 11:09 pm

      Hi Ada, try cooking it a bit longer until it becomes very sticky.

      Reply
  5. J says

    July 25, 2020 at 3:15 pm

    Hi! Can you put Buko strips?
    Thank you!

    Reply
    • Bebs says

      September 26, 2020 at 12:14 am

      Sure you can.

      Reply
  6. Kristine Mae Dulay says

    July 18, 2020 at 7:43 am

    5 stars
    It was so easy to make 😊

    Reply
    • Bebs says

      August 11, 2020 at 6:24 pm

      Glad you enjoyed making it.

      Reply
  7. PRECIOUS FAJARDO says

    June 14, 2020 at 4:26 am

    I'm confused with the cup size. Are you able to give the measurement of rice flour in grams instead pls?

    Reply
    • Bebs says

      June 18, 2020 at 6:37 pm

      It is already given just select the metric below the "Ingredients" and it will show.

      Reply
  8. Celia says

    June 05, 2020 at 11:48 pm

    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❣️

    Reply
    • Bebs says

      June 09, 2020 at 12:09 am

      I haven't tried it but go ahead. As for the amount, well as much as you like.

      Reply
  9. Caroline Lien says

    September 10, 2018 at 4:23 pm

    Hei, I just want to know, if I make the espasol today, how long or how many days will it last?

    Reply
    • Bebs says

      September 10, 2018 at 5:38 pm

      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).

      Reply
      • Caroline Lien says

        October 01, 2018 at 8:41 pm

        Thank you Bebs.

        Reply
  10. Sharifah Rabiah says

    May 30, 2018 at 9:35 am

    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.

    Reply
    • Bebs says

      May 30, 2018 at 12:04 pm

      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!

      Reply
  11. Carolynn says

    April 24, 2018 at 12:00 pm

    5 stars
    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.

    Reply
    • Bebs says

      April 25, 2018 at 4:43 pm

      That is great Carolynn. I am glad you and the hubby like our recipes and thanks for the 5 stars!

      Reply
  12. Kay says

    November 04, 2017 at 5:24 am

    What kind of sugar do you use? White or brown? Thanks

    Reply
    • Bebs says

      November 05, 2017 at 3:38 am

      Hi Kay, I used granulated white sugar. It turned brown because of the roasted glutinous rice flour.

      Reply
  13. Jhuls | The Not So Creative Cook says

    October 03, 2017 at 5:40 am

    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!

    Reply
    • Bebs says

      October 09, 2017 at 3:48 pm

      Hi Jhuls, no need to be scared! It is not that hard and quite worth it!????

      Reply
  14. Sean Mahan says

    September 27, 2017 at 7:40 pm

    5 stars
    This looks like it's so delicious!! I can't wait to try it myself. Thank you for sharing the recipe!

    Reply
    • Bebs says

      October 09, 2017 at 4:04 pm

      You're welcome Sean and enjoy!

      Reply

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