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Espasol Recipe

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. |

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

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Espasol Recipe
5 from 2 votes

Espasol Recipe

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.
Print Rate
Course: Dessert,Snack
Cuisine: Asian,Filipino
Keyword: espasol
Servings: 10
Calories: 176kcal
Author: Bebs
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes



  • 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 1/2 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 Facts
Espasol Recipe
Amount Per Serving
Calories 176 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 9g45%
Sodium 66mg3%
Potassium 99mg3%
Carbohydrates 22g7%
Fiber 1g4%
Sugar 13g14%
Protein 2g4%
Vitamin C 0.4mg0%
Calcium 8mg1%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe? Tell us how it went. Tag us at @foxyfolksy or leave a comment and rating below.

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. |



Bebs here! I love to cook and try new things and DIY projects! And although I think of myself as a homebody, I like seeing other places from time to time.
If you are looking for a recipe and it ain't here, make a request and I will try my best to make it for you!

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

  2. 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❣️

    1. 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).

  3. 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.

    1. 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!

  4. 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.

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