Espasol Recipe

Ingredients

• 1 1/4 cups Glutinous Rice Flour (toasted; reserve extra for dusting)
• 1/2 cup Brown Sugar (packed)
• 1 cup Coconut Milk (full‑fat for best flavor)
• 1/2 cup Condensed Milk (sweetened)
• 1/2 tsp Vanilla Extract
• 1/4 tsp Salt
• 1/4 cup Glutinous Rice Flour (extra) (for dusting the finished cake)

Instructions

1. Toast the Glutinous Rice Flour

   Place the skillet over low heat. Add the 1 ¼ cups of glutinous rice flour and stir continuously until the flour turns a light golden‑brown and emits a nutty aroma.

   Time: PT5M

2. Combine Liquids and Sweeteners

   In the same skillet, pour in 1 cup coconut milk, ½ cup condensed milk, and ½ cup brown sugar. Add the vanilla extract and salt. Stir until the sugar dissolves and bring the mixture to a gentle boil.

   Time: PT5M

3. Incorporate Toasted Flour and Cook

   Gradually add the toasted glutinous rice flour to the boiling liquid, stirring vigorously to prevent lumps. Lower the heat to low and continue cooking, stirring constantly, for 30 minutes until the mixture thickens and becomes smooth.

   Time: PT35M

4. Shape the Espasol

   Transfer the hot mixture onto a flat surface or tray dusted with the extra ¼ cup of glutinous rice flour. Flatten with a spatula, let it cool slightly, then cut into diamond or rectangular pieces using a knife or pizza cutter.

   Time: PT5M

5. Serve

   Arrange the cut pieces on a serving plate. Serve at room temperature or slightly warm.

   Time: PT0M

Nutrition Facts

Calories

180

Protein

2 g

Carbohydrates

30 g

Fat

6 g

Fiber

1 g