Espasol (Sweet Rice Flour Cake) Recipe
By PutoPinoy on Friday, May 25, 2007 At
Friday, May 25, 2007
Method 1Ingredients:
- 1 cup sweet rice flour
- 4 cups rice flour, toasted until golden brown
- 2 cups sugar
- 1 cup coconut milk
- 1 1/2 cups toasted grated coconuts
- Place sugar and coconut milk in a saucepan and boil until thick.
- Add toasted shredded coconut and cook for 3 minutes.
- Stir in toasted rice flour well and cook until thick.
- Remove from pan and divide into 2 parts.
- Roll using the rest of the rice flour for rolling.
- Slice into ½ inch thick pieces.
Method 2
Ingredients:
- 1 cup malagkit (glutinous rice)
- 4 cups rice flour, toasted until light brown
- 2 cups sugar
- 1 cup coconut milk
- 1-1/2 cups toasted shredded coconut
- Anise seeds
- Boil the malagkit.
- Place sugar, anise seeds and coconut milk in a saucepan; let boil until thick.
- Add toasted shredded coconut and cook for 3 minutes.
- Add boiled malagkit, stir and cook until thick.
- Remove from fire and add 3 cups toasted rice flour.
- Mix with a wooden spoon and pass through a cornmeal grinder.
- Divide into 2 parts and roll (about 2-1/2-inch in diameter). using the rest of the rice flour for rolling.
- Slice into 1/2-inch thick pieces.
- Yield: 30 pieces.
Method 3
Ingredients:
- 4 cups sweet rice flour
- 1-1/2 cups sugar
- 2 cans coconut milk
- 1/2 teaspoon salt
- Toast the sweet rice flour on a cookie sheet.
- Bring sugar, coconut milk and salt to a boil.
- Add 3 cups toasted sweet rice flour.
- Mix well and cook until thick, stirring constantly.
- Remove from heat and transfer to board well sprinkled with some of the reserved sweet rice flour.
- With a rolling pin, flatten to about 1/4 inch and cut into diamonds.
- Roll in the remaining rice flour.
