Online Filipino Dessert Recipes Espasol">
Ingredients
- Glutinous rice flour: 3 Cup (48 tbs), toasted
- Sweet rice flour: 1⁄2 Cup (8 tbs), toasted
- Sugar: 2 Cup (32 tbs)
- Coconut milk: 3 Cup (48 tbs)
- Grated coconut: 1 1⁄2 Cup (24 tbs), toasted
- Vanilla essence: 1 Teaspoon
Directions
1. In a cooking pot, pour-in the coconut milk and bring to a boil.
2. Add the sugar and stir continously for 10 minutes.
3. Put-in the toasted grated coconut and cook for 5 minutes.
4. Add the vanilla essence and toasted rice flour and cook for 40 minutes to 1 hour or until the mixture becomes really thick while folding.
5. Remove the mixture from the pot and allow to cool down.
6. Dust the toasted sweet rice flour in a flat surface.
7. Divide the mixture into parts and roll over the dusted sweet rice flour until a cylindrical shape is formed.
8. Slice according to your preference.
Source: http://ifood.tv/asian/174130-filipino-espasol
Ingredients
- Glutinous rice flour: 3 Cup (48 tbs), toasted
- Sweet rice flour: 1⁄2 Cup (8 tbs), toasted
- Sugar: 2 Cup (32 tbs)
- Coconut milk: 3 Cup (48 tbs)
- Grated coconut: 1 1⁄2 Cup (24 tbs), toasted
- Vanilla essence: 1 Teaspoon
Directions
1. In a cooking pot, pour-in the coconut milk and bring to a boil.
2. Add the sugar and stir continously for 10 minutes.
3. Put-in the toasted grated coconut and cook for 5 minutes.
4. Add the vanilla essence and toasted rice flour and cook for 40 minutes to 1 hour or until the mixture becomes really thick while folding.
5. Remove the mixture from the pot and allow to cool down.
6. Dust the toasted sweet rice flour in a flat surface.
7. Divide the mixture into parts and roll over the dusted sweet rice flour until a cylindrical shape is formed.
8. Slice according to your preference.
Source: http://ifood.tv/asian/174130-filipino-espasol
