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    You are here: Home / Snack Recipes / Espasol

    by Jenalyn Rose Forbes · published: May 14, 2020 · updated: May 14, 2020

    Espasol

    Jump to Recipe Print Recipe

    Espasol is one of the most famous kakanin delicacies in the Philippines. It’s a rice cake that is sweet, sticky, and savory, much like the mochiko cake in Japan. We see them sold in pasalubong stores, street shops, and the like.

    espasol

    A household name in the Southern Tagalog region, this is where you can eat the most delicious and authentic take on this dish. It can be eaten alone, served as snacks, or a side for afternoon coffee.

    This delicacy triggers cravings of kakanin lovers everywhere because of its sweet and savory flavor. Mainly, it is made from glutinous rice flour. Then made sweet with coconut milk, sugar, and coconut strips. You have to cook everything very slowly until it reaches the right consistency.

    How to Cook Espasol

    Contrary to popular belief, this dish is very easy to make. However, the recipe calls for a lot of stirring and watching to properly mix the coconut milk with the glutinous flour. It can be quite an exercise to some, but the results are surely worth it.

    Of course, toasting the rice flour firsthand is an integral part of making this dish. Forgetting to do this step will result in a bad batch of Espasol that probably wouldn’t be edible, so always review your recipe and ensure you do all the steps!

    How to Store and What is the shelf-life?

    Wrap each espasol piece in a Japanese paper or white paper bond. Aside from aesthetic purpose, it can also help to control humidity. Store it in an airtight container at room temperature for up to 4-5 days.

    There are also other ways to cook this recipe, but they mostly differ on toppings. Typically after cooking, you'll sprinkle toasted rice flour on top of the sticky dough. You can also add shredded coconut, sesame seeds, or macapuno.

    If you go to Laguna, you wouldn’t see a single bus stop without street vendors selling this dish alongside other kakanin delicacies. If you want to taste every kind of Espasol out there, this is where you should go.

    This kakanin is an excellent source of protein. It’s also low in sodium content and cholesterol. Still, make sure you don’t overdo yourself in eating this Filipino rice cake!

    Recipe

    espasol recipe

    Espasol Recipe

    Jenalyn Rose Forbes
    Espasol is a famous treat from Laguna. This recipe is so easy to make, the ingredients are simple and affordable. Try to make your own Espasol by follow this recipe.
    4 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 30 mins
    Total Time 45 mins
    Course Snack
    Cuisine Filipino
    Servings 25
    Calories 165 kcal

    Ingredients
      

    • 3 cups glutinous rice flour
    • 400 ml coconut milk
    • ¾ cup evaporated milk
    • 1 ½ cup brown sugar
    • ¼ cup macapuno

    Instructions
     

    • Using a wide pan over medium heat, put the glutinous rice flour and toast it until lightly brown. Remove from the pan, reserve about 3 tbsp and set aside.
    • In the same pan, mix the coconut milk, evaporated milk and brown sugar. Stir until the sugar is dissolved. Add the toasted rice flour and macapuno. Stir until well incorporated and the dough forms, remove from the pan and let it cool for 10-15 minutes.
    • Transfer the dough into a clean flat floured surface. Roll into a log, cut and divide into 25 pieces depending on the size you prefer. Dust with the reserved rice flour. Shake off to get rid of the excess flour and wrap in a Japanese paper or white bond paper. Store in an airtight container for up to 4-5 days at room temperature.

    Video

    Nutrition

    Calories: 165kcalCarbohydrates: 30gProtein: 2gFat: 5gSaturated Fat: 4gCholesterol: 2mgSodium: 14mgPotassium: 93mgFiber: 1gSugar: 14gVitamin A: 18IUVitamin C: 1mgCalcium: 36mgIron: 1mg
    Keyword espasol, how to make espasol

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    Reader Interactions

    Comments

    1. Helen says

      March 15, 2022 at 5:07 am

      Can I freeze it!

      Reply

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    Jenalyn Rose Forbes, Food Blogger

    Hi I am Jen

    I so love it when I see my family smile after cooking a delicious meal for them and I am sure plenty of Mom's out there will feel the same way too. This is why I started this blog.

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