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