Espasol with Cheese and Langka Recipe
Espasol with Cheese and Langka gives an ultimate flavor to the original espasol, a famous pasalubong or treat from Laguna. It is made of glutinous rice flour, coconut milk, evaporated milk, sugar, cheese and ripe jack fruit.
Servings: 30
Calories: 140kcal
Ingredients
- 3 cups glutinous rice flour
- 400 ml coconut milk
- ¾ cup evaporated milk
- 1 ½ cup brown sugar
- ¼ cup ripe jackfruit cut into strips
- ¼ cup cheddar cheese cut into small cubes
Instructions
- In a wide pan over medium heat, toast the glutinous rice flour until lightly brown. Remove from the pan and set aside. Reserve about 3 tbsp for dusting.
- Using the same pan, combine the coconut milk and evaporated milk. Add the brown sugar then stir until the sugar is dissolved.
- Gradually add the toasted glutinous rice flour. Continue to stir until well blended and the mixture forms a dough. Allow it to cool for 10-15 minutes.
- Transfer the dough into a clean flat floured surface. I used rice flour and spread it on top of the counter. Flatten the dough and spread the ripe jackfruit and cheese. Knead for about 2 minutes or until the mixture is well incorporated.
- Roll into a log, cut and divide into 30 pieces depending on the size you want. 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.
Nutrition
Calories: 140kcal | Carbohydrates: 25g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 3mg | Sodium: 18mg | Potassium: 77mg | Fiber: 1g | Sugar: 11g | Vitamin A: 25IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg