Espasol

A soft rice-flour log rolled in more rice flour, toasted, so it never feels wet.

Vegan.

Ingredients

• 400 g glutinous rice flour
• 800 ml coconut milk
• 200 g caster sugar
• 150 g young coconut strips
• 0.5 teaspoon salt

Method

1. TOAST THE FLOUR TWICE, and keep the two lots apart. 150 g goes in a dry pan over a low heat, stirred constantly for 8 to 10 minutes until it smells of biscuit and has turned the colour of sand -- that is the coating. The other 250 g gets the same treatment separately and goes into the pot. Raw flour tastes of paste and no amount of cooking in liquid afterwards fixes it.
2. Bring the coconut milk, sugar and salt to a simmer in a wide heavy pan.
3. Coconut strips in, 5 minutes.
4. Take it off the heat and rain the 250 g of toasted flour in a little at a time, beating hard. All at once it lumps and the lumps never come out.
5. Back on a low heat, 12 to 15 minutes of steady stirring with a wooden spoon. It goes from batter to paste to a mass that pulls away from the side of the pan in one piece and sits on the spoon.
6. Tip it onto a board dusted thickly with the coating flour. Let it cool 10 minutes, or it is too soft to handle and too hot to touch.
7. Roll it into a log 5 cm thick, turning it in the flour until the outside is dry to the finger.
8. Cut into 2 cm slices with a flour-dusted knife and roll the cut faces in flour too. Any face left bare goes tacky within the hour.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Philippines · All recipes