11 months ago


No need to travel to bring this pasalubong home! Make espasol balls right in your very kitchen with this easy recipe.



Recipe from Selected Regional Recipes From the Philippines by the Nutritionist-Dietitians’ Association of the Philippines

Photographed by John Ocampo


1 ½ cups Thick coconut milk

¾ cup Brown sugar

6 Pandan leaves, washed and knotted

1 cup Glutinous rice four

¼ cup Pinipig flour*

1 cup Young coconut, shredded

Glutinous rice flour, toasted


*Grind up toasted pinipig and sift until fine



  1. In a medium saucepan, combine coconut milk, brown sugar, and pandan leaves.
  2. Bring mixture to a boil over medium heat for 5-10 minutes, stirring occasionally.
  3. Remove pandan leaves using tongs and place in a strainer. Allow drippings to mix in with the mixture.
  4. Continue to boil mixture until slightly thick, then add glutinous rice flour and sifted pinipig flour.
  5. Cook over low heat, stirring continuously to prevent sticking until mixture becomes stiff.
  6. Add shredded young coconut and mix well. Turn off heat then transfer mixture to a baking pan to cool.
  7. Meanwhile, toast glutinous rice flour on a dry pan over low heat. When flour begins to change color, about 10-12 minutes, turn off heat. Spread evenly on a plate then set aside.
  8. When mixture is cool, take about a tablespoon and roll into balls.
  9. Roll balls on toasted glutinous rice flour and/or pinipig flour.
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