A Special Treat: Espasol Balls

4 months ago

Espasol is a classic rice cake that originated in Laguna. Learn how to make this pasalubong favorite at home!


Espasol Balls

1 ½ cups Coconut milk

¾ cup Brown sugar

6 Pandan leaves, washed and knotted

1 cup Glutinous rice four

¼ cup Pinipig flour (grind up toasted pinipig and sift until fine)

1 cup Young coconut, shredded

*Glutinous rice flour, toasted

  1. In a medium saucepan, combine coconut milk, 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, turn off heat.  Spread evenly on a plate. Set aside. 
  8. When mixture is cool, take about 1 Tbsp and roll into balls.   
  9. Roll balls on toasted glutinous rice flour. 
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