Espasol is a kind of Filipino sticky rice cake made of glutinous rice flour and coconut milk. Its texture is very similar to mochi — delightfully stretchy, soft and chewy. It’s easy to make too!
Toast the glutinous rice flour in a large pan or wok on medium-high heat. Stir frequently so it doesn’t burn.
16 oz glutinous rice flour
Once it turns a light shade of brown and becomes aromatic, remove from heat.
Set aside about ½ cup toasted flour — use half of that to coat the bottom of your pan. Keep the other half for later.
In a large bowl, add all ingredients — including the rest of the toasted flour — and stir until incorporated.
2 14-oz cans coconut milk, 1 12-oz can evaporated milk, 1 10-oz can condensed milk, pinch salt
Transfer back to pan and bring to a boil. Optional: sift through a mesh sieve to get rid of lumps.
Lower heat to medium-low and stir until the mixture forms into a ball. Don’t leave the mixture unattended so it doesn’t burn.
Once the mixture is smooth and shiny, remove from heat and transfer to prepared pan. Spread evenly.
Sprinkle with the rest of the toasted flour you set aside. Make sure to coat the full surface.
Allow to cool slightly, slice and serve. Optional: coat individual pieces with more toasted flour.
Video
Notes
The total yield depends on how you slice your espasol. The estimated nutrition information is based on 35 pieces.
For a sweeter espasol, you can add ¼ to ½ cup brown sugar.
You can use any baking pan or dish; it all depends on what size and thickness you want your espasol to be. I like using a 9x13 inch pan.
We like a softer espasol (almost melts-in-your-mouth) so I stop just until the mixture gets difficult to stir. If you want a firmer texture (mas makunat), stir some more.
See post for more tips, FAQs and step-by-step photos.