From the recipe collection
Espasol
Laguna espasol with a chewy coconut-milk rice dough rolled in properly toasted rice flour so the pieces stay fragrant, dry, and easy to handle.
- Prep time
- 25 min
- Cook time
- 35–45 min
- Yield
- Makes 18–24 pieces
- Audio recipe
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Ingredients
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Method
- Toast 1/2 cup rice flour in a dry pan over medium-low heat, stirring constantly, until pale beige and nutty. Set aside.
- Whisk coconut milk, sugar, salt, and vanilla in a wide heavy pan and bring to a gentle simmer.
- Add the remaining rice flour gradually while whisking to prevent lumps.
- Switch to a sturdy spatula and cook over low heat, scraping the bottom and corners continuously.
- When the mixture becomes thick and glossy, fold in the macapuno and cook until the dough pulls away from the pan.
- Dust a tray generously with toasted flour and turn out the hot dough.
- When cool enough to handle, divide and shape into short logs or rectangles, coating all sides with toasted flour.
- Cool completely before wrapping in banana leaf or paper.
