Making traditional Espasol is easier than you think! This step-by-step recipe is foolproof and delivers that signature chewy texture and roasted flavor of your favorite childhood kakanin. Featuring toasted glutinous rice flour slowly cooked in sweet coconut milk and rolled into perfect, bite-sized cylinders, it’s the ultimate comforting snack or holiday treat!
Sourcing Filipino supplies and ingredients for the blog here in our Central Texas has been rather frustrating. Having to drive 20 miles to the nearest Asian grocery store, only to find it half-stocked, makes me realize how spoiled I've been by Southern California's abundance of Asian and Filipino restaurants and supermarkets.
The pandesal, kutsinta, or pichi pichi that were readily available there and I used to take for granted have become precious commodities for me here in the South. Now, if I am craving Filipino kakanin or other delicacies, I have no choice but to make it myself.
Which I guess is not such a bad idea. Store-bought items can get rather expensive and at times, are not the best quality. And re-creating childhood favorites in your own kitchen can be so much fun! What can be more rewarding than biting into soft and chewy espasol you've labored over for hours?
What is espasol
Espasol is a classic Filipino sticky rice cake, or kakanin, originating from the province of Laguna. It's a popular pasalubong item known for its distinct cylindrical shape, chewy texture, and a nutty flavor from toasted rice flour.
The recipe below is a basic mix of glutinous rice flour, coconut milk, sugar, vanilla extract, and salt, but feel free to add shredded macapuno or buko for added texture.
I also made a ube flavor variety with fresh purple yam and ube extract. Stay tuned for the recipe!
Cooking instructions
Although the ingredients are few and the procedure is pretty straightforward, please be forewarned that making espasol involves a bit of elbow grease as the mixture has to be painstakingly stirred and turned over low heat until it's very sticky or "makunat" (what is the English translation for this word?).
Toast the rice flour in a dry skillet until pale gold and nutty in aroma. Do not leave the pan unattended as the flour can burn quickly and will add a bitter taste to the mixture. Set aside about a cup of the flour for coating the sticky rice cake later.
Whisk the toasted rice flour in the sweetened coconut milk and cook low and slow until the mixture reaches a soft, chewy consistency.
The easiest and quickest method I find for shaping the espasol into logs and dusting them with the toasted flour is to use a baking pan. Spread half of the reserved toasted flour on the bottom of the pan, spread the sticky rice mixture over the flour to the desired thickness, dust with the remaining toasted rice flour, and then cut into tubular shapes or bite-sized squares.
Cook's tip
Cook the sweetened coconut milk over a simmer, not a boil, as it might curdle or separate.
Frequently Asked Questions
Is espasol gluten-free?
Traditional espasol is naturally gluten-free because it's made with glutinous rice flour rather than wheat flour. However, always read labels on store-bought brands for the ingredient list. Also note that commercial preparations often share equipment, and cross-contamination can occur.
How to store
Individually wrap the prepared espasol in banana leaves or wax paper if desired. For longer storage, transfer to an airtight container and refrigerate to prevent quick spoilage and mold. It should last 3 to 5 days and will start drying out over time.
Give these delicious rice cakes a try! They require a bit of an arm workout but are so worth the effort. They're tasty, filling treats to have on hand for a midday snack or an after-meal dessert with coffee or your favorite samalamig, such as sago at gulaman or calamansi juice.
More sticky rice cake recipes
Ingredients
- 4 ½ cups glutinous rice flour
- 4 cups coconut milk
- 2 cups sugar
- 1 teaspoon vanilla extract
- 1 teaspoon salt
Instructions
- In a skillet over medium heat, toast rice flour, stirring frequently, for about 15 to 20 minutes or until color changes to pale gold and aroma becomes nutty. Set aside 1 cup for coating the espasol.
- In a wide pan over medium heat, combine coconut milk, sugar, vanilla extract, and salt. Bring to a simmer until the sugar and salt are dissolved.
- Slowly add 3 ½ cups of the toasted rice flour, whisking vigorously to prevent lumps. Lower heat and continue to cook, stirring and turning regularly, for about 30 to 40 minutes or until mixture is very sticky and becomes oily.
- Dust the bottom of a rectangular baking dish with ½ cup of the reserved toasted flour. Transfer mixture into the pan.
- With a lightly-greased knife or spatula, spread and flatten the mixture evenly. Sprinkle with the remaining reserved toasted flour.
- Cut the espasol into desired lengths and then roll on toasted flour to fully coat. Shake to rid of excess flour and wrap each piece in Japanese paper or banana leaves.
Notes
Video
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Danielle says
Great recipe and tastes exactly like what I used to eat at home! I found that my flour was quite lumpy during toasting. If I ever do this again, I’ll definitely add more sifting the flour into the process to make incorporating it easier.
Leo says
I want to try this espasol recipe but even half the recipe is too much for the four I want to treat with it. Does espasol keep well in the fridge (maybe two to three weeks)?
Lalaine Manalo says
It would keep in the fridge about 3 to 5 days. The rice cake will dry out and turn hard over time.
Dolbabes Lama says
I love this espasol thank you for sharing and teaching us every readers to learn for own home to make.
Kaye says
I’ve made this twice now. Soo good! The sweetness is just right. Thanks for sharing.
Dolores Mapili says
Made this last night. It was so good. 👌S
Marami Salamat po
Helen says
Love espasol! I was wondering how to store it longer than 3 days coz there’s only two of us and we cannot eat it all Can I freeze it?
Maritess Martin says
I tried it , but used macapuno instead of shredded coconut and used Buko Pandan flavor. It turn out delicious. Yummy ! Grandkids love it 😍
Jocelyn M. Minier says
Do you have a recipe book, so all your recipes are combine into a book. If you do, where can I purchase it. I live in the US. Thanks.
Jocelyn Minier
Joy says
Thank you for sharing your recipe recipe.
Anna Liza says
Love it!!!
It's so tasty with coconut milk and added Jack fruit.
Lorraine Cortes says
Ok lang po ba lagyan ng dessicated coconut? Wala kasi akong buko eh. Thanks Maam❤️
Glow says
It is written in your recipe to reserve 1 cup for coating, but in your video, it’s 1/2. What should I follow? Thank you 🙂