Espasol

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.

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.