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espasol on a black plate
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4.25 from 28 votes


Soft and Chewy Espasol made of toasted rice flour and coconut milk. This Filipino delicacy makes a tasty and filling snack or dessert.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Dessert, Snack
Cuisine: Filipino
Keyword: espasol, sticky rice cake
Servings: 24 Pieces
Calories: 249kcal
Author: Lalaine Manalo


  • 4 1/2 cups glutinous rice flour
  • 4 cups coconut milk
  • 2 cups sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt


  • 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 boil until sugar and salt are dissolved.
  • Slowly add 3 1/2 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 1/2 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.



Calories: 249kcal | Carbohydrates: 42g | Protein: 3g | Fat: 8g | Saturated Fat: 7g | Sodium: 102mg | Potassium: 106mg | Fiber: 1g | Sugar: 17g | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg