Espasol

Photo by Maria K.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    cups glutinous rice flour (toasted)

  • 2

    cups coconut milk

  • 1 1/4

    cup sugar

  • 1

    tsp vanilla essence

  • 1

    cup sweetened coconut flakes (toasted)

  • 1/4

    cup sweet rice flour (toasted) for dusting & coating only (Mochiko brand)

  • 1/8

    cup or 1/4 cup water (if needed)

Directions

Toast the glutinous rice flour until light brown in color. Set aside. In a separate pan, toast the sweetened coconut flakes. Set aside. In a wok, combine coconut milk and sugar. Bring to a boil. Continue stirring in medium heat for 5 minutes. Add toasted sweetened coconut flakes and vanilla. Cook in low heat for 5 minutes. Add glutinous rice flour and stir continuously. Cook until the mixture becomes thick and quite dry. Set aside. (about 30 minutes) Note: If the mixtures gets dry immediately after combining the glutinous rice flour, you can add 1/8 cup or 1/4 cup water. While waiting for the mixture to cool down, toast the sweet rice flour until color turns light brown. Transfer the mixture into a board or flat surface dusted with toasted sweet flour. Divide the mixture into parts or sizes according to your preference. ( I did 2 1/2 inch in diameter). Roll over the sliced mixture into the toasted sweet flour. Transfer to a serving plate. Enjoy!

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