Espasol

By vlacer

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)

Preparation

Step 1

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!