Espasol

Photo by Maria K.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    cups glutinous rice flour, toasted

  • 1/2

    cup sweet rice flour, toasted

  • 2

    cups sugar

  • 3

    cups coconut milk

  • 1 1/2

    cups grated coconut, toasted

  • 1

    tsp vanilla essence

Directions

In a cooking pot, pour-in the coconut milk and bring to a boil. Add the sugar and stir continously for 10 minutes. Put-in the toasted grated coconut and cook for 5 minutes. Add the vanilla essence and toasted rice flour and cook for 40 minutes to 1 hour or until the mixture becomes really thick while folding. Remove the mixture from the pot and allow to cool down. Dust the toasted sweet rice flour in a flat surface. Divide the mixture into parts and roll over the dusted sweet rice flour until a cylindrical shape is formed. Slice according to your preference. Put in a serving plate or wrap in paper or banana leaf. Share and enjoy! How to toast the rice flour: Place a pan large enough to accomadate the rice flour on top of a stove and apply low heat. Put the rice flour in the pan and allow to toast while continously mixing until the color turns light brown. Remove the toasted rice flour from the pan and transfer to a bowl or large container How to toast the grated coconut: Place a pan on top of a stove and apply low heat. Put the grated coconut in the pan and allow to toast while continously mixing until the color turns light brown. Remove the toasted grated coconut from the pan and transfer to a bowl

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: