Espasol Recipe 455 Food

ESPASOL RECIPE

Steps:

• In a skillet or pan over medium-low heat, toast the glutinous rice flour while stirring every so often until it turns slightly brown, about 10-15 minutes.
• While waiting, combine the rest of the ingredients in a pot or saucepan and bring to boil. Cook until sugar is completely dissolved and let it simmer for about another 5 minutes.
• Turn the heat on the rice flour to low. Remove 1/2 cup from the rice flour and set aside. Then gradually pour the liquids into the center of the pan while continuously stirring from the middle going out, mixing in the flour into the liquids as you go. It will be very sticky so use a wooden spoon or something that is sturdy. Keep on stirring until it forms a sticky dough. You know it is done when you take a spoonful and turn it over and it holds its form.
• Transfer the sticky dough to a flat surface that is generously dusted with the reserved toasted glutinous rice flour. Flaten the dough to about half an inch thick. Cut into logs (about 4 inches long) using a knife or dough cutter. Roll each log in toasted rice flour. Wrap each piece with baking paper or simply serve on a plate.

ESPASOL

Steps:

• Place sugar and coconut milk in a saucepan and boil until thick.
• Add toasted shredded coconut and cook for 3 minutes.
• Stir in toasted rice flour well and cook until thick.
• Remove from pan and divide into 2 parts.
• Roll using the rest of the rice flour for rolling.
• Slice into ½ inch thick pieces.