Espasol
The softness when you eat and the unexplanable tastes of cravings makes this unique.
Espasol is a pudding (sometimes referred to as a cake) made with toasted rice flour, fresh coconut strips and coconut milk.
2 cup malagkit (glutinous rice)
8 cups rice flour, toasted until light brown
4 cups sugar
2 cup coconut milk
3cups toasted shredded coconut
- Boil the malagkit.
- Place sugar and coconut milk in a
saucepan; let boil until thick.
- Add toasted shredded coconut and cook for 5 minutes.
- Add boiled malagkit, stir and cook until thick.
- Remove from fire and add 3 cups toasted rice flour.
- Mix with a wooden spoon and pass through a cornmeal
grinder.
- Divide into 2 parts and roll (about 2-1/2-inch in
diameter). using the rest of the rice flour for
rolling.
- Slice into 1/2-inch thick pieces.
- Yield: 50 pieces.
|
