Espasol are cylindrical rice cakes that originated in the Philippine province of Laguna. Popularly sold on major thoroughfares, bus stops and specialty shops in Laguna, this rice cake is made out of toasted rice flour and coconut strips cooked in coconut milk then dusted with toasted rice flour
Espasol is one of those many Filipino native delicacy or kakanin in Filipino or kankanen in Ilocano that I have always wanted to cook and has been in my very long "to-cook" list for a long time
Bingkasol basically a cross between two famous Filipino rice cakes, the Royal Bibingka and the Espasol , so I guess you now know where the name comes from
Espasol is a cylinder-shaped Filipino rice cake originating from the province of Laguna. It is made from rice flour cooked in coconut milk and sweetened coconut strips, dusted with toasted rice flour
Honestly, the first time I tried eating espasol I could say that I don’t like it. I began to think I’m really weird as I’ve read that espasol is one of the favorite kakanin of many Filipinos
Assemble these supplies. 3 cups finely ground, toasted bulgur wheat 2 cups coconut milk 2 1/2 cups sugar 1 cup grated coconut from which milk has been extracted Pinch of toasted anise
) yet I was “forced” to do the one they crave – Espasol. Lookie here, after I was done with the Espasol dough – I left this threesome to do the rest of the work
