Espasol

Ingredients for Espasol

• 3 1/2 cups glutinous rice flour
• 2 cups sugar
• 3 cups coconut milk
• 1 1/2 cups young coconut strips
• 1 stalk pandan, tied into a knot

How to cook Espasol

1. 1.Toast glutinous rice flour in a large wok over medium heat, stirring constantly, until light brown; reserve 1/2 cup for dusting.
2. 2.In another large wok, combine coconut milk, sugar, young coconut, and pandan; bring to a boil, then lower to medium.
3. 3.Remove pandan, then gradually add toasted rice flour while stirring.
4. 4.Cook over low heat about 30 minutes, folding constantly, until thick, doughy, and evenly cooked.
5. 5.Transfer to a greased surface, flatten, and let cool.
6. 6.Cut into strips or roll into cylinders, then coat each piece in reserved toasted flour.
7. 7.For a firmer texture, let the espasol rest until the next day before serving.