Ingredients 
- 3 ½ cup glutinous rice flour
- 2 cups fresh coconut cream(kakanggata) or 1 medium-sized niyog
- 1 big can (370ml) evaporated milk
- 2 cups brown sugar
Instruction
- In a pan over medium-low heat toast glutinous rice flour. Stir constantly until lightly brown in colour.
- Set aside ½ cup toasted glutinous flour (for rolling espasol later)
- In a pan combine fresh coconut cream (kakanggata), evaporated milk and brown sugar. Mix well until sugar is dissolved.
- Add 3 cups toasted glutinous flour.
- Stir continuously over medium-low heat until the mixture becomes sticky and oily. Remove from heat and let it cool.
- Dust a flat surface or a big plate with toasted glutinous rice flour (Don’t use all the toasted glutinous flour left some of it for dusting the top of espasol)
- Transfer espasol into a floured surface.
- Spread espasol evenly into a floured surface.
- Dust top of espasol with the remaining toasted glutinous rice flour.
- Cut espasol into serving pieces or you make them into a cylindrical shape.
Yields: 20 pieces espasol
Enjoy!
