Sunday, November 21, 2010
Espasol a la Luz (Sweet Rice Flour Cake or Pudding)
Like the rest of foodies who have generously contributed recipes here, Madame Luz, in celebration of her birthday, is sharing her famous, among friends and relatives alike, homemade “espasol” recipe. Hurray! I am extremely excited about this as “espasol” is one of my childhood favorite Filipino sweet delicacy or “kakanin” which I haven’t had in quite a long time. I know many of you; especially those Filipinos working and living abroad would share the same feeling of enthusiasm. For Luz will be our salvation to be able to prepare the uniquely sweet and delectable “espasol” on our own.
“Espasol” is a soft and chewy Filipino rice pudding or cake which originated from the province of Laguna (Philippines). It is typically cylindrical in shape, although also served in squares, diamonds and other flat fun figures. It is made from sweet rice flour cooked in coconut milk and sweetened coconut strips or other flavorful fruits like jack fruit, etc. It is quite sticky but dusted with toasted sweet rice flour to make it easily manageable. It is eaten as a satisfying snack or “merienda” in between meals or as a flavorsome dessert after a meal. It is a popular give away or “pasalubong” item, especially during the Christmas season of giving.
The ingredients used for a single preparation are as follows: 1 20-oz pack (about 500 grams) Mochiko sweet rice flour (this brand is highly recommended by Luz), 1 medium can condensed milk, 1 tall can evaporated milk, 1 tall can, about 500 ml, coconut milk and either 1 20-oz can jack fruit in syrup or 1 20-oz jar coconut sport string also in syrup.
In making “espasol”, the first step is to toast the flour. In large pan over low heat place the flour and dry cook with continuous stirring. Continue toasting until it turns to light brown in color. Sieve the toasted flour using a fine strainer then set aside.
Follow the same procedure above in cooking this fragrant variation. Just slice the jackfruit into small strips and add it as we did with the “macapuno”. Similarly, in a wide pan dusted with toasted flour, dump the “espasol” with jack fruit mixture and flatten it nicely. Dust the surface with toasted flour and slice just the same.
“cuchinta” and “binagoongan” among them, Luz treated her visitors and cute “amigas” with a lavish feast, a wonderful time and a truly memorable party. Let the photos below speak for themselves.
Try this recipe on your next occasion………. who knows? …………you too might enjoy the splendour of Luz’s birthday celebration. c“,)