Sunday, November 21, 2010

Espasol a la Luz (Sweet Rice Flour Cake or Pudding)

Reel and Grill is blessed. Blessed with really wonderful friends who are willing to unselfishly disclose some of their most kept secret recipes and food preparation techniques ……… all in the name of friendship……… and the noble cause of sharing kitchen knowledge. So that everybody, most especially you dear friends, followers and readers of this humble blog, can enjoy the food creations they personally concocted……… perfected ………… over years of untiring preparation. After all, we as food lovers should all champion the essence and beauty of keeping amazing recipes flowing and made available for all who lives the same passion.

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.

Since this “espasol’ is intended for a rather large group of friends, relatives and guests who came to greet Luz on her special day, she prepared not one but two huge portions of the delicacy, one flavoured with sweetened “macapuno” or coconut sport string and the other by sweetened jack fruit or “langka”. I guess the excitement is just getting more intense, so let’s give way to Luz.

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.

Luz first cooked the “espasol con macapuno”.

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.

In a large deep casserole over medium heat, combine the 3 milk ingredients; condensed, evaporated and coconut milk. Bring to a boil and cook while stirring. Add in “macapuno” or coconut sport string and continue cooking. Slowly fold in toasted flour, reserving about ½ cup for dusting. Continue cooking with regular stirring until the mixture has really thickened and became very sticky. Allow to cool it down.

In the meantime, dust the bottom of a wide pan with half of the reserved toasted flour. Transfer the slightly cooled mixture to the pan and meticulously flatten to regular thick pudding.

Dust the top surface with the remaining toasted flour. Slice the “espasol” into 2 inches squares or to any shapes and sizes you desired.

Next is “espasol con langka”.

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.

Transfer several slices of “espasol” in serving plates and offer to your guests, friends and love ones. That is, if they haven’t taken their share yet directly from the pan. :-)

Along with many other authentic Filipino dishes, all-time favorite “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.

Dusty…… tasty…… espasol…… Who’s the fairest of them all?

Luz having a light moment with friends….. a heart showered by affection and a stomach loaded with satisfaction……who wouldn’t cast a smile with that?

The queue is long but we will be waiting……… like UK Visa and a dear friend’s birthday, “Espasol a la Luz” is worth waiting for. :-)

Try this recipe on your next occasion………. who knows? …………you too might enjoy the splendour of Luz’s birthday celebration. c“,)


  1. I miss Espasol so much. Hope I can eat some before xmas 2010.

  2. Wow matagal na ko nde nakakakain nito.


  3. Hi there!
    A big thank you for posting my especial dish (espasol). It was detailed and well explained. Well done and congratulations!
    You are a star.......

  4. yes, this would be an exciting addition to your Christmas banquet and "Noche Buena"....

  5. hi Luz, thank you from me and the readers, your espasol is well received by the blog community....



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