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Espasol Recipe

How to make Espasol

Espasol Recipe is a kind of rice cake, a native Filipino sweet treat that originated in the Philippine province of Laguna. It is made of rice flour cooked in coconut milk and grated coconut, then rolled with remaining toasted rice flour and usually shaped into cylinders.

Espasol is a favorite kakanin and pasalubong of many Filipinos; this can be bought in food stalls, bus stops and specialty shops in Laguna. Now you don’t have to buy this delicious sweet treat.

Here is how to make Espasol the cooking procedure is very simple and easy!

espasol recipe kakanin

Espasol Ingredients:

  • 2 1/4 cups glutinous rice flour, toasted
  • 1 cup sweet desiccated coconut, toasted
  • 1/4 cup sweet rice flour, toasted for dusting
  • 2 1/2 cups fresh or canned coconut milk
  • 1 1/2 cups sugar
  • 1 tsp vanilla essence

espasol kakanin

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Buko Lychee Salad Recipe

How to cook Buko Lychee Salad

Most of Filipinos love Buko Salad; in fact, it is always present on holidays like birthdays, Christmas and New Year. That being said, sometimes you get tired of the usual buko salad and then you thought of something new to make this tropical dessert more tasty and delicious to prepare during those special occasions. So here is the Buko Lychee Salad Recipe – a much more delightful version of buko salad that we are used to. This might be your next favorite dessert to add to your menu in the following holidays.

Preparing this Buko Lychee Salad Recipe is very simple and you can get this done in no time. This dessert is also ideal to serve on summer, since coconut and lychee have a cooling effect to our body which will fully refresh us during hot days.

Now here is how to make this delectable and nutritious Buko Lychee Salad.

buko lychee salad

Buko Lychee Salad Ingredients

  • 1 can (227g) Lychee in Syrup, drained and quartered
  • 3 cups coconut water
  • 3 envelopes knox or unflavoured gelatin powder
  • 2-3 cups grated fresh young coconut
  • 1 (250ml) nestle cream
  • ¼ cup sweetened condensed milk
  • Vanilla ice cream, to top

buko lychee salad prep

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Pancit Habhab Recipe

How to cook Pancit Habhab

In Filipino cuisine, Pancit is another term for noodles and was first introduced in the Philippines by the Chinese and eventually it came up with many different versions according to what province of that particular Pancit Recipe came from. In this noodle dish, we are going to make the popular Pancit Habhab Recipe also known as Pancit Lucban from the Province of Quezon wherein this pancit version originated. Pancit Habhab is not like any other pancit recipe that we all know, since it is prepared and served in a different way. Though, it has some ingredients like the usual pancit recipe such as, shrimp, pork, carrots, pechay and sayote, Pancit Habhab uses miki Lucban it is a type of dried noodles but not the same as the pancit canton.

This dish is eaten without any use of utensils since it is traditionally served in banana leaf. The Pancit Habhab is conveniently rolled inside the banana leaf and all you have to do is push the noodles to your mouth. This is usually drizzled with vinegar before serving.

pancit habhab

Pancit Habhab Ingredients

  • 1/2 kilo Miki Lucban
  • 1/4 kilo pork belly, thinly sliced and chopped
  • 5 cups beef broth
  • 1/4 kilo shrimp, cleaned
  • 1/8 kilo pig’s liver, sliced
  • 1 piece chayote, sliced
  • 1 cup pechay, chopped
  • 1 cup Chicharo ( snow pea )
  • 3/4 cup shredded carrots
  • 1 medium onion, sliced
  • 5 cloves garlic, crushed
  • 4 tablespoons cooking oil
  • 5 tablespoons soy sauce
  • 1/2 teaspoon ground black pepper
  • Banana leaf, cleaned and cut into 5 x 5 inch pieces
  • Fish Sauce and Vinegar or Kalamansi

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