Espasol is a cylinder-shaped Filipino rice cake originating from the province of Laguna. It is made from rice flour cooked in coconut milk and sweetened coconut strips, dusted with toasted rice flour.

Estimated cooking time: 50 minutes

Yields: 30 pieces

• 1 cup malagkit (glutinous rice)
• 4 cups rice flour, toasted until light brown
• 2 cups sugar
• 1 cup coconut milk
• Anise seeds
• 1-1/2 cups toasted shredded coconut

• Boil the malagkit.

• Place sugar, anise seeds and coconut milk in a saucepan; let boil until thick.

• Add toasted shredded coconut and cook for 3 minutes.

• Add boiled malagkit, stir and cook until thick.

• Remove from fire and add 3 cups toasted rice flour.

• Mix with a wooden spoon and pass through a cornmeal grinder.

• Divide into 2 parts and roll (about 2-1/2-inch in diameter). using the rest of the rice flour for rolling.

• Slice into 1/2-inch thick pieces.

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