Espasol is a cigar-shaped Filipino rice cake made with either all glutinous rice or a combination of regular long and glutinous rice. I opted for the former and added shredded young coconut because that's what I remember eating back in the Philippines.
2 cups glutinous rice flour
1½ cups coconut milk
¾ cup sugar
½ teaspoon pure vanilla extract
¼ teaspoon fine sea salt
2 cups shredded young coconut
- In a non-stick wok, toast rice flour until golden brown; let cool completely. Set aside ½ cup.
- In the same wok, simmer coconut milk and sugar until sugar is completely dissolved. Stir in salt, vanilla extract, and shredded young coconut. Gently boil for 2 minutes over medium heat. Add the 1½ cups of toasted glutinous rice; cook while stirring constantly with a silicone spatula until stiff and almost dry, about 15 minutes. Let cool slightly.
- Dust work bench or large chopping board with 2 tablespoons of the remaining toasted rice flour.
- Transfer mixture on bench/board and flatten, dusting with more toasted flour if it becomes sticky.
- Cut and shape into 4-inch long by ¾-inch thick cigars; roll each espasol in toasted rice flour. Individually wrap in white tissue paper. Store espasol in refrigerator.