Espasol Recipe With Condensed Milk
Experience the creamy sweetness of Espasol recipe with Condensed Milk. This Filipino delicacy combines toasted rice flour, coconut, and condensed milk for a delightful treat. Enjoy it fresh or chilled!
1. Traditional Roots
Espasol is a yummy Filipino treat that comes from Laguna, a province in the Philippines. It’s made using toasted rice flour, coconut milk, and sugar. People shape it into logs and roll it in grated coconut. It’s a bit chewy and has a hint of sweetness from the coconut.
2. Creamy Twist
To make espasol recipe with condensed milk, we start with toasted rice flour. This flour gets toasted to bring out a nutty flavour. Then, we add condensed milk, which makes it sweet and creamy. The mixture is formed into logs and coated with grated coconut.
3. Sweet Satisfaction
Espasol with condensed milk is a hit with everyone. It’s soft, a little chewy, and packed with coconut flavour. Whether you’re having it with a hot drink, sharing it with friends, or enjoying it alone, this treat is sure to make you smile. It’s easy to make and loved by many in Filipino culture.
How To Make Espasol Recipe With Condensed Milk
Ingredients
- 2 cups glutinous rice flour
- 1 cup regular rice flour
- 1 can 14 oz condensed milk
- 1 cup coconut milk
- 1 cup granulated sugar
- 1/2 cup desiccated coconut for coating
Instructions
- In a big pan, toast glutinous rice flour and regular rice flour on medium heat. Keep stirring until it turns light golden brown and smells nutty. This usually takes about 10-15 minutes. Be careful not to burn it. Once done, put it in a large bowl to cool down a bit.
- When the toasted flour has cooled down, add condensed milk, coconut milk, and granulated sugar to the bowl. Mix everything until it forms a smooth dough. You can make it sweeter or less sweet by adding more or less sugar.
- Take a small piece of the dough and roll it into a log, about 2 inches long. Do this with all the dough. Then, roll each espasol in desiccated coconut so it’s covered evenly.
- Your homemade espasol is ready! You can eat it right away or keep it in a sealed container for later. It’s best when it’s fresh, but it can last a few days at room temperature.
- Adding condensed milk to the traditional recipe makes the espasol even sweeter and creamier. Enjoy your homemade Filipino treat!
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Servings
Here’s a simple way to serve espasol with condensed milk:
Presentation: Put the espasol on a plate. You can use banana leaves underneath for a traditional look, or just place them directly on the plate.
Drizzle with Condensed Milk: Open a can of condensed milk and pour it over the espasol. The creamy sweetness of the milk goes well with the nutty taste of the rice flour and coconut.
Optional Garnish: If you like, you can add more coconut or toasted sesame seeds on top. It makes it look nicer and adds to the taste.
Serve: Once you’ve added the condensed milk and garnish, it’s ready to eat. You can have it after a meal, as a snack, or with a hot drink like coffee or tea.
Enjoy: Take a bite of the espasol and enjoy the mix of creamy sweetness and chewy texture. It’s a tasty treat that’s popular in Filipino culture.
Tips
Here are some tips to make delicious espasol recipe:
- Be careful when toasting the rice flour: Stir constantly and keep an eye on it to avoid burning. It should turn light brown and smell nutty.
- Adjust sweetness as needed: Taste the dough before shaping to make sure it’s sweet enough for you.
- Use good ingredients: Get high-quality rice flour, coconut milk, and condensed milk for the best taste. Fresh coconut milk is great if you can find it, but canned works fine too.
- Coat evenly with coconut: Roll the espasol in the coconut evenly to add texture and prevent them from sticking together.
- Store properly: Keep the espasol in a sealed container at room temperature if you’re not eating them right away. They’ll stay fresh for a few days.
- Try different flavours: You can mix things up by adding a bit of salt or pandan extract for a different taste.
- Serve with condensed milk: Drizzle condensed milk over the espasol before serving for an extra treat. It goes perfectly with the flavors of the espasol.
Ingredient Substitutes For Espasol Recipe
Here are some ingredient substitutes you can use for the espasol recipe:
- Glutinous Rice Flour: If you don’t have glutinous rice flour, you can use regular rice flour instead. Just know that the texture might be a bit different, as glutinous rice flour makes it chewier.
- Coconut Milk: If you’re out of coconut milk, you can use regular milk instead. It won’t have as much coconut flavor, but it’ll still taste good.
- Condensed Milk: If you don’t want to use condensed milk or don’t have any, you can try evaporated milk or coconut cream instead. Keep in mind, though, that the sweetness might change, so adjust the sugar accordingly.
- Granulated Sugar: You can swap granulated sugar for brown sugar, palm sugar, or any other sweetener you like. Just remember that different sugars might change the taste a bit.
- Desiccated Coconut: If you don’t have desiccated coconut for coating, shredded coconut or crushed nuts can work as alternatives. They’ll give a different texture but still make a tasty topping for the espasol.
Can I put the espasol in the fridge?
Yes, you can put the espasol in the fridge to keep them fresh for a longer period. Placing them in an airtight container helps prevent them from drying out or absorbing odors from other foods. Enjoy your chilled espasol within 3 days for optimal freshness.
Remarks
Making traditional recipes doesn’t have to be hard. With the right tips and techniques, anyone can recreate dishes that have been passed down through generations.
That’s why we believe that with the information we’ve given you, you’re now ready to make delicious Espasol for your family.
Until we meet again, enjoy your cooking!
