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!