Espasol is one of our absolute favorite snacks. 😋 It’s so messy to eat, but the nostalgia of each carefully wrapped espasol brings back fond memories of road trips with family. 🤍 Who knew cooking these at home can be so easy? This is day five of making your favorite kakanin with Chef Martin! 👨🏻‍🍳

ESPASOL
Ingredients:
4 cups glutinous rice flour
4 cups coconut milk
1-¼ cups sugar
1 tsp salt
½ tsp vanilla extract

Procedure:
1. Toast your flour until lightly browned. Measure 3-½ cups and sift. Set aside the remaining ½ cup of flour.
2. In a pot, combine coconut milk, sugar, and salt. Simmer over low heat and sift flour half-a-cup at a time to avoid lumps. Mix in vanilla and cook for 30 minutes until solid, sticky, and oily.
3. Spread in a pan with flour and cut each into desired shape. Roll each piece in rice flour and set aside. Makes 8 servings.

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