We will make Espasol!

We will make two flavors, Ube and Regular Espasol.

These are the list of ingredients for our Regular Espasol and Ube Espasol.

Just screenshot it so that you will have a copy.

The first thing that we will do is to toast our glutinous rice flour.

You can buy the glutinous rice flour in the grocery store, baking store, or online.

Let's just toast the glutinous rice flour over low heat.

Always mix it so that it will not get burned.

You will know when the glutinous rice flour is toasted when the color has already changed. It will turn into a very light brown color.

The one we are toasting rignt now is about 3 and 1/2 cups of glutinous rice flour.

We will make 3 cups of this to Espasol and the half cup will be used for dusting and coating later.

Just continue mixing until the glutinous rice flour will change in color.

Here, our glutinous rice flour is already toasted. I just know if you notice that the color has already changed.

The color is already very light brown in person.

Turn off the fire and get 1/2 cup of glutinous rice flour for dusting and coating.

So we will do a Regular Espasol first.

Combine the evaporated milk and coconut milk.

Let's also add brown sugar and a little salt.

If you think it's not sweet enough, you can add more sugar.

Just mix it to dissolve the brown sugar and bring the mixture into a boil over medium low heat.

When it's already boiling, lower down the heat and add the toasted glutinous rice flour.

So this is about 1 and a half cup. The one that will be left or half of it will be used to make our Ube Espasol.

Mix it well so that the liquid will easily be absorbed by the rice.

At first it will curdle but you will notice that the mixture will eventually be smooth.

Just continue mixing until it will turn sticky and tough.

At this point, you can already add the filling that you want.

For our regular espasol, I chose to add peanuts

but yes, you can add macapuno.

If you don't have any filling, you can choose not to add one.

Just mix it well and continously cook it until you will reach goal.

There our Espasol is already oily, sticky, and tough.

Turn the fire off and remove it from the pan.

So before we put the Espasol in the container, let's sprinkle a little toasted glutinous rice flour in our mold.

We need this so that the Espasol will not stick to our mold.

And for us to not have a hard time cutting it later.

Let's transfer the Espasol to our mold.

Spread the Espasol and smooth it out.

The thickness is about 3/4 inch.

Sprinkle a little glutinous rice flour on top of the Espasol.

Then let's cut it. So the length of our Espasol is around 4-5 inches.

If you want to make it smaller, you can cut it into half.

This shape and size already fine.

I like the bite size better so let's cut it and make our Espasol into small squares.

Then let's coat it again with our glutinous rice flour.

And now, let's make the Ube flavored Espasol.

So just the same procedure, let's combine the coconut milk and evaporated milk.

The only difference is that we will add Ube flavor and violet food color.

Then add sugar and salt.

The sugar i'm using here is white sugar.

So just mix it so that the sugar will be dissolved and bring the mixture into a boil.

Again, just do it in medium low heat.

Turn the fire down when it's already boiling and add half of the glutinous rice flour that's left.

Mix it well so that the rice can absorb the liquid.

The procedure is basically the same, we just added something.

When the texture is like this, you can already add the filling.

This is sweetened buko. I made this myself and just cooked it with sugar.

This should have been macapuno but I don't have any stock so I just made the buko jam.

Mix it well and continuously cook the glutinour rice.

There, it's already oily. Our Espasol is now tough and sticky.

Remove it from the pan and place it the mold with a little toasted glutinous rice flour.

If you want to sell it, you can place it in clear packs or microwavable plastic.

I will add two flavors of Espasol in one container.

You may put one flavor alone but for me, it's best if there's assorted flavors in one pack.

I'm just estimating this by eye but if you want an exact weight, you can weigh it per gram.

Just place a little stick ot toothpick so that it will be easily picked by the one who's eating it.

Here's our Espasol! And before we proceed with our Taste Test,

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So here, let's taste our Espasol.

We have Ube and Regular Espasol.

Okay, so let's start with the regular one.

This the one with peanuts which you can add macapuno or coconut strings as well.

Chewy.

Soft.

For me the Regular Espasol is not that sweet. Maybe if I make one again, I will add more sugar to it.

The Ube has half cup and two tbsp so we'll try it.

Then we also added sweetened coconut so...

It's slightly sweeter.

And I like the Ube more because it somewhat has an addional flavor.

Delicious!

I like the Ube better.

The shape of the usual Espasol is like lengthwise or cylindrical. With this, we made it like dice so that when you poke it, you can just eat it easily.

Bite size is better. But if you want it lengthwise then that's also fine.

With this, if you sell it like this, it will be easier to eat it.

For you to not have a hard time holding and picking it up, you can just poke it like this.

Espasol originated in Laguna, right?

You know what, i have been in Laguna but I have never tried Espasol that's really made there.

I just don't know where in Laguna because Laguna has a lot of places and cities, right?

And each city (town) in Laguna has their own specialty.

Actually the only famous one i've tried in Laguna was their Buko pie. It's very delicious! Yes.

I really want to go back to Laguna because there are a lot of places you can go to,

many food experiences you can try.

When it's alright to travel already, that's one of my bucket list. We will go back to Laguna.

And as far as I know, the original flavor or taste of Espasol is the regular one without peanuts and they add macapuno.

But of course, you can just modernize it, right?

So you can just add any flavor just like this Ube flavor.

You can add macapuno but we don't have it so we added sweetened Coconut strings. I made it myself because I was not able to buy one as well.

Then this one has peanuts. So you can just add peanuts.

You be more modern and add nougat, raisins, or dried mangoes. Just like dried fruits.

You may add it in the Espasol.

Because you can elevate traditional food and make it more flavorful

just like chocolate, you can different flavors to a simple chocolate.

Since the taste of Espasol is very simple, you can add any flavoring to it so it will just suit it just like the Ube.

I really like these rice cakes. It's just like going to other places and having thier specialty

or delicacy and you can make it a pasalubong.

I just don't know why it's called Espasol. If you have an idea, you can share it and comment it below so that we will know why it's called Espasol.

Espasol. Seems like it has a similar name that's a thing. I just don't know. Seems like it.

The one we made is not that many.

It's like when you miss eating Espasol, you can make it at home.

But if you want to sell it, you can double it. You can make the glutinous rice flour 1 kilo instead so that you can sell it.

If you make a little, you will just have a small profit.

You can practice using the measurements I gave you and adjust it. That's possible.

If you have mastered it and you like what you have experimeted on, you can already make more, right?

So you can already make it a business.

You can see this a lot in the holiday season but you just make it even if it's not a holiday season

because you can make it a snack or dessert.

I will research more on foods that are famous in a place just like Espasol.

It's famous and it originated in Laguna but it's known all over the Philippines.

Just like Puto Calasiao, Puto Binan, and what else? Like Tupig. All of it are rice cakes, right?

And what else? There are so many. I hope you will like those because I really like them.

So I hope you liked our recipe today. Bye!

You may sell the 150g Regular Espasol for P20. If it's flavored and with filling, you can sell it for P25.

But that will depent on the type of filling. For 200g you may sell it for P40-P60.

For 250g you may sell if for P60-P80.

Again, the selling price will depend on the cost of the ingredients in your location.

But before I say bye, we have another dose of inspiration.

This is Miss Gelai's Bibingka

She has Kutsinta with Dulce de Leche dip.

Homemade Ice Cream.

Lasagna.

Cinnamon Rolls.

And she also has cakes and cupcakes.

This is the Banana Cake of Miss Perl.

And Miss Jennettee also has cakes.

Again, I want to say thank you to all who are sending their photos.

There are a lot of photos that I have not seen yet and i'm really sorry because I could not open all of them right away.

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