Espasol Recipe

Espasol

3 c glutinous rice flour
2 c coconut cream
2 1/2 c sugar
1 1/4 c grated young coconut ( buko )

How to cook :

* Toast rice flour over low fire until light brown. Set aside.

* Bring coconut cream to boil. Add sugar and stir continously for 15 minutes. Blend in young coconut and toasted rice flour, reserving 1/2 cup for dusting. Continue cooking over low fire until mixture is thick. Let cool for a while.

* Line a tray with greaseproof paper and dust with the reserved rice flour. Spread mixture onto tray and flaten to about 1 inch thick. Cut into 3 cm. x 10 cm. bars.

* Coat each piece with toasted rice flour. Wrap in coloured cellophane. The espasol will keep for only a day or two.