Lipardo’s Espasol (Made of Semolina)

  Espasol is our native (Philippines) rice cake made of toasted sticky (glutinous) rice flour and coconut milk.  It’s my favorite! I created this recipe to satisfy my craving for espasol by using the available ingredients abroad. You may use coconut milk in place of fresh milk. I use young coconut juice powder to enhance the flavor and dust it with coconut powder. INGREDIENTS: 3 tablespoons cooking oil 1 cup semolina powder 2 cups milk 3/4 cup sugar 2 tablespoons young coconut juice powder coconut powder for dusting   DIRECTIONS: 1.  Brown the semolina with oil. 2.  Add milk, sugar & young coconut juice powder. 3.  Stir continuously until thickened. 4.  Cool.  Mold & dust with coconut powder. You can watch my cooking videos and subscribe on this link: https://www.youtube.com/channel/UCIY6-BdfhKK-lx3FNGmpZoA Advertisements Share this:FacebookTwitterPrintRedditEmailLike this:Like Loading... Related