How to make Espasol
- Prep time: 10 minutes
- Cooking time: 1 hour 15 minutes
- Yields: 20 mini logs 1oz each
- 4 cups sweet rice flour/glutinous flour
- 1 can Coconut cream/milk @14 oz
- 1 can condensed milk @ 1 ¼ cup
- 1 tbsp Vanilla Extract
- 4 tbsp unsalted butter
- pinch of salt
Place flour in a medium pan. Turn on heat.
Using medium heat, continue to stir the flour until it is toasted, medium brown in color and fragrant (toasted smell). This will take you 45 minutes.
Spread toasted flour in a baking pan to cool down.
Reserve ½ cup of the toasted flour for dusting.
Meanwhile, gently heat coconut milk or cream if you are using with the condensed milk. Add vanilla extract and salt. Continue to stir for 3 minutes.
Add flour in batches and continue to stir until it has come together into one solid, clay like texture. This will take you about 15 minutes.
Transfer into a baking sheet/pan.
Flatten dough into desired thickness.
Using a knife or a pizza cutter, cut dough into desired size.
Roll cut out pieces into reserved toasted flour.