Prep time: 45 minutes
Cooking time: 30 minutes
Serves: 16 pieces (medium size)
1 lb glutinous rice flour
2 cans coconut milk
1 can condensed milk
a pinch of salt
a few drops of Pandan Flavoring
Using medium heat – keep stirring as you toast the flour until smoky and fragrant.
It took me 20 minutes but you can toast it longer for a more intense smoky flavor.
Set 1/2 cup of the flour for dusting later.
Combine milk salt and pandan flavoring and keep stirring for 2 minutes.
Slowly add (in batches) the warm milk into the flour as you stir it.
Keep combining until it becomes sticky and resistant.
Meanwhile, coat a baking tray with cooking spray then pour batter.
Flatten top and dust with toated flour.
Keep in the refrigerator for 2 hours or longer until set.
Slice into your desired shape and size.
Dust clean surface with the remaining flour.
Roll each espasol.
Serve room temperature.
cookware purchase: https://www.heritagesteel.us/pages/ch…