Espasol

Method 1

Ingredients:
1 cup sweet rice flour
4 cups rice flour, toasted until golden brown
2 cups sugar
1 cup coconut milk
1 1/2 cups toasted grated coconutsProcedure:

Place sugar and coconut milk in a saucepan and boil until thick.
Add toasted shredded coconut and cook for 3 minutes.
Stir in toasted rice flour well and cook until thick.
Remove from pan and divide into 2 parts.
Roll using the rest of the rice flour for rolling.
Slice into ½ inch thick pieces.

Method 2

Ingredients:
1 cup malagkit (glutinous rice)
4 cups rice flour, toasted until light brown
2 cups sugar
1 cup coconut milk
1-1/2 cups toasted shredded coconut
Anise seeds

Procedure:
Boil the malagkit.
Place sugar, anise seeds and coconut milk in a saucepan; let boil until thick.
Add toasted shredded coconut and cook for 3 minutes.
Add boiled malagkit, stir and cook until thick.
Remove from fire and add 3 cups toasted rice flour.
Mix with a wooden spoon and pass through a cornmeal grinder.
Divide into 2 parts and roll (about 2-1/2-inch in diameter). using the rest of the rice flour for rolling.
Slice into 1/2-inch thick pieces.
Yield: 30 pieces.

Method 3

Ingredients:
4 cups sweet rice flour
1-1/2 cups sugar
2 cans coconut milk
1/2 teaspoon saltProcedure:

Toast the sweet rice flour on a cookie sheet.
Bring sugar, coconut milk and salt to a boil.
Add 3 cups toasted sweet rice flour.
Mix well and cook until thick, stirring constantly.
Remove from heat and transfer to board well sprinkled with some of the reserved sweet rice flour.
With a rolling pin, flatten to about 1/4 inch and cut into diamonds.
Roll in the remaining rice flour.

Method 4

Ingredients
4 cups glutinous rice flour
1 1/2 cups sugar
3 cups coconut milk
1 Tbsp. vanilla extract
1/2 tsp. salt

Instructions
1. In a large skillet, brown the rice flour over medium heat until it is golden brown. Stir occasionally for even color.
2. In a large saucepan, stir together sugar, coconut milk, vanilla and salt and bring to a boil.
3. Add 3 cups of toasted rice flour to the liquid, stir and cook until thickens. Stirring frequently for about 30 to 40 mins.
4. Turn out the dough onto a board or surface that has been dusted well with some of the remaining toasted rice flour.
5. Flatten and cut into desired shape. Roll each with the remaining toasted rice flour.
6. Wrap each in wax paper to keep them from sticking.