Honestly, the first time I tried eating espasol I could say that I don’t like it. I don’t know, am I weird? as most of the Filipinos in the gathering really loves it and my husband is a big fan of it too. I began to think I’m really weird as I’ve read that espasol is one of the favorite kakanin of many Filipinos. Then I thought that maybe there’s something special in espasol that I need to discover. Then I searched for recipes and have read that adding macapuno, pinipig, jack fruit or any flavorings you want really makes the espasol special and delicious. I have a jar of macapuno so I tried adding it to the recipe and I am happy to tell you that I fell in love with the espasol (:. I can say that I am now a fan of espasol 🙂 It’s really delicious.
- 2 ½ cups glutinous rice flour
- 1 14-oz. can coconut cream
- 1/4 cup sugar or less (depending on your taste preference)
- 1 cup macapuno
- 1 tsp vanilla extract
- ½ tsp salt