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
1. In a pan, toast the glutinous rice flour over medium heat for about 25 minutes or until light brown. Set aside.
2. In a saucepan over medium heat, mix coconut cream and sugar. Stir until sugar is dissolved.
3. Add the macapuno, salt, and vanilla extract and bring to a gentle boil.
4. Gradually add 2 cups toasted glutinous rice flour while stirring. Cook over low heat, stirring constantly, for 30 minutes or until you get a soft dough-like consistency.
5. Remove from heat and let cool for a while.
6. You can divide it into balls and roll each ball into a mini log and dredged it in the remaining toasted flour.
Maja blanca is of Spanish origin which means “white delicacy” adapted from the dessert manjar blanco. Some call it coconut pudding. Maja blanca is a Filipinodessert made primarily from coconut milk, it is usually served during fiestas and during the holidays, especially Christmas. I remember my aunt making this top with crushed peanuts. I had tried this before but I was not successful :(. But now I am so happy as I did it right , perfectly! In fact my friend from Thailand loves it :)and of course the Filipino crowd who miss and love Filipino Delicacies.
1/2 cup water
1/2 cup cornstarch
1 cup coconut milk
3/4 cup water
1/2 cup white sugar
1/4 cup fresh sweet corn kernels
1/4 cup sweetened flaked cococnut
1. Butter a baking dish or pie pan, and set aside. Mix 1/2 cup of water with the cornstarchin a bowl, and stir until smooth.
2. Combine the coconut milk, 3/4 cup of water and sugar in a saucepan over low heat, and stir until the sugar is dissolved. Bring the mixture to a boil, add the corn kernels, and then stir in the cornstarch mixture, stirring quickly to avoid lumps as it becomes very thick. Bring the mixture back to a boil, and simmer until fully thickened and smooth, stirring constantly, about 2 minutes.
3. Pour the maja blanca into the prepared dish, and set aside to cool until firm., about 2 hours.
4. Place the coconut flakes in a dry skillet over medium heat and stir to toast. Watch them carefully so they don’t burn.
5. Remove the toasted coconut flakes to a bowl, let cool, and sprinkle over the pudding before serving.
When cooking a meal for my family I really want the best for them and have something new to offer, but sometimes I got too lazy to browse for new recipes that’s why I ended up cooking the recipes I used to cook and one of our favourite viands too. We love anything with coconut milk. And what I like with cooking is that you can easily whip up anything from a set of ingredients to make simple meals just what I did. 🙂
kalabasa (squash), pared, seeded and cut into 2-inch chunks
sitaw (long beans), ends trimmed and cut into 3-inch lengths
1 Heat oil in a medium skillet over moderately high heat until hot but not smoking. Add the curry paste, lime leaves, and chile. Sauté and keep stirring until fragrant. Add the beef and coat with the curry.
2 Pour in coconut milk, chicken broth, brown sugar, fish sauce, and lime juice and simmer, stirring occasionally until slightly thickened, about 5 minutes. Stir in the cilantro and scallions; simmer for about 1 minute more.
This is almost similar to biko, the only difference is the topping and the colour of the cake. I never heard and eat like this before . I am glad that I did not hesitate to try baking it, it’s a very delicious native delicacy. In fact, I prefer this over biko. The topping was not really dark because I can’t find molasses so I just added more dark brown sugar in the recipe.