ESPASOL RECIPE - (4.5/5)

Steps:

• Toast the glutinous rice flour until light brown in color. Set aside. In a separate pan, toast the sweetened coconut flakes. Set aside. In a wok, combine coconut milk and sugar. Bring to a boil. Continue stirring in medium heat for 5 minutes. Add toasted sweetened coconut flakes and vanilla. Cook in low heat for 5 minutes. Add glutinous rice flour and stir continuously. Cook until the mixture becomes thick and quite dry. Set aside. (about 30 minutes) Note: If the mixtures gets dry immediately after combining the glutinous rice flour, you can add 1/8 cup or 1/4 cup water. While waiting for the mixture to cool down, toast the sweet rice flour until color turns light brown. Transfer the mixture into a board or flat surface dusted with toasted sweet flour. Divide the mixture into parts or sizes according to your preference. ( I did 2 1/2 inch in diameter). Roll over the sliced mixture into the toasted sweet flour. Transfer to a serving plate. Enjoy!