This soft and chewy Espasol Na Bibingka takes away the elbow grease of needing to stir constantly. It's baked like a Bibingka and then rolled in toasted rice flour just like an Espasol.
Okay. I created this recipe because I got pissed. I saw this post where someone said she was turning Filipino desserts into cookies (I know - if you have been following me for awhile been there done that).
Anyway that wasn't why I was mad. One of the dessert cookies she listed was an Espasol Cookie. I think she used toasted flour or something but what got my blood boiling was that she said she put mochi pieces in it. Come on! If you are doing a Filipino dessert into a cookie use all your Filipino words. Like Kalamay. I mean a white person is not going to be ordering an Espasol cookie a Filipino person is. So it's not mochi pieces. it 's kalamay pieces. Thank you. End rant.
Okay so now I wanted to make a recipe that remixed Espasol in a way that was still very Filipino. So I made it into a Bibingka. Ay! It 's so easy pala. Let me show you how to make Espasol Na Bibingka.
Ingredients
Sweet Glutinous Rice Flour - For this recipe you will need 2 cups. I like the brand Mochiko the best.
Sugar - I used regular white sugar and then I realized it would have been better to use coconut sugar or muscovado for depth of flavor and color. But you can use either.
Coconut Milk - Always, always use full fat coconut milk. Using light will just ruin all your recipes. Use a full size standard can. Most are around 14oz give or take.
Eggs - You will need 2 eggs.
Butter - The butter should be melted but cooled down a little.
For the coating you will need the following -
¼ Cup Reserved Toasted Rice Flour
1 Tablespoon Powdered Sugar
How To Make Espasol Na Bibingka
Place the rice four in a pan and turn on the heat to medium high.
Cook for about 10 to 15 minutes until the flour turns slightly brown and smells toasty. Don't forget to stir on occasion so that all the flour gets toasted evenly.
Once the flour has been toasted turn off the stove and take off the heat. Leave to cool fully. About 10 minutes.
Reserve ¼ cup to use as coating for later.
Next place all the sugar, coconut milk, eggs and melted butter into a blender.
Blend until nice and smooth.
Add in the rest of the toasted flour.
Before blending mix it in a little with a large spoon or spatula so that the flour doesn't go everywhere.
Blend again until nice and smooth.
Prepare an 8x8 square cake pan by brushing it all over with coconut oil.
Pour in the Espasol Na Bibingka Batter.
Bake for 30 minutes at 350F.
Leave to cool for 5 minutes.
Transfer to a wire rack to cool fully.
Trim off the edges and cut into small rectangles.
Now prepare your ingredients for the coating. The reserved toasted flour, milk powder and powdered sugar.
Place in a bowl.
Mix well.
Coat a few pieces at a time.
Repeat the process for all the Espasol Na Bibingka pieces.
How To Serve and Store Espasol Na Bibingka
I like doing things fancy so use the most fabulous thing you have to serve them.
To store you can keep on the counter top covered for up to 3 days. For any extra you want to keep, wrap it up in plastic wrap and then foil and store in the freezer for up to 3 months. To re-heat put on the plate and heat up in the microwave for up to 30 seconds.
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Equipment
- 8x8 Square Cake Pan
Ingredients
- 2 Cups Sweet Glutinous Rice Flour
- 1 Cup Sugar (regular, coconut or muscovado)
- 2 Large Eggs at room temperature
- ½ Cup Melted Butter at room temperature
Coating
- ¼ Cup Toasted Rice Flour
- 1 Tablespoon Milk Powder
- 1 Tablespoon Powdered Sugar
Instructions
- Pre-Heat oven to 350F and coat your 8x8 square pan with coconut oil.
- Place the rice four in a pan and turn on the heat to medium high. Cook for about 10 to 15 minutes until the flour turns slightly brown and smells toasty. Don't forget to stir on occasion so that all the flour gets toasted evenly. Once the flour has been toasted turn off the stove and take off the heat. Leave to cool fully. About 10 minutes. Reserve ¼ cup to use as coating for later.
- Next place all the sugar, coconut milk, eggs and melted butter into a blender. Blend until nice and smooth. Add in the rest of the toasted flour. Before blending mix it in a little with a large spoon or spatula so that the flour doesn't go everywhere. Blend again until nice and smooth.
- Pour in the Espasol Na Bibingka Batter in your prepared pan. Bake for 30 minutes at 350F. Once done Leave to cool for 5 minutes in the pan. Then transfer to a wire rack to cool down fully.
- Now let's get ready to coat it your Espasol Na Bibingka. Trim off the edges and cut into small rectangles aim for 18 pieces.
- To make the coating combine the reserved toasted rice flour, powdered sugar and milk powder in bowl. Mix well. Then toss all the cut pieces in the mixture.
- Place on serving plater to serve.
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