This low sugar Espasol is made with coconut sugar and finished with a dusting of Kinako Powder.
What is Espasol?
Espasol is a kakanin (rice based Filipino snack/dessert). What makes it unique is that the glutenous rice flour is first toasted then mixed with the coconut sugar and milk to make the snack. Traditionally it is dusted with reserved toasted rice flour, but I wanted to shake it up. In my version you finish it with a dusting of Kinako Powder.
Now What is Kinako Powder?
It's a Japanese ingredient that is made with roasted soy bean powder. My husband is extremely in love with the unique flavor or Kinako. It tastes slightly nutty almost like peanuts. Mainly used in desserts like Warabimochi. A mochi made from bracken starch instead of glutinous rice and dipped in the kinako powder.
Why Put Kinako Powder in Espasol?
Well, this idea came about in my head because one day my mom was at our house and we had Warabimochi. After trying it she goes to me, this tastes like Espasol. The snack we used to get every time we visited my Dad's place in Laguna in the Philippines. I've been eating Warabimochi for a few years now and always thought it reminded me of something, but could never pin point it. Now I know what it is! Both flours are toasted and have the same nutty flavor. So I thought I would bring the two, together and see what happens.
How to Make Espasol
Okay. Disclaimer here. I am not making this the traditional way. The toasting over the stove is still required. But standing there, for the next step to get the Espasol nice and chewy will not be necessary. As we are going to finish it using the microwave instead!
What Ingredients Do I Need?
For this recipe you will need the following:
- 1 Cup Glutinous Sweet Rice Flour
- 2 Cups Full Fat Coconut Milk
- ¾ Cup Coconut Sugar
- 1 Teaspoon Vanilla Extract
- ¼ Cup Kinako Powder
How to Make Espasol Step By Step
First put the rice flour in a large pan. Turn the heat to low and toast slow and slow so that it does not burn and get bitter. It will take about 10-15 minutes. Don't rush this process. It makes a difference in taste. The flour will look a nice tan color.
Tip: If you don't have access to kinako reserve ¼ cup of toasted rice flour for dusting.
Once the flour has been toasted add in the coconut sugar and mix well.
Then pour in the coconut milk and add the vanilla extract.
Mix well. If it looks to dry add more coconut milk to make it smoother and more moist.
Spray a microwave safe baking dish with coconut oil and spoon in the mixture. It's okay if it looks lumpy. It will steam in the microwave and bind together. Then cover loosely with cling wrap.
Microwave in 2 minute increments for a total of 10 minutes. Take it out and mix occasionally. You might also need to replace the cling wrap if it's getting to moist. Please use an oven mitt when taking it in and out of the microwave.
It's cooked when the coconut oil starts to seep out and you can hear it sizzling. Leave to cool for 5 minutes.
On a large plate or cutting board spread out the kinako powder.
Filp out the Espasol on to the Kinako powder.
Dust the top with the rest of the Kinako powder.
Cut the Espasol into long logs. Then separate the pieces and dust more Kinako powder on them.
How to Store Espasol
It's best to eat them on the day or to keep them in an airtight container on the counter for 3 days. If you can't get through it all you can freeze and just leave out on the counter to defrost.
More Filipino / Japanese Recipes For You To Try
Step by Step Matcha Palitaw with Rosewater Black Sesame Sauce
Matcha Sylvanas, Filipino Meringue Cookie
Japanese Style Parfait with Matcha Pandan Syrup
Ingredients
- 1 Cup Glutinous Sweet Rice Flour
- 2 Cups Full Fat Coconut Milk
- ¾ Cup Coconut or Date Sugar
- 1 Teaspoon Vanilla Extract
- ¼ Cup Kinako Powder or reserved rice flour
Instructions
- First put the rice flour in a large pan. Turn the heat to low and toast slow and slow so that it does not burn and get bitter. It will take about 10-15 minutes. Don’t rush this process. It makes a difference in taste. The flour will look a nice tan color.
- Once the flour has been toasted add in the coconut sugar and mix well.
- Then pour in the coconut milk and add the vanilla extract. Mix well.
- Spray a microwave safe baking dish with coconut oil and spoon in the mixture. It’s okay if it looks lumpy. It will steam in the microwave and bind together. Then cover loosely with cling wrap.
- Microwave in 2 minute increments for a total of 10 minutes. Take it out and mix occasionally. You might also need to replace the cling wrap if it’s getting to moist. Please use an oven mitt when taking it in and out of the microwave.
- It’s cooked when the coconut oil starts to seep out and you can hear it sizzling. Leave to cool for 5 minutes.
- On a large plate or cutting board spread out the kinako powder.
- Filp out the Espasol on to the Kinako powder.
- Dust the top with the rest of the Kinako powder.
- Cut into long slices.
- Then separate the pieces and dust more Kinako powder on them.
How to Store Espasol
- It’s best to eat them on the day or to keep them in an airtight container on the counter for 3 days. If you can’t get through it all you can freeze and just leave out on the counter to defrost.
Mary Ann Castro says
Thank you for this recipe! I had warabimochi recently and i thought the same thing! I love the version of using the roasted soy bean powder as it gives it more flavour. And kudos to using the microwave than having to cook it for ages on the stove haha! Thanks again! 🙂