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.