Monday, May 21, 2012


If you live abroad or away from Lucban or Laguna, you can still taste this wonderful native pudding by learning to cook it yourself!...

Espasol is a malagkit (glutinous) rice pudding shaped into cylinders and then rolled into a plateful of toasted malagkit rice flour then wrapped in pastillas paper.

During Pahiyas Festival in Lucban, espasol is one famous delicacy served to guests and given away for pasalubong. 

Espasol originated in the province of Laguna (the best espasol comes from Los Banos, Pagsanjan, Alaminos and Nagcarlan) but Lucban espasol for me is truly the best I've ever tasted.

Here is a very simple home made recipe. The secret to a good tasting espasol is the finely ground malagkit. So it is best to toast your own malagkit and then bring it to the food miller to be made into finely textured flour. 

I would not recommend store bought malagkit flour, your espasol will end up so sticky and gooey, magiging alanganing tikoy na kalamay!! (it's going to be a cross between tikoy and kalamay).

1 k malagkit (glutinous rice)
1 pc coconut (freshly grated)
2-2 1/2 c water
3/4 k sugar
pieces of pastillas wrapper

note: if freshly grated coconut is not available, dessicated coconut and coconut cream may be used as substitute

1. Toast malagkit rice until light brown. Grind till very fine. Set aside 1/2-1 c rice flour for rolling and dusting.
2. In a bowl,mix together toasted rice flour, grated coconut. Set aside.
3. In a pan, boil water and sugar to make a syrup. Pour syrup into the flour-coconut mixture. Mix well.
4. Form into long cylinder, then cut into 2" length. Roll in and dust with rice flour. Wrap in pastillas wrapper. Serve.
(-lucban traditional food series)

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