Espasol

Espasol is a cylinder-shaped Filipino rice cake originating from the province of Laguna. It is made from rice flour cooked in coconut milk and sweetened coconut strips, dusted with toasted rice flour.

1 1/2 cups cooked malagkit, ground
2 1/2 cups sugar
2 1/2 cups toasted malagkit, powdered
1 cup coconut milk

Make syrup of the coconut milk and sugar. When quite thick add the ground, cooked rice. Then add the powdered, toasted rice little by little until the mixture is dry enough to roll. Transfer to a board sprinkled generously with pow-dered malagkit. Roll with the rol-ling pin and cut into rounds or any desired shape. Sprinkle with rice powder to keep from sticking.