Espasol

Instructions

1. Toast the rice flour
   In a dry pan over medium heat, toast 1 cup of glutinous rice flour, stirring constantly until it turns light golden brown and emits a nutty aroma, about 5-7 minutes. Set aside to cool. This will be used for dusting.
2. Prepare the coconut mixture
   In a large saucepan, combine coconut milk, coconut cream, sugar, and salt. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves completely.
3. Add the flours
   Gradually add the glutinous rice flour and all-purpose flour to the coconut mixture, stirring continuously to prevent lumps from forming. Continue stirring for about 5 minutes until the mixture starts to thicken.
4. Cook the espasol mixture
   Add the shredded young coconut meat and vanilla extract. Continue cooking while stirring constantly for about 10-15 minutes until the mixture becomes very thick and begins to pull away from the sides of the pan. The mixture should be sticky but manageable.
5. Shape the espasol
   On a clean surface dusted generously with the toasted rice flour, pour the hot mixture and allow it to cool slightly until you can handle it. While still warm, shape the mixture into logs about 1.5 inches in diameter.
6. Roll and coat
   Roll the logs in more toasted rice flour, ensuring they are completely coated. If using, sprinkle with desiccated coconut for added flavor and texture. Allow the logs to cool completely.
7. Slice and serve
   Once cooled and set, slice the logs into 1/2-inch thick rounds using a sharp knife. Dust each slice with additional toasted rice flour to prevent sticking.