Espasol Recipe

Toast the rice flour in a wok until lightly browned. Cool. Set aside 1/2 cup.

In a saucepan, combine coconut milk and sugar. Bring to a boil then lower heat to simmering. Add vanilla and salt. Stir in buko.

Add toasted rice flour all at once and stir continuously until very thick and dry, about 15 minutes.

Add toasted rice flour all at once and stir continuously until very thick and dry, about 15 minutes.

Transfer the cooked mixture to the baking sheet. Flatten into a sheet 1/4-inch thick then cut into cylinders. You can also shape it by hand.

Roll the cut cylinders in more toasted flour.