What stands out in my mind is the tasty childhood experience of eating a chewy and delicious treat known as “Espasol.” This beloved delicacy, made from glutinous flour and coconut milk, holds a special place in my heart. Although a few vendors in my hometown sell it, I only noticed it occasionally. It wasn’t until later that I was inspired to try making and selling it myself.

In my search for the best recipe, I learned that Laguna in the Philippines is known for having the best Espasol. This sweet and jelly-like snack is an important part of the area’s cuisine. I also found out that San Miguel, Bulacan, offers tasty Espasol, though it is more famous for its “Pastillas.”

Through trial and error, I made a terrible Espasol three times before finally making a perfect one. Here’s a foolproof recipe to make this delicious treat:

– 2 1/2 cups of glutinous flour
– 2 cups of coconut milk
– 1 1/2 cups of evaporated milk
– 1 1/2 cups of brown sugar
– 1 teaspoon of vanilla extract

Procedure:

1. Toast the Glutinous Flour: Heat the glutinous flour in a pan over low heat. Stir it until it turns light brown. This step is important as it improves the flour’s taste. Once it reaches the right color, set aside half a cup. This will be used later to prevent the Espasol from sticking to the mold.

2. Prepare the Mixture: In a separate bowl, mix the coconut milk with the toasted glutinous flour until well combined. You don’t need heat for this step. Add the evaporated milk, brown sugar, and vanilla extract, stirring thoroughly to remove any lumps.

3. Cook the Mixture: Cook the mixture over medium heat, stirring constantly. As it heats, it will thicken and become dough-like. Keep stirring to prevent sticking and achieve the right texture.

4. Shape the Espasol: Once the mixture has thickened and reached a dough-like consistency, transfer it to a mold. Use the reserved half cup of toasted glutinous flour to coat the mold and prevent sticking. Smooth out the mixture and let it cool completely before slicing.

Through practice and patience, I was finally able to make a deliciously chewy and perfectly textured Espasol. This journey has not only let me enjoy a cherished childhood treat but also inspired me to share this special recipe with others. If you decide to try making Espasol yourself, I hope these instructions help you achieve a great result—From YumA with Love: Bringing Joy to Your Taste Buds. Happy cooking!

Note: Do not overcook the Espasol. Once the mixture thickens to a dough-like consistency, remove it from the pan. Overcooking will make the Espasol greasy and change its texture. Removing it early helps in molding and dusting it with the reserved flour for a neater appearance and better texture.