Foxy Folksy will do po😊😊😊...thank you for the tip and piece of advice...with the holidays just around the corner po...I’m definitely going to try this out po and for sure...it’s going to be a grand slam po...again...many thanks❤️ God bless and Merry Christmas 💗💕💗
I just made espasol using your recipe and it did not turn out like the genuine espasol that I've been craving for, it was just a sticky sweet rice flour thingie. The recipe lacks a major ingredient, and espasol is not a sticky Filipino sweet like biko. Espasol is firm and is a bit oily and wrapped in double paper and are sold by the box. Anyway, I wish Filipino food vloggers would do their research first before posting on UA-cam, it's just a waste of time & ingredients for those who knows what it should really taste like. I'm not a cook but I'm used to good food and currently craving for espasol, one of my favorites.
If you think you know that there is something missing, then please share it with us here. We research and test all of our recipes, before we are posting them. Could it be, that your Espasol is not cocked long enough? It will become oily if you cook it long enough and it will also firm up. Of course, the grade or quality of your glutenous rice flour also plays a big part in the texture.
@@FoxyFolksy I've never cooked espasol before, first time to make Filipino sweets when I tried your recipe but already knew an important ingredient is missing just by looking at it. I wish I could tell you what it is but the last time I ate espasol I was just 9 yrs old. All I remember is that we were given special espasol made from Laguna each time a relative came to visit us in Manila.
@@FoxyFolksy I did some research and YTber PP added toasted coconut to his espasol, that could be why the ones we were gifted had a bit of an oily quality and really made it super delicious. But from what I remember, I couldn't even see the coconut, maybe finely minced if young coconut. But there was a "bite" to the espasol, not just soft, sweet & sticky.
Thank you for sharing...I’m going to try this po💕...I especially love how you showed us that we don’t have to use our hands to roll them👍 God bless!🙂
Just remember to use low heat when you are mixing the liquid to the toasted rice flour and do it gradually to get a smooth dough.
Foxy Folksy will do po😊😊😊...thank you for the tip and piece of advice...with the holidays just around the corner po...I’m definitely going to try this out po and for sure...it’s going to be a grand slam po...again...many thanks❤️ God bless and Merry Christmas 💗💕💗
K
Kkkkk
*9
super fave ko to. maraming thank you po sa recipe.
You are welcome. Hope you enjoy it. 😊
Can I use coconut milk from the can? If so, what percentage of the coconut extract should be used? Thank you
Yes, I also use coconut milk from can.
thanks sa recipe. 🤌
You are welcome. :)
Ssrap yan
I just made espasol using your recipe and it did not turn out like the genuine espasol that I've been craving for, it was just a sticky sweet rice flour thingie. The recipe lacks a major ingredient, and espasol is not a sticky Filipino sweet like biko. Espasol is firm and is a bit oily and wrapped in double paper and are sold by the box. Anyway, I wish Filipino food vloggers would do their research first before posting on UA-cam, it's just a waste of time & ingredients for those who knows what it should really taste like. I'm not a cook but I'm used to good food and currently craving for espasol, one of my favorites.
If you think you know that there is something missing, then please share it with us here. We research and test all of our recipes, before we are posting them. Could it be, that your Espasol is not cocked long enough? It will become oily if you cook it long enough and it will also firm up. Of course, the grade or quality of your glutenous rice flour also plays a big part in the texture.
@@FoxyFolksy I've never cooked espasol before, first time to make Filipino sweets when I tried your recipe but already knew an important ingredient is missing just by looking at it. I wish I could tell you what it is but the last time I ate espasol I was just 9 yrs old. All I remember is that we were given special espasol made from Laguna each time a relative came to visit us in Manila.
🤣...then try it again but this time cook the "dough" longer until it becomes tough and oily. You can also add strings of coconut meat .
@@FoxyFolksy I did some research and YTber PP added toasted coconut to his espasol, that could be why the ones we were gifted had a bit of an oily quality and really made it super delicious. But from what I remember, I couldn't even see the coconut, maybe finely minced if young coconut. But there was a "bite" to the espasol, not just soft, sweet & sticky.
Nyaman
Napakadali lang po pala nito..
Yes, easy recipe lang. 😊
This is my fave.. will try this asap. Thanks for posting
Happy to hear that 🤗
Magkano po pwede mabenta ang espasol
I don't sell them so I do not have an idea..