How do you make Espasol with glutinous rice flour?

Ingredients

  1. 3 cups glutinous rice flour toasted.
  2. 1/2 cup sweet rice flour toasted.
  3. 2 cups sugar.
  4. 3 cups coconut milk.
  5. 1 1/2 cups grated coconut toasted.
  6. 1 tsp vanilla essence.

What is Espasol in English?

Espasol is a cylinder-shaped Filipino rice cake.

How long is the shelf life of Espasol?

How to Store and What is the shelf-life? Wrap each espasol piece in a Japanese paper or white paper bond. Aside from aesthetic purpose, it can also help to control humidity. Store it in an airtight container at room temperature for up to 4-5 days.

How do you make Macapuno candy?

​Procedure:

  1. Add condensed milk in a pan. Cook over low heat.
  2. Add the macapuno preserves.
  3. Dissolve cornstarch in water.
  4. Stir well and continue cooking until mixture is thick and hard to stir.
  5. Shape into balls (about 1/2 tbsp)
  6. Coat with dessicated coconut.
  7. Wrap individually with a cellophane wrappers.

Can I substitute tapioca starch for glutinous rice flour?

Tapioca Flour Although you can use it in place of either rice flour or glutinous rice flour, the conversion ratio is a bit different. To replace 1 cup of rice flour, you’ll need 2 cups of tapioca flour, while in the case of glutinous rice flour, you can use the same amount that your recipe calls for.

What is the difference between white rice flour and sweet rice flour?

Rice flour is made from medium-grain or long-grain white rice. Sweet rice flour is made from glutinous flour, and is often marketed as “sweet rice flour”.

How is macapuno enhanced?

While macapuno yields could be increased by planting macapuno-bearing palms close together or in isolation, the chances of the phenotype reoccurring in the fruits of the progeny was very low, at only 2 to 21%.

What is the difference between macapuno and coconut?

The Philippine Coconut Authority translates macapuno as coconut “sport” — it is the very soft endosperm of coconuts. What this means is that instead of the interior lining of the coconut shell being the firm solid white we’re all familiar with, it is more like translucent jelly.