Espasol with Macapuno

Espasol with Macapuno

• 3 cups glutinous rice flour
• 1 14-oz. can coconut cream
• 1/2 -1/3 cup sugar or to taste
• 1 cup macapuno
• 1 tsp vanilla extract
• 1 tsp salt

Cooking Instructions:

1. Toast the glutinous rice flour over medium heat until it turns light brown. Set aside.

2. In a saucepan, mix coconut cream and sugar, heat it over medium fire. Stir continuously until sugar is dissolved.

3. Add the macapuno, salt, and vanilla extract and bring to a gentle boil.

4. Reduce fire to low then gradually pour the 2 1/2 cups toasted glutinous rice flour  on the mixture. Stir to blend well. Cook over low heat, stirring constantly,  for at least 20 minutes or until you get a soft dough-like consistency.

5. Remove from fire and cool down the mixture

6. Scoop out 2 tbsp of the dough and roll into a mini log. Dredge it in the remaining toasted flour.