Espasol Recipe

Ingredients

3 cups glutinous rice flour, toasted

1/2 cup sweet rice flour, toasted

2 cups sugar

3 cups coconut milk

1 1/2 cups grated coconut, toasted

1 tsp vanilla essence

Cooking Procedure
1. In a cooking pot, pour-in the coconut milk and bring to a boil.
2. Add the sugar and stir continuously for 10 minutes.
3. Put-in the toasted grated coconut and cook for 5 minutes.
4. Add the vanilla essence and toasted rice flour and cook for 40 minutes to 1
hour or until the mixture becomes really thick while folding.
5. Remove the mixture from the pot and allow to cool down.
6. Dust the toasted sweet rice flour in a flat surface.
7. Divide the mixture into parts and roll over the dusted sweet rice flour until a
cylindrical shape is formed.
8. Slice according to your preference.
9. Put in a serving plate or wrap in paper or banana leaf. Share and enjoy!

How to toast the rice flour

1. Place a pan large enough to accommodate the rice flour on top of a stove
and apply low heat.
2. Put the rice flour in the pan and allow to toast while continuously mixing until
the color turns light brown.
3. Remove the toasted rice flour from the pan and transfer to a bowl or large
container

How to toast the grated coconut

1. Place a pan on top of a stove and apply low heat.
2. Put the grated coconut in the pan and allow to toast while continuously
mixing until the color turns light brown.
3. Remove the toasted grated coconut from the pan and transfer to a bowl

Ensaladang Kuwalo
Ingredients

tsp. garlic, chopped

5 tbsps. Coconut cream (first extract)
4 pcs. Eggplants, roasted
1 calamansi, juice only
Spring onion
Salt and pepper to taste

Cooking procedure
1. Mix the garlic with coconut cream and add to the cooked
eggplant.
2. Toss with the calamansi juice
3. Top with chopped spring onions
4. Serve immediately.

Hardinera
Ingredients

killo diced pork kasim

3 tbsp. soy sauce
tsp salt
tsp pepper
tsp aji-no-moto Umami seasoning
cup catsup
cup tomato sauce
1 cup diced carrot
2 tbsp. pickled relish
cup raisins
2 pieces egg
2 tbsp flour
1 tsp. margarine

Garnish:
piece small red bell pepper strips
piece small green bell pepper strips
2 pieces sliced hard-boiled egg
Banana leaves as needed

Procedure
1. In a bowl mix together pork kasim, soy sauce, salt, pepper, aji
no moto, catsup, tomato sauce, carrots, pickle relish, raisins ,
eggs and flour until well blended.
2. Brush llanera with maragine and line with banana leaves.
3. Garnish with bell peppers and eggs.
4. Pour the mixture and steam for 30-45 mins
5. To serve, invert llanera on a platter and remove banana leaves.