Espasol

This is one of the desserts my mom made for Christmas lunch. It's called Espasol (Sweet rice flour cakes). Not everyone's favorite but I like it. This recipe was taken from Reynaldo Alejandro's "The Philippine Cookbook". I'm sure my mom's recipe is similar, but I don't feel like calling her right now to check...so...

Espasol

Ingredients:

4 cups sweet rice flour (Mochiko brand)
1 1/2 cups sugar
2 cans coconut milk
1/2 tsp salt

Directions:

Toast the sweet rice flour on a cookie sheet.
Bring sugar, coconut milk and salt to a boil.
Add 3 cups toasted sweet rice flour.
Mix well and cook until thick, stirring constantly.
Remove from heat and transfer to a board well sprinkled with some of the reserved sweet rice flour.
With a rolling pin, flatten to about 1/4 inch and cut into diamond shapes.
Roll in the ramining rice flour.

Yield: 15 - 20 cakes.