1 00:00:00,00 --> 00:00:03,000 We will make Espasol! 2 00:00:03,100 --> 00:00:08,400 We will make two flavors, Ube and Regular Espasol. 3 00:00:08,500 --> 00:00:14,300 These are the list of ingredients for our Regular Espasol and Ube Espasol. 4 00:00:14,400 --> 00:00:16,800 Just screenshot it so that you will have a copy. 5 00:00:19,000 --> 00:00:23,600 The first thing that we will do is to toast our glutinous rice flour. 6 00:00:23,700 --> 00:00:28,600 You can buy the glutinous rice flour in the grocery store, baking store, or online. 7 00:00:28,700 --> 00:00:32,200 Let's just toast the glutinous rice flour over low heat. 8 00:00:32,300 --> 00:00:35,500 Always mix it so that it will not get burned. 9 00:00:35,600 --> 00:00:43,500 You will know when the glutinous rice flour is toasted when the color has already changed. It will turn into a very light brown color. 10 00:00:43,600 --> 00:00:48,900 The one we are toasting rignt now is about 3 and 1/2 cups of glutinous rice flour. 11 00:00:49,000 --> 00:00:56,100 We will make 3 cups of this to Espasol and the half cup will be used for dusting and coating later. 12 00:00:56,200 --> 00:01:00,900 Just continue mixing until the glutinous rice flour will change in color. 13 00:01:01,400 --> 00:01:09,000 Here, our glutinous rice flour is already toasted. I just know if you notice that the color has already changed. 14 00:01:09,100 --> 00:01:11,600 The color is already very light brown in person. 15 00:01:11,700 --> 00:01:18,700 Turn off the fire and get 1/2 cup of glutinous rice flour for dusting and coating. 16 00:01:18,800 --> 00:01:22,500 So we will do a Regular Espasol first. 17 00:01:22,600 --> 00:01:26,900 Combine the evaporated milk and coconut milk. 18 00:01:34,600 --> 00:01:37,600 Let's also add brown sugar and a little salt. 19 00:01:37,700 --> 00:01:41,200 If you think it's not sweet enough, you can add more sugar. 20 00:01:44,700 --> 00:01:51,300 Just mix it to dissolve the brown sugar and bring the mixture into a boil over medium low heat. 21 00:01:51,400 --> 00:01:57,000 When it's already boiling, lower down the heat and add the toasted glutinous rice flour. 22 00:01:57,100 --> 00:02:06,400 So this is about 1 and a half cup. The one that will be left or half of it will be used to make our Ube Espasol. 23 00:02:06,500 --> 00:02:09,500 Mix it well so that the liquid will easily be absorbed by the rice. 24 00:02:09,600 --> 00:02:15,800 At first it will curdle but you will notice that the mixture will eventually be smooth. 25 00:02:15,900 --> 00:02:19,300 Just continue mixing until it will turn sticky and tough. 26 00:02:19,400 --> 00:02:22,300 At this point, you can already add the filling that you want. 27 00:02:22,400 --> 00:02:26,300 For our regular espasol, I chose to add peanuts 28 00:02:26,400 --> 00:02:28,800 but yes, you can add macapuno. 29 00:02:28,900 --> 00:02:31,300 If you don't have any filling, you can choose not to add one. 30 00:02:31,400 --> 00:02:37,500 Just mix it well and continously cook it until you will reach goal. 31 00:02:38,900 --> 00:02:43,600 There our Espasol is already oily, sticky, and tough. 32 00:02:43,700 --> 00:02:47,000 Turn the fire off and remove it from the pan. 33 00:02:47,100 --> 00:02:56,200 So before we put the Espasol in the container, let's sprinkle a little toasted glutinous rice flour in our mold. 34 00:02:56,300 --> 00:02:59,900 We need this so that the Espasol will not stick to our mold. 35 00:03:00,000 --> 00:03:02,400 And for us to not have a hard time cutting it later. 36 00:03:02,500 --> 00:03:06,100 Let's transfer the Espasol to our mold. 37 00:03:06,200 --> 00:03:10,000 Spread the Espasol and smooth it out. 38 00:03:10,100 --> 00:03:12,200 The thickness is about 3/4 inch. 39 00:03:16,700 --> 00:03:22,100 Sprinkle a little glutinous rice flour on top of the Espasol. 40 00:03:28,900 --> 00:03:33,700 Then let's cut it. So the length of our Espasol is around 4-5 inches. 41 00:03:33,800 --> 00:03:36,600 If you want to make it smaller, you can cut it into half. 42 00:03:57,000 --> 00:03:59,100 This shape and size already fine. 43 00:03:59,200 --> 00:04:05,000 I like the bite size better so let's cut it and make our Espasol into small squares. 44 00:04:22,400 --> 00:04:27,100 Then let's coat it again with our glutinous rice flour. 45 00:04:37,400 --> 00:04:40,300 And now, let's make the Ube flavored Espasol. 46 00:04:40,400 --> 00:04:44,800 So just the same procedure, let's combine the coconut milk and evaporated milk. 47 00:04:44,900 --> 00:04:49,500 The only difference is that we will add Ube flavor and violet food color. 48 00:04:53,800 --> 00:04:56,500 Then add sugar and salt. 49 00:04:56,600 --> 00:04:59,500 The sugar i'm using here is white sugar. 50 00:05:00,800 --> 00:05:05,400 So just mix it so that the sugar will be dissolved and bring the mixture into a boil. 51 00:05:05,500 --> 00:05:07,900 Again, just do it in medium low heat. 52 00:05:15,600 --> 00:05:23,200 Turn the fire down when it's already boiling and add half of the glutinous rice flour that's left. 53 00:05:23,300 --> 00:05:27,000 Mix it well so that the rice can absorb the liquid. 54 00:05:27,100 --> 00:05:30,300 The procedure is basically the same, we just added something. 55 00:05:38,400 --> 00:05:41,600 When the texture is like this, you can already add the filling. 56 00:05:41,700 --> 00:05:46,400 This is sweetened buko. I made this myself and just cooked it with sugar. 57 00:05:46,500 --> 00:05:51,000 This should have been macapuno but I don't have any stock so I just made the buko jam. 58 00:05:51,100 --> 00:05:55,400 Mix it well and continuously cook the glutinour rice. 59 00:06:05,600 --> 00:06:09,800 There, it's already oily. Our Espasol is now tough and sticky. 60 00:06:09,900 --> 00:06:16,200 Remove it from the pan and place it the mold with a little toasted glutinous rice flour. 61 00:06:46,800 --> 00:06:51,500 If you want to sell it, you can place it in clear packs or microwavable plastic. 62 00:06:51,600 --> 00:06:56,500 I will add two flavors of Espasol in one container. 63 00:06:56,600 --> 00:07:01,200 You may put one flavor alone but for me, it's best if there's assorted flavors in one pack. 64 00:07:01,300 --> 00:07:09,600 I'm just estimating this by eye but if you want an exact weight, you can weigh it per gram. 65 00:07:13,300 --> 00:07:18,100 Just place a little stick ot toothpick so that it will be easily picked by the one who's eating it. 66 00:07:18,200 --> 00:07:22,300 Here's our Espasol! And before we proceed with our Taste Test, 67 00:07:22,400 --> 00:07:26,300 For those who have not subscribed yet, please subscribe to our Youtube Channel 68 00:07:26,400 --> 00:07:32,200 click the notification bell, and please click 'All' for you to be notified with all our uploads. 69 00:07:34,900 --> 00:07:37,300 So here, let's taste our Espasol. 70 00:07:37,400 --> 00:07:40,600 We have Ube and Regular Espasol. 71 00:07:40,700 --> 00:07:43,800 Okay, so let's start with the regular one. 72 00:07:43,900 --> 00:07:49,900 This the one with peanuts which you can add macapuno or coconut strings as well. 73 00:07:54,800 --> 00:07:55,700 Chewy. 74 00:07:55,800 --> 00:07:56,700 Soft. 75 00:07:57,700 --> 00:08:07,800 For me the Regular Espasol is not that sweet. Maybe if I make one again, I will add more sugar to it. 76 00:08:08,400 --> 00:08:18,400 The Ube has half cup and two tbsp so we'll try it. 77 00:08:20,200 --> 00:08:24,300 Then we also added sweetened coconut so... 78 00:08:30,700 --> 00:08:33,400 It's slightly sweeter. 79 00:08:33,900 --> 00:08:39,700 And I like the Ube more because it somewhat has an addional flavor. 80 00:08:40,700 --> 00:08:41,300 Delicious! 81 00:08:43,500 --> 00:08:44,800 I like the Ube better. 82 00:08:44,900 --> 00:09:01,100 The shape of the usual Espasol is like lengthwise or cylindrical. With this, we made it like dice so that when you poke it, you can just eat it easily. 83 00:09:01,200 --> 00:09:09,400 Bite size is better. But if you want it lengthwise then that's also fine. 84 00:09:09,500 --> 00:09:17,500 With this, if you sell it like this, it will be easier to eat it. 85 00:09:17,600 --> 00:09:20,700 For you to not have a hard time holding and picking it up, you can just poke it like this. 86 00:09:20,900 --> 00:09:26,500 Espasol originated in Laguna, right? 87 00:09:26,600 --> 00:09:36,100 You know what, i have been in Laguna but I have never tried Espasol that's really made there. 88 00:09:36,200 --> 00:09:40,100 I just don't know where in Laguna because Laguna has a lot of places and cities, right? 89 00:09:40,200 --> 00:09:47,900 And each city (town) in Laguna has their own specialty. 90 00:09:48,000 --> 00:09:57,200 Actually the only famous one i've tried in Laguna was their Buko pie. It's very delicious! Yes. 91 00:09:59,700 --> 00:10:07,400 I really want to go back to Laguna because there are a lot of places you can go to, 92 00:10:07,500 --> 00:10:13,100 many food experiences you can try. 93 00:10:13,200 --> 00:10:19,800 When it's alright to travel already, that's one of my bucket list. We will go back to Laguna. 94 00:10:19,900 --> 00:10:32,000 And as far as I know, the original flavor or taste of Espasol is the regular one without peanuts and they add macapuno. 95 00:10:32,100 --> 00:10:39,000 But of course, you can just modernize it, right? 96 00:10:39,100 --> 00:10:43,400 So you can just add any flavor just like this Ube flavor. 97 00:10:43,500 --> 00:10:52,500 You can add macapuno but we don't have it so we added sweetened Coconut strings. I made it myself because I was not able to buy one as well. 98 00:10:52,600 --> 00:10:56,400 Then this one has peanuts. So you can just add peanuts. 99 00:10:56,500 --> 00:11:05,900 You be more modern and add nougat, raisins, or dried mangoes. Just like dried fruits. 100 00:11:06,000 --> 00:11:09,000 You may add it in the Espasol. 101 00:11:09,100 --> 00:11:16,100 Because you can elevate traditional food and make it more flavorful 102 00:11:16,200 --> 00:11:21,000 just like chocolate, you can different flavors to a simple chocolate. 103 00:11:21,100 --> 00:11:31,700 Since the taste of Espasol is very simple, you can add any flavoring to it so it will just suit it just like the Ube. 104 00:11:31,800 --> 00:11:39,300 I really like these rice cakes. It's just like going to other places and having thier specialty 105 00:11:39,400 --> 00:11:42,200 or delicacy and you can make it a pasalubong. 106 00:11:42,300 --> 00:11:51,000 I just don't know why it's called Espasol. If you have an idea, you can share it and comment it below so that we will know why it's called Espasol. 107 00:11:51,100 --> 00:11:58,700 Espasol. Seems like it has a similar name that's a thing. I just don't know. Seems like it. 108 00:11:58,800 --> 00:12:01,600 The one we made is not that many. 109 00:12:01,700 --> 00:12:08,000 It's like when you miss eating Espasol, you can make it at home. 110 00:12:08,100 --> 00:12:18,700 But if you want to sell it, you can double it. You can make the glutinous rice flour 1 kilo instead so that you can sell it. 111 00:12:18,800 --> 00:12:21,400 If you make a little, you will just have a small profit. 112 00:12:21,500 --> 00:12:33,800 You can practice using the measurements I gave you and adjust it. That's possible. 113 00:12:33,900 --> 00:12:42,400 If you have mastered it and you like what you have experimeted on, you can already make more, right? 114 00:12:42,500 --> 00:12:43,800 So you can already make it a business. 115 00:12:43,900 --> 00:12:50,400 You can see this a lot in the holiday season but you just make it even if it's not a holiday season 116 00:12:50,500 --> 00:12:53,300 because you can make it a snack or dessert. 117 00:12:53,400 --> 00:12:58,700 I will research more on foods that are famous in a place just like Espasol. 118 00:12:58,800 --> 00:13:06,100 It's famous and it originated in Laguna but it's known all over the Philippines. 119 00:13:06,200 --> 00:13:14,800 Just like Puto Calasiao, Puto Binan, and what else? Like Tupig. All of it are rice cakes, right? 120 00:13:14,900 --> 00:13:20,800 And what else? There are so many. I hope you will like those because I really like them. 121 00:13:20,900 --> 00:13:25,100 So I hope you liked our recipe today. Bye! 122 00:13:25,200 --> 00:13:33,800 You may sell the 150g Regular Espasol for P20. If it's flavored and with filling, you can sell it for P25. 123 00:13:33,900 --> 00:13:40,200 But that will depent on the type of filling. For 200g you may sell it for P40-P60. 124 00:13:40,300 --> 00:13:43,600 For 250g you may sell if for P60-P80. 125 00:13:43,700 --> 00:13:48,200 Again, the selling price will depend on the cost of the ingredients in your location. 126 00:13:48,300 --> 00:13:51,700 But before I say bye, we have another dose of inspiration. 127 00:13:51,800 --> 00:13:54,200 This is Miss Gelai's Bibingka 128 00:13:57,300 --> 00:13:59,800 She has Kutsinta with Dulce de Leche dip. 129 00:14:02,000 --> 00:14:03,300 Homemade Ice Cream. 130 00:14:07,000 --> 00:14:08,000 Lasagna. 131 00:14:12,100 --> 00:14:13,300 Cinnamon Rolls. 132 00:14:32,100 --> 00:14:34,100 And she also has cakes and cupcakes. 133 00:14:57,100 --> 00:14:59,900 This is the Banana Cake of Miss Perl. 134 00:15:17,000 --> 00:15:19,200 And Miss Jennettee also has cakes. 135 00:15:19,300 --> 00:15:23,400 Again, I want to say thank you to all who are sending their photos. 136 00:15:23,500 --> 00:15:32,300 There are a lot of photos that I have not seen yet and i'm really sorry because I could not open all of them right away. 137 00:15:32,400 --> 00:15:39,900 But yes, I will open them and them all. I really thank you for your support. You're always there to watch out for our uploads. 138 00:15:40,000 --> 00:15:45,700 I hope you will not get tired and for those who have not subscribed yet, please subscribe to our Youtube Channel, 139 00:15:45,800 --> 00:15:51,700 click the notification bell, and please click 'All' for you to be notified with all our uploads. 140 00:15:51,800 --> 00:15:56,600 And please don't forget to like our Facebook page and follow us on Instagram. Thank you!