Matcha Espasol - Chewy Filipino Chewy Rice Cake
This matcha flavored espasol recipe takes the original version made with coconut milk and transforms it to a green tea version with a vibrant color and earthy flavor.
Disclosure
The equipment and ingredients sections contain affiliate links to products I love to use as well as items that I personally believe make this recipe the best version of itself.
Ingredients
- 2¼ cups glutinous rice flour
- 2 cups heavy cream
- 1¾ cups granulated sugar
- 1 tablespoon matcha powder
- 2 teaspoon matcha powder for dusting
Instructions
- Toast the glutinous rice flour until it's slightly light brown. Set aside ¼ cup of the rice flour.
- In a small bowl, add 2 teaspoon of matcha powder and ¼ cup of toasted glutinous rice flour. Line a pan with wax paper and lightly dust the bottom with the matcha powder/flour mix.
- In separate pot, add the heavy cream, sugar and 1 tablespoon matcha powder. Mix everything together until the matcha powder dissolves.
- Place the pot on medium heat and cook until the sugar has melted completely.
- Add 2 cups of the glutinous rice into the pot and stir with a spatula.
- Keep stirring until the glutinous rice flour absorbs all the liquid, comes together like a dough ball, and turns shiny.
- Spread the cooked matcha espasol dough across the dusted pan. Then dust the top with the matcha powder mix. Use a brush to spread it evenly. Allow the espasol to cool completely.
- Once cooled, slice the espasol into 1 inch wide and 3-4 inch long pieces with a pastry cutter. Serve immediately.
Nutrition
Calories: 249kcalCarbohydrates: 35gProtein: 3gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 34mgSodium: 8mgPotassium: 41mgFiber: 0.4gSugar: 23gVitamin A: 513IUVitamin C: 0.2mgCalcium: 22mgIron: 0.4mg