Instead of waiting for your favorite manlalako, why not head to your kitchen and start with this quick and easy Espasol recipe. Serves: 14 to 18 small slices Espasol Ingredients: 3 cups glutinous rice flour (1/2 cup for rolling) 3 cups coconut milk 2 cups brown sugar 1-1/2 cups toasted coconut 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 Instructions: 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 toasted rice flour and cook for 30 to 40 minutes to 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 **Slice according to your preference. **Put in a serving plate or wrap in paper or banana leaf. Share and enjoy!