Page 127 - Slide 1
P. 127
Buko Espasol
Yield 40
For espasol:
12 c glutinous rice flour (toasted)
7 c coconut cream
6 ½ c white sugar
5 ½ c pinipig, toasted and ground
3 ½ c light brown sugar
1 tbsp fine salt
5 c shredded young coconut meat
For rolling:
4 c glutinous rice flour (toasted)
Strain coconut milk in very fine strainer.
In a carajay, bring coconut cream to boil. Add sugar, salt and cook over
low heat while continuously stirring.
Add the glutinous rice flour and ground pinipig. Stir constantly to
prevent from sticking into the carajay. Or if u must, use a deep non-stick
casserole.
Add buco meat and blend well. Pour mixture into a greased pan lined
with wilted banana leaves.
Cut into squares or make into a log and roll in toasted glutinous rice
flour.
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