Espasol (Baye-Baye)

Ingredients :

  • 1 cup pinipig
  • 1-1/4 cups rice flour
  • 1 cup dark brown sugar, packed
  • 1 pkg. grated young coconut with coconut water, thawed
  • 1 tsp. pandan extract (or 1 leaf)
(Cooking Measurement Chart)

Cooking Procedures :

  1. Process pinipig in a blender until powdery. Toast in a nonstick skillet over medium low heat, stirring constantly until golden, about 10 minutes. Frequently scrape bottom (it browns quickly) and turn it over for even browning. Transfer to a large bowl.
  2. Toast the rice flour the same way until golden. Set aside 1/4 cup of rice flour and combine the rest with pinipig in the bowl.
  3. In a saucepan, gently simmer sugar, grated young coconut including liquid, and pandan, until sugar is dissolved, about 10 minutes. Process in a blender until pureed.
  4. Mix with toasted pinipig mixture in the bowl. Divide mixture in 4 portions.
  5. Sprinkle reserved 1/4 cup rice flour on countertop (or on a table), roll each portion on rice flour into an 8″ cylinder and wrap each in waxed paper. Slice and serve.
  6. Serves 8.
Pinipig is sold in 1 lb. bags at Filipino food stores; so is frozen grated young (unripe) coconuts or fresh buko (young coconuts).

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