Sweet Rice Flour Cakes (Espasol) |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 15 to 20 cakes | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 4 cups sweet rice flour | 1-1/2 cups sugar | 2 cans coconut milk |
| 1/2 teaspoon salt | ||
| 1 | Toast the sweet rice flour on a cookie sheet. Bring sugar, coconut milk and salt to a boil. Add 3 cups toasted sweet rice flour. Mix well and cook until thick, stirring constantly. Remove from heat and transfer to board well sprinkled with some of the reserved sweet rice flour. With a rolling pin, flatten to about 1/4 inch and cut into diamonds. Roll in the remaining rice flour. |