Comments on: Espasol Recipe https://panlasangpinoy.com/espasol/ Your Top Source of Filipino Recipes Fri, 07 Feb 2025 20:02:38 +0000 hourly 1 By: Vanjo Merano https://panlasangpinoy.com/espasol/comment-page-3/#comment-615848 Fri, 07 Feb 2025 20:02:38 +0000 https://panlasangpinoy.com/?p=2571#comment-615848 In reply to Viola R Balolong.

It should be glutinous rice flour. This is made from sticky rice, this is the reason why espasol is sticky.

]]> By: Viola R Balolong https://panlasangpinoy.com/espasol/comment-page-3/#comment-615845 Fri, 07 Feb 2025 03:19:42 +0000 https://panlasangpinoy.com/?p=2571#comment-615845 Can we use rice flour instead of glutinous rice flour

]]> By: Vanjo Merano https://panlasangpinoy.com/espasol/comment-page-3/#comment-2538 Wed, 03 Jun 2015 23:16:55 +0000 https://panlasangpinoy.com/?p=2571#comment-2538 In reply to Luz.

It is not necessary.

]]> By: Luz https://panlasangpinoy.com/espasol/comment-page-3/#comment-2537 Wed, 03 Jun 2015 22:45:27 +0000 https://panlasangpinoy.com/?p=2571#comment-2537 Question, do we have to wash the glutinous rice before having it pulverized? Thanks!

]]> By: Jesus De Guzman https://panlasangpinoy.com/espasol/comment-page-3/#comment-2536 Sat, 16 May 2015 18:39:57 +0000 https://panlasangpinoy.com/?p=2571#comment-2536 Glutinous rice is Malagkit. The way other people used to make espasol are totally different from what I inherit frm my parents. Traditionally I like the original recipe which is the best you will ever taste in Luzon. I have many make it but nothing compare to what I have known
Everyone has the right to own a version the way they like it. We make it only for especial occasion and as a present for friends and relatives by which sometimes bring it to US and Australia by relatives

]]> By: Vanjo Merano https://panlasangpinoy.com/espasol/comment-page-3/#comment-2535 Mon, 23 Dec 2013 14:26:27 +0000 https://panlasangpinoy.com/?p=2571#comment-2535 Lou, this recipe will be last for 4 days. It will be in the best condition for the first 3 days. Do not refrigerate espasol because it will turn-out hard.

]]> By: bebs https://panlasangpinoy.com/espasol/comment-page-3/#comment-2534 Sat, 31 Dec 2011 17:18:28 +0000 https://panlasangpinoy.com/?p=2571#comment-2534 this is one of my favorites; thanks for posting! i enjoy watching. hopefully next time i can make some of your recipes. sooo easy to prepare! that`s why i love it! (“,)

]]> By: Jonalyn Montanez https://panlasangpinoy.com/espasol/comment-page-3/#comment-2533 Thu, 17 Nov 2011 10:23:58 +0000 https://panlasangpinoy.com/?p=2571#comment-2533 Please post the receipes of sapin -- sapin, ang mga menu nyo ay malaking tulong sakin dito sa abroad kasi nakakapag part time ako ng pagtitinda ng mga nagagaya ko ng menu sa inyo extra income, now i have dream na makpagpatayo ng business. thanks a lot….

]]> By: Gina Reyes https://panlasangpinoy.com/espasol/comment-page-3/#comment-2532 Thu, 29 Sep 2011 16:53:15 +0000 https://panlasangpinoy.com/?p=2571#comment-2532 Hi Vanjo,

I love watching your videos on your website everytime I need recipes, I’m from U.S. and I just wanna know where can I buy those molds that you use for kutsinta and pichi-pichi? I really appreciate it if you could e-mail to me where I can get those molds.

More power to you and your website.

Thanks!:)

]]> By: fe https://panlasangpinoy.com/espasol/comment-page-3/#comment-2531 Sun, 24 Jul 2011 18:15:54 +0000 https://panlasangpinoy.com/?p=2571#comment-2531 Hi i want to thanks panlasang pinoy.com,that i discover. im living ing Germany.im soo happy na mkaloto na ako ng pinoy eating. thanks to GOD and GOD BLESS TOO LESENERS.

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