Espasol a la luz (sweet rice flour cake or pudding)

Ingredients

• 1 20-oz pack Mochiko sweet rice flour
• 1 medium can condensed milk
• 1 tall can evaporated milk
• 1 tall can, about 500 ml
• coconut milk and either
• 1 20-oz can jack fruit in syrup

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Preparation

• In making espasol, the first step is to toast the flour.
• In large pan over low heat place the flour and dry cook with continuous stirring.
• Continue toasting until it turns to light brown in color. Sieve the toasted flour using a fine strainer then set aside.
• In a large deep casserole over medium heat, combine the 3 milk ingredients; condensed, evaporated and coconut milk. Bring to a boil and cook while stirring. Add in macapuno or coconut sport string and continue cooking.
  
• Slowly fold in toasted flour, reserving about ½ cup for dusting. Continue cooking with regular stirring until the mixture has really thickened and became very sticky. Allow to cool it down.
• In the meantime, dust the bottom of a wide pan with half of the reserved toasted flour. Transfer the slightly cooled mixture to the pan and meticulously flatten to regular thick pudding.
• Dust the top surface with the remaining toasted flour. Slice the espasol into 2 inches squares or to any shapes and sizes you desired.

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