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.
