Espasol

Instructions

1. Heat the coconut milk with the sugar and salt in a pan over medium heat, stirring until fully dissolved.
2. Add the butter and vanilla, then gradually pour in the rice flour while whisking to avoid lumps.
3. Lower the heat and keep stirring with a wooden spatula for 15 to 20 minutes, until you have a thick dough that pulls away from the sides.
4. Pour the dough into a greased square tin and press it down firmly with the back of a spoon.
5. Let it cool completely before turning it out, then dust with toasted rice flour and cut into squares.