Cascaron
Yet another Filipino dessert and snack delicacy. This was shared to me by a good friend's mom. I remember the first time I had these, it was like popping small little bite sized morsels of baked mochi in my mouth. If I remember correctly, we ate half of the batch before we sat down for dinner.
Servings: 24 Makings.
Ingredients
- 10 oz. mochiko (Japanese sweet rice flour)
- 1/4 c. raw sugar
- 2 c. shredded coconut
- 1 c. frozen coconut milk
- oil for frying
Instructions
- In a mixing bowl, combine mochiko and sugar.
- Stir in coconut and coconut milk; blending well.
- Deep fry by teaspoonful in hot oil until golden brown.
- Drain on paper towels.
How To Serve:
- Makes 24.
