Asian Recipes
Cooking oil of your choice
For the cascaron
- 1 cup mochiko flour
- ½ cup sweetened shredded coconut
- ½ cup coconut milk
- ¼ cup milk
- ½ cup light brown sugar
- ½ cup water
Any high smoke point oil (almond, avocado, canola, corn, grape seed, peanut, safflower, sesame, and sunflower). Smoke point is the temperature at which oil starts to smoke and burn. If this happens it will cause a burnt flavor to what you are cooking.
It's best to deep fry at 350-375F.
***Care should be taken when frying cascaron. The outer shell of the mochi will harden while the inside remains soft and chewy. The heat will cause the soft mochi to expand and often pop the outer shell. This pop can cause oil to splatter. I suggest using a splatter guard. ***
Aside from the classic brown sugar simple syrup glaze you can use caramel, regular simple syrup, powdered sugar, or other flavors.
HOW TO STORE CASCARON?
These can be eaten warm or at room temperature. If you need to store them be sure they are completely cooled, then place in an airtight container at room temperature.
HOW LONG DOES CASCARON LAST?
In an airtight container at room temperature cascaron should last a few days.
HOW TO MAKE CASCARON?
In a medium mixing bowl add mochiko flour and shredded coconut. Stir to combine.
Then add coconut milk and milk. Mix until well combined and a sticky dough forms.
Heat the cooking oil of your choice over medium high heat to 350F. Scoop dough (about 3 tablespoons per ball) and fry until golden brown.
***Be careful as the shell of the cascaron will pop as the dough expands and can splatter oil. I suggest using a splatter guard while frying.
While the cascaron are frying you can start the glaze. To a small pot over medium high heat add sugar and water. Heat until sugar melts in to the water and creates a thickened simple syrup. Remove from heat and set aside.
Once golden brown and slightly puffed up remove cascaron from oil and place on a paper towel to catch excess oil.
Once oil has drained place cascaron in the simple syrup glaze and coat all sides. Remove the cascaron from the syrup and dry.
yield: 18 PIECES
prep time: 5 MINUTES
cook time: 8 MINUTES
total time: 13 MINUTES
Cascaron is an easy Filipino dessert made of deep fried mochiko flour and shredded coconut that is glazed in a brown sugar simple syrup. Golden brown crunchy outside and soft but chewy inside. Perfect bite sized pieces for on the go sweets.
INGREDIENTS
FOR THE CASCARON
- 1 cup mochiko flour
- ½ cup sweetened shredded coconut
- ½ cup coconut milk
- ½ cup milk
- cooking oil of choice
- ½ cup light brown sugar
- ½ cup water
INSTRUCTIONS
- In a medium mixing bowl add mochiko flour and shredded coconut. Stir to combine.
- Then add coconut milk and milk. Mix until well combined and a sticky dough forms.
- Heat the cooking oil of your choice over medium high heat to 350F. Scoop dough (about 3 tablespoons per ball) and fry until golden brown. ***Be careful as the shell of the cascaron will pop as the dough expands and can splatter oil. I suggest using a splatter guard while frying.
- While the cascaron are frying you can start the glaze. To a small pot over medium high heat add sugar and water. Heat until sugar melts in to the water and creates a thickened simple syrup. Remove from heat and set aside.
- Once golden brown and slightly puffed up remove cascaron from oil and place on a paper towel to catch excess oil.
- Once oil has drained place cascaron in the simple syrup glaze and coat all sides. Remove the cascaron from the syrup and dry.
- You can eat this warm or at room temperature. Enjoy!
NOTES
*Be sure to use a high smoke point cooking oil to prevent burning.
*You can replace light brown sugar with dark brown sugar for a more rich, molasses flavor.
This recipe and image sources are referred in website: Keepingitrelle.com. Thanks so much!
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