Big fat burn problem soldev by our pharmcists that we are now can avice you to visit and adipex online best pharma store.
LOADING

Tia Carreres Cascaron

Tia Carrere joins us in the kitchen this week with one of her favorite Filipino desserts as well as mine, cascaron. I remember my tutu use to make this at least once a month and she would make enough to share with the whole neighborhood.

 

It’s a childhood memory that I will never forget and I am glad that Tia decided to share her family’s version. Tia grew up in Kalihi and her Filipino roots shine through as all the dishes that she shared on the show are some of her dad’s recipes.

 

The actress, singer, model shows us a side of her personality that makes her the super star that she is.


Posted By: As Seen on OC16
Not rated yet
Rate Recipe!
    

Close Enter your Comment:
| 0 people have saved this recipe

Print   Add to Printer85 Times Printed

Ingredients: Print   Add to cart
US Metric

10 oz. box mochiko (Japanese sweet rice flour)
1/4 cup raw sugar
2 cups shredded coconut
1 cup frozen or canned coconut milk*
oil for deep frying

 

Glaze (Optional)
2/3 cup golden brown sugar
¼ cup cold water
 


Cooking Process:

Heat oil in pan to about 350 degrees. 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.

 

*You may need to add a little more coconut milk if the dough mixture is too dry (about ¼ cup).

 

Glaze
Boil water and brown sugar in a small sauce pan until it reaches 235-240 degrees (soft ball stage). This is done by placing a drop of syrup in a bowl of cold water. If it retains it shape and is soft, it is ready. Pour over dough balls. Mix well so that all are coated with syrup. Remove from bowl and place them in a platter to cool.

 

If you prefer not to make the glaze, you can simply dust the cascaron with powdered sugar.
 

Comments:

UA-24244452-1