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Tia Carrere's Cascaron

One of Hawaii's most iconic movie stars Tia Carrere joins us on Cooking Hawaiian Style to make Filipino comfort foods from her Grandmother and Father. This cascaron recipe is one of the treats that she remembers eating while growing up in Hawaii. Tia makes this version with a simple sprinkling of powdered sugar, but you can also make a glaze for this Filipino dessert.

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Prep Time: 10 | Cook Time: 10 | Ready In: 20
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

*powdered sugar optional if you don't want to make the glaze

2/3 cup golden brown sugar
¼ cup cold water

Cooking Process:

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.

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.