Cascaron (Deep Fried Rice and Coconut Balls) is a traditional Filipino recipe for a classic snack of glutinous rice mixed with coconut and sugar that are formed into balls, deep fried and served with honey. The full recipe is presented here and I hope you enjoy this classic Filipino version of: Deep Fried Rice and Coconut Balls (Cascaron).
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For those who are unfamiliar with it, mochiko rice flour is a rice flour made from glutinous rice. This helps anything made with it stick together. It can be obtained both on-line and from most Asian stores.
Ingredients:
1kg mochiko rice flour
2 packet sweetened flaked coconut (500g)
1l water
200g sugar
120ml honey
oil for deep frying
Method:
Combine the mochiko, flaked coconut, water and sugar together in a bowl to form a stiff dough. Shape into 3cm diameter balls and set aside.
Heat the oil in a wok or deep fryer to 180°C then add the dough balls and fry until golden brown, stirring occasionally to ensure that the balls do not stick together. Gently heat the honey in a large pan until runny then add the deep fried balls and toss gently to coat them evenly with the honey. Transfer to a serving plate and serve with cocktail sticks to skewer the snacks.
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