Delicious Cascaron 

INGREDIENTS  

For the cascaron

• 1 cup mochiko flour
• 1/2 cup sweetened shredded coconut
• 1/2 cup coconut milk
• 1/2 cup milk
• cooking oil of choice

For the glaze

• 1/2 cup light brown sugar
• 1/2 cup water

INSTRUCTIONS 

1. In a medium mixing bowl add mochiko flour and shredded coconut. Stir to combine.
2. Then add coconut milk and milk. Mix until well combined and a sticky dough forms.
3. 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.
4. 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.
5. Once golden brown and slightly puffed up remove cascaron from oil and place on a paper towel to catch excess oil.
6. Once oil has drained place cascaron in the simple syrup glaze and coat all sides. Remove the cascaron from the syrup and dry.
7. You can eat this warm or at room temperature. Enjoy!