Tuesday, June 8, 2010
I made another batch of Cascaron I only like them Fresh so I could test the recipe again since I am using only half box oa mochiko rice flour.
Here is the recipe which makes 16 3 inch Cascaron Balls.
1/2 box of Mochiko Rice Flour
1/4 teaspoon Baking Powder
dash of Kosher Salt
1/2 Cup Sugar
1 egg ( you can omit egg)
2/3 Cup of whole milk
1/4 Cup of Dehydrated Coconut
if you have coconut Cream Powder add 1 Tablespoon to dried items
For Brown Sugar Coating: 1 Tablespoon Butter, 2 Tablespoons Water, and 2/3 cup Sugar
Heat a medium pan and heat vegetable oil at least 3 inches deep. (Medium heat)
Mix the above ingredients except the Brown Sugar Coating items.
The mix will be wet. Just use a wooden spoon or large spoon you don't need mixer.
Using a medium cookie dough ice cream scooper put 5-6 in heated oil (should be 325-250)
Cook-fry 2-3 minutes on each side cool on paper towel in another pan (use a teflon coated one)
melt down the sugar butter and water, continue to cook until soft crack test in cold water.
Place cooked Cascaron on Bamboo Sticks and coats each one. I place on a Pam treat pan so it won't stick
Ready to eat once sugar has cooled.