From my Haumea's Kitchen and others

Sunday, April 6, 2014

Cascaron (Carioka) 
2.5 cups mochiko
1/2 cup c and h stevia light sugar for baking 
1 teaspoon pineapple extract
1/2 cup dried dessicated coconut (no baker's)  Whole Foods or the Asian Market it's dried style.
2/3 can of coconut milk
1/4 cup water
1/4 teaspoon baking powder

Mix all the above with a spatula but don't overwork the dough it will make it tough. Mix enough until it's combined.

I use a medium cookie scooper while i'm heating the oil in a quart size pot.  Have spider on hand. Heat the oil on medium

Scoop all the carioca it will sort of air dry then drop five at a time when temp of oil is 330-340 degrees.

Push them around and once the come to top they are done, remove and drain.

In a separate pot, heat 1/4 cup water  1/2 cup brown sugar, 1/2 cup coconut sugar add
1 tablespoon of the oil from cooking, and the 1/3 can of coconut milk. Heat on medium until the sugar is soft crack stage.

I dip each carioca with a skewer into the pot then assemble after.