Haumea's Kanaka Kitchen Blog

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.