logo
A plate of Cascaron | Source: Shutterstock
A plate of Cascaron | Source: Shutterstock

Cascaron Recipe—Bite-Sized Filipino Delights for the Sweet Tooth

Christell Fatima M. Tudtud
Mar 18, 2024
10:32 A.M.
Share this pen
FacebookFacebookTwitterTwitterLinkedInLinkedInEmailEmail

Are you seeking a culinary sensation that excites the palate? This Cascaron recipe is a perfect choice! Renowned as a popular snack from the Philippines, these little morsels offer sheer indulgence in every bite.

Cascaron, a delightful Filipino snack, is a fusion of deep-fried mochiko flour and shredded coconut, coated in a luscious brown sugar syrup. Its texture offers a delightful contrast: a crispy, golden-brown exterior encases a soft, chewy center, making it a perfect snack for enjoying on the go.

Although Cascaron boasts intricate flavors, the process of making it is easy as a breeze. Here's the Cascaron recipe to guide you in replicating this delightful treat in your own kitchen.

Cascaron on a stick | Source: YouTube/RoseAustinCooks

Cascaron on a stick | Source: YouTube/RoseAustinCooks

Cascaron Recipe

Ingredients for the Glaze:

  • 1/2 cup brown sugar
  • 1/2 cup coconut milk

Ingredients for the Cascaron:

  • 1 cup mochiko flour
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup coconut milk
  • 1/4 cup milk
  • 2 cups cooking oil
Freshly fried Cascaron | Source: YouTube/KitchenAdventuresTV

Freshly fried Cascaron | Source: YouTube/KitchenAdventuresTV

Instructions:

  1. Combine the brown sugar and coconut milk in a saucepan. Bring to a boil, then simmer until it reaches a consistency thick enough to coat the back of a spoon. Remove from heat and set aside.
  2. In a mixing bowl, combine mochiko flour, sweetened shredded coconut, milk, and coconut milk. Stir until a cohesive dough forms.
  3. Shape the dough into balls using about one heaping tablespoon of dough for each. Place them aside.
  4. Heat the oil in a pot over medium-high heat. Once hot, deep-fry the dough balls for 4-6 minutes, or until they turn a rich golden brown.
  5. Transfer the fried balls onto a plate lined with paper towels to drain excess oil.
  6. While still warm, dip the balls into the prepared glaze, ensuring an even coat, then arrange them on a plate or skewer them for serving. Allow to cool slightly before indulging.
Sticks of Cascaron on a wooden plate | Source: YouTube/classicpinoydishes1528

Sticks of Cascaron on a wooden plate | Source: YouTube/classicpinoydishes1528

A Few Tips:

1. Enjoy Cascaron warm or at room temperature for the best taste.

2. Before storing, let them cool completely and place them in an airtight container at room temperature. If stored properly, Cascaron can last for a few days, maintaining its delightful texture and flavor.

Through this simple yet satisfying recipe, discover the joy of creating and sharing a piece of Filipino heritage. Each bite of Cascaron not only offers a burst of sweet, coconutty goodness but also a moment of culinary connection to the vibrant streets of the Philippines.

Craving more sweet indulgences for snacks or dessert? Consider the equally exquisite Culture Espresso cookie recipe as your next culinary exploration!

Related posts