Cascaron
Cascaron is a sweet Filipino treat with a chewy mochiko exterior and caramelized brown sugar glaze, perfect for snacking or festive occasions. Crispy, sweet, and coconut-flavored.
Ingredients
Instructions
- Combine mochiko, grated young coconut, and condensed milk in a mixing bowl.
- Add warm water and mix well until a smooth dough forms.
- Shape the mixture into 1 1/4-inch balls.
- Deep fry the balls until they are light brown and cooked through.
- Optional: Poke 2 to 3 cascarons onto a bamboo skewer if desired.
- Glaze the fried cascarons with melted brown sugar before serving.
Tips & Substitutions
For a richer flavor, consider adding a pinch of salt or a splash of vanilla extract to the dough. If young coconut is unavailable, shredded unsweetened coconut can be a good substitute. Ensure the oil is hot enough before frying to achieve that perfect golden brown color. If you want to try variations, check out Teri'S Party Ball for similar dough-based treats.
Serving Suggestions
Serve the cascarons warm, optionally drizzled with more melted brown sugar for added sweetness. They pair wonderfully with a side of fresh fruit or a scoop of vanilla ice cream for a delightful dessert. For a unique twist, try them alongside Hawaiian Baked Mochi to create a themed dessert platter.
Storage & Reheating
Store any leftover cascarons in an airtight container at room temperature for up to 2 days. To reheat, simply place them in a preheated oven at 350°F for about 5-7 minutes until warmed through. Avoid microwaving as it can make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Cascaron contains roughly 499 calories, with 4g protein, 116g carbohydrates, and 4g fat. It is a good source of calcium (18% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular flour instead of mochiko?
Using regular flour will significantly change the texture of the cascarons, making them less chewy and more cake-like. Mochiko, made from glutinous rice, is essential for achieving the desired chewy consistency. If you’re looking for gluten-free options, stick with mochiko.
What can I do if my dough is too sticky?
If the dough feels too sticky to handle, you can sprinkle a little extra mochiko on your hands when shaping the balls. Alternatively, chill the dough in the refrigerator for about 30 minutes, which can help it firm up and make it easier to shape.
Can I bake these instead of frying?
While frying gives cascarons their signature texture, you can bake them for a healthier alternative. Preheat your oven to 375°F and bake the shaped balls for about 15-20 minutes, or until golden brown. Just note that the texture will differ from the traditional fried version.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).