Cascaron

Cascaron is a traditional Filipino dessert made from mochi rice flour, coconut milk, and sugar. The mixture is shaped into small balls, deep-fried until golden brown, and then coated in a sweet syrup. The name "cascaron" is derived from the Spanish word "cáscara", which means "shell". This is in reference to the dessert's crispy outer shell and soft, chewy interior.

History

The origins of the cascaron are believed to be in the Philippines during the Spanish colonial period, when Spanish culinary traditions heavily influenced Filipino cuisine. The dessert is similar to the Spanish bunuelos, a type of sweet fritter.

Preparation

To prepare cascaron, mochi rice flour is mixed with coconut milk and sugar to form a dough. The dough is then shaped into small balls and deep-fried until they become golden brown. After frying, the balls are coated in a sweet syrup made from sugar and water. Some variations of the recipe may include additional ingredients such as jackfruit, ube, or sweet potato.

Cultural Significance

Cascaron is often served during special occasions and festivals in the Philippines. It is particularly popular during the Christmas season and the Easter holiday, when it is commonly shaped into egg-like forms as a symbol of new life.

See Also

• Filipino cuisine
• List of desserts
• List of deep fried foods
• List of doughnut varieties

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