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| Cascarone (Brown Sugary Balls) |
| Written by Robert | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Monday, 04 August 2008 | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
 Sweet and crisp on the outside, chewy and coconutty on the inside.
Yield: about 12-15 doughballs
Ingredients:
1 cup rice flour
For the glaze:
Preparation:
In a medium mixing bowl, combine the rice flour, baking soda, and half of the water (1/4 cup at this point) and mix well. Slowly add the rest of the water, little by little, until a dough is formed. You may not have to use all of the water.
Add the macapuno to the dough and mix well. If the dough is too sticky, add more rice flour if needed. The dough should be easy to work with.
Using your hands, break off small pieces of the dough (about 1 tablespoon) and roll between your palms to form spheres. Place the spheres on wax or parchment paper. In a large frying pan, heat a half-inch of oil (canola or vegetable) over medium-high heat. Test the oil by gently dropping a small piece of dough into the pan. If the dough sizzles gently, the oil is ready. Place the rest of the doughballs in the pan and fry until golden brown. Place the fried doughballs on paper towels to drain.
Meanwhile, make the caramel by combining the brown sugar and 1 tablespoon of water in a small saucepan over medium heat. When the sugar and water reach a boil, reduce heat and continue to stir until all of the sugar is dissolved, about 1 minute.
While the doughballs are still warm, place them in a medium bowl and pour the caramel over them. Toss to coat the doughballs with the caramel. Serve immediately.
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