September 6, 2019 / By Foodland


This classic Filipino dessert is crunchy, chewy and sweet, caramelized with a brown sugar glaze making it simply irresistible. Warning, if you make these for your next family gathering, be prepared to be the designated Cascaron maker!
Course Dessert
Servings 5 Servings


  • For Glaze:
  • 0.5 cup Brown Sugar
  • 0.5 cup coconut milk
  • For Cascaron:
  • 1 cup mochiko flour
  • 0.5 cup sweetened shredded coconut
  • 0.5 cup coconut milk
  • 0.25 cup milk
  • 2 cups cooking oil


  1.  In a sauce pan, combine the brown sugar and coconut milk. Bring to a boil and simmer until thick enough to coat the back of a spoon. Remove from heat.
  2. Combine mochiko flour, sweetened shredded coconut, milk and coconut milk in a mixing bowl.  Mix well until a dough is formed.
  3. Scoop 1 heaping tablespoons of dough, then form into a ball. Set aside.
  4. Heat the oil in a pot to medium-high heat.
  5. Deep fry the dough balls for 4-6 minutes or until the color turns golden brown.
  6. Remove the balls from the pot and transfer the balls to a plate lined with paper towel. Set aside.
  7. Dip the fried balls into the coating then place on a plate or skewer them together.  Cool slightly before serving.
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