Carioca | Cascaron | Glutinous Rice Recipe

Ingredients:

Glutinous rice
Water
Pandan extract (optional)
Brown Sugar
Cooking oil

Cascaron is a Filipino doughnut made of deep-fried ground glutinous rice, grated coconut, and sugar They are commonly ball-shaped and are sold on skewers, but they can also be elongated, pancake-shaped, or doughnut-shaped. It is not to be confused with cascarón, which is a hollowed-out chicken egg filled with prizes.
It is known by numerous other names, depending on the region, including carioca and tinudok. It is also known as bitsu-bitsu (or bicho-bicho), not to be confused with bicho or bicho-bicho, which is a Chinese Filipino version of youtiao made with regular flour. Among the Ibanag, a variant of cascaron shaped like flattened ovals is known as pinakufu or paborot. It is also more generically known as bunuelo (also bunwelo, binuelo, binowilo, etc.), after buñuelo, the similar fritter made with regular flour from which it is derived from.

See also
Buñuelo
Panyalam
Churro


For the instructions on how to cook - please watch the full video.
Thank you 🙏 😘🤗

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