Cascaron – Bitsu-Bitsu (Dough Balls) Recipe

Cascaron – Bitsu-Bitsu (Dough Balls) Recipe

Cascaron

Cascaron, deep fried bread dough, is a popular merienda (snack) option in the Philippines. Filipinos love fried food. I love anything fried! 

Cascaron  or “Bitsu-Bitsu”,  deep fried bread dough; crunchy outside; soft and sticky inside.   It’s made from mochiko flour, a kind of sweet rice flour.   Cascaron is a sweet crunchy snack that should not be confused with the other bread dish called bitso-bitso or bicho-bicho which uses all purpose flour instead of mochiko flour.

If you’re looking for more merienda recipes check out our Merienda Series  including “Halo-Halo ” Filipino Iced Mixed Fruit DessertHalayang Ube (Purple Yam Jam)Banana Lumpia – TuronBibingka GalapongPuto Cheese (Steamed Rice Cake with Cheese)Mais con Yelo – Refreshing Filipino SnackBananas in Syrup – Minatamis na Sabang SagingBanana Que – Fried Banana SkewersPancit Palabok – Filipino Noodle DishBiko (Sweet Rice Cake) TreatFilipino Beef Empanada Recipe Champorado: Filipino Chocolate Rice PorridgePalitaw – Coconut & Sesame Seed Topped Sticky Rice DumplingsChicharon (Crispy Pork Rinds) RecipeChicharon (Crispy Pork Rinds) and Buko Pie – Filipino Coconut Pie!

 

Ingredients:

1 box mochi flour

1/3 box of dark brown sugar

1 cup grated fresh or canned coconut

1 1/2 cup hot water

1/4 cup cold water

Vegetable oil for frying

Directions:

Place grated coconut in hot water. Squeeze until the water turns opaque or milky.

Place a dish towel or fine cheese cloth over a bowl and pour coconut and water into the cloth.

Drain coconut milk into bowl, then squeeze remaining coconut in the towel until all the liquid is squeezed out.

Mix drained coconut in flour and add milky coconut water until dough is soft but not too sticky.

Shape dough in balls of 1 inch diameter and fry in 2-3″ of oil until golden brown.

Drain dough balls on paper towel then put them in a large mixing bowl.  Set aside.

Boil cold water and brown sugar in a small sauce pan until it reaches the soft boil stage this is done by placing a drop of syrup in a bowl of cold water.  If it retains it shape and is soft, it is ready.

Pour over dough balls.  Toss fried dough balls in the syrup until all are completely covered.

Remove from bowl and place them in a platter to cool.  You can skewer them on to bamboo sticks for a nice presentation.

Service with hot or cold drinks.

 

Share and Enjoy!!!

Cascaron - Bitsu-Bitsu (Dough Balls) Recipe
Print Recipe
Servings
7 people
Servings
7 people
Cascaron - Bitsu-Bitsu (Dough Balls) Recipe
Print Recipe
Servings
7 people
Servings
7 people
Ingredients
Servings: people
Instructions
  1. Place grated coconut in hot water and squeeze until the water turns opaque or milky.
  2. Place a dish towel or fine cheese cloth over a bowl and pour coconut and water into the cloth.
  3. Let the water drain, then squeeze remaining coconut in the towel until all the liquid is squeezed out.
  4. Mix drained coconut in flour and add milky coconut water until dough is soft but not too sticky.
  5. Shape dough in balls of 1 inch diameter and fry in 2-3" of oil until golden brown.
  6. Drain dough balls on paper towel then put them in a large mixing bowl. Set aside.
  7. Boil cold water and brown sugar in a small sauce pan until it reaches the soft boil stage this is done by placing a drop of syrup in a bowl of cold water. If it retains it shape and is soft, it is ready.
  8. Pour over dough balls. Toss fried dough balls in the syrup until all are completely covered.
  9. Remove from bowl and place them in a platter to cool. You can skewer them on to bamboo sticks for a nice presentation.
Recipe Notes

Put just enough vegetable oil in a large frying pan to cover the dough balls. Make sure that when you fry them, the oil is hot. Put a piece of dough in the pan to test and if the dough sizzled and rises to the top, then it’s ready. Place dough balls in the pan, but don’t overcrowd.

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Cranberry White Chocolate Cookies

Cranberry White Chocolate Cookies

 

Cranberry cookies

Cranberry White Chocolate Cookies

A good choice for a cookie exchange or buffet are these Cranberry White Chocolate Cookies.  The Cranberries make them festive!  They are easy too make, but best of all they freeze and pack well.  You can make them ahead and store them in the freezer until you’re ready to use them.

1/3 Cup softened butter

1/2 Cup brown sugar packed

1/3 Cup sugar

1 egg

1 tsp. vanilla extract

1 1/2 Cups flour

1/2 tsp. salt

1/2 tsp. baking soda

3/4 Cup dried cranberries

3/4 Cup white chocolate chips

 

Directions:

  • In large bowl beat butter and sugars until crumbly. 
  • Beat in egg and vanilla. 
  • In a separate bown mix flour, salt, and baking soda.  
  • Add dry ingredients to butter mixture; mix well.  
  • Stir in cranberries and chips
  • Using a 1 oz. scoop drop 2″ apart on a parchment covered baking sheet.  If you don’t have a scoop drop heaping tablespoons on the sheet.
  •  Bake at 375° for 10-12 minutes or until golden brown. Cool for 1 minute before moving to wire racks.

 

Cranberry White Chocolate Cookies
Print Recipe
Great cookies for the holidays. They freeze and pack very well and are ideal for gift giving.
Servings Prep Time
2 Dz. 15 Minutes
Cook Time
20 Minutes
Servings Prep Time
2 Dz. 15 Minutes
Cook Time
20 Minutes
Cranberry White Chocolate Cookies
Print Recipe
Great cookies for the holidays. They freeze and pack very well and are ideal for gift giving.
Servings Prep Time
2 Dz. 15 Minutes
Cook Time
20 Minutes
Servings Prep Time
2 Dz. 15 Minutes
Cook Time
20 Minutes
Ingredients
Servings: Dz.
Instructions
  1. In large bowl beat butter and sugars until crumbly.
  2. Beat in egg and vanilla.
  3. In a separate bown mix flour, salt, and baking soda.
  4. Add dry ingredients to butter mixture; mix well.
  5. Stir in cranberries and chips
  6. Using a 1 oz. scoop drop 2" apart on a parchment covered baking sheet. If you don't have a scoop drop heaping tablespoons on the sheet.
  7. Bake at 375° for 10-12 minutes or until golden brown. Cool for 1 minute before moving to wire racks.
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Pineapple Upside Down Cake

Pineapple Upside Down Cake

Pineapple Upside DownA Pineapple Upside Down Cakes look impressive and taste even better.  Our family has always loved them.  They’re great for dessert, potlucks, bake sales, and any other time you feel like having cake.

I’ve made it from scratch using my grandmother’s recipe, but honestly my family can’t tell the difference between that recipe and a cake using a box mix.  So much easier to use the box!  I like to use Duncan Hines Butter Golden Cake Mix, but you can use your favorite brand.

I use canned pineapple slices in heavy syrup.  I tried it with the slices in 100% juice, it came out a bit sour.

You can make this recipe in a 9″x13″ sheet pan or 2 8″-9″ round or square cake pans.  You can even make mini-cakes using a muffin tin, just don’t use liners and place the topping ingredients on the bottom and cover with cake batter.

The trick to a picture perfect cake is inverting the cake on to the serving dish at just the right time.  Invert it too soon and the cake may break.  Invert it too cold and the topping will stick to the pan.

These cakes freeze very well.  Cool completely, wrap in plastic wrap and foil, date, and freeze.  It will last up to 3 months in the freezer.  Just uncover and thaw when ready to serve.

 

Pineapple Cake
Easy Pineapple Upside Down Cake
Print Recipe
Yummy, pretty, and easy Pineapple Upside Down cake.
Servings Prep Time
8 Slices 45 Minutes
Cook Time Passive Time
30 Minutes 30 Minutes
Servings Prep Time
8 Slices 45 Minutes
Cook Time Passive Time
30 Minutes 30 Minutes
Pineapple Cake
Easy Pineapple Upside Down Cake
Print Recipe
Yummy, pretty, and easy Pineapple Upside Down cake.
Servings Prep Time
8 Slices 45 Minutes
Cook Time Passive Time
30 Minutes 30 Minutes
Servings Prep Time
8 Slices 45 Minutes
Cook Time Passive Time
30 Minutes 30 Minutes
Ingredients
Servings: Slices
Instructions
  1. Preheat oven 350 degrees.
  2. Melt butter in baking pan. If using 2 pans split butter in half. Use each half in each pan.
  3. Sprinkle brown sugar into pan - again split in half if using 2 pans.
    Brown Sugar topping
  4. Place Pineapple and cherries on top of brown sugar. Arrange it nicely. Divide between pans if using 2 pans.
    Pineapple Topping
  5. Prepare cake mix as directed on box.
  6. Pour cake batter over pineapple topping. Divide between 2 pans if using 2 pans.
  7. Bake for 35 minutes or until tester comes out clean.
  8. Remove from oven and let cool at least 15 minutes.
  9. Run knife around cake edge and invert on to serving dish.
Recipe Notes

Don't leave the cake too long too cool.  You want to invert it onto the serving dish while it is still warm so that the topping stays on.   If  you invert a fully cooled cake the topping may stick to the pan.  Inverting the cake too soon may cause the cake to break in half.  So about 15 minutes of cooling time should keep the cake from breaking and the topping from sticking to the pan.

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Banana Foster Upside Down Cake

Banana Foster Upside Down Cake

Banana FosterI love Banana Foster, the rum laced caramel paired with bananas is so delicious!  We also love pineapple upside down cake, so I thought why not combine the two.

It’s a great way to use those bananas before they turn brown.  This a a great cake for any event.  I love to make it for our Sunday night barbecues!

You can make this recipe in a 9″x13″ sheet pan or 2 8″-9″ round or square cake pans.  You can even make mini-cakes using a muffin tin, just don’t use liners and place the topping ingredients on the bottom and cover with cake batter.

The trick to a picture perfect cake is inverting the cake on to the serving dish at just the right time.  Invert it too soon and the cake may break.  Invert it too cold and the topping will stick to the pan.

These cakes freeze very well.  Cool completely, wrap in plastic wrap and foil, date, and freeze.  It will last up to 3 months in the freezer.  Just uncover and thaw when ready to serve.

Here is an easy version of this yummy cake.

Ingredients:

3 large ripe bananas

1 Duncan Hines Signature Banana Supreme Cake Mix

3 eggs

1/3 cup oil

1 cup Sour Cream

1 stick (4oz.) butter

1 cup dark brown sugar

1 tsp.  lemon juice

1/4 cup dark rum or 2 tsp.  rum extract (you can add or lessen according to taste)

Directions:

Pre-heat oven 350 degrees

Make the caramel sauce first:

Combine butter, brown sugar, lemon juice, rum in small heavy pot

Cook over medium heat until butter melts and sugar disolves

Pour caramel sauce into a lightly oiled 9×13 baking pan.

Slice bananas and a arrange on caramel sauce in rows.

In a large mixing bowl mix together cake mix, oil, eggs, and sour cream.  Mix until there are no more lumps and batter is smooth.  It will be slightly thick, not runny.

Spread batter over bananas.

Bake for 27-35 minutes or until tester comes out clean.

Remove from oven and cool for 5-10 minutes.  Do not over cool as the cake will stick to the pan.

Turn cake on to serving tray.

Serve with vanilla bean ice cream for a delicious dessert!  Enjoy!

Banana Foster
Banana Foster Upside Down Cake
Print Recipe
Moist and tasty cake has a banana and caramel topping, just like banana foster! Great served warm so the caramel is sticky and gooey. Yum!
Servings Prep Time
12 Slices 45 Minutes
Cook Time Passive Time
35 Minutes 35 Minutes
Servings Prep Time
12 Slices 45 Minutes
Cook Time Passive Time
35 Minutes 35 Minutes
Banana Foster
Banana Foster Upside Down Cake
Print Recipe
Moist and tasty cake has a banana and caramel topping, just like banana foster! Great served warm so the caramel is sticky and gooey. Yum!
Servings Prep Time
12 Slices 45 Minutes
Cook Time Passive Time
35 Minutes 35 Minutes
Servings Prep Time
12 Slices 45 Minutes
Cook Time Passive Time
35 Minutes 35 Minutes
Ingredients
Servings: Slices
Instructions
  1. Combine butter, brown sugar, lemon juice, rum in small heavy pot Cook over medium heat until butter melts and sugar disolves
  2. Pour caramel sauce into a lightly oiled 9x13 baking pan.
    Pour Caramel
  3. Slice bananas and a arrange on caramel sauce in rows.
    Bananas
  4. Pre-heat oven 350 degrees
  5. In a large mixing bowl mix together cake mix, oil, eggs, and sour cream. Mix until there are no more lumps and batter is smooth. It will be slightly thick, not runny.
  6. Spread batter over bananas.
  7. Bake for 27-35 minutes or until tester comes out clean.
  8. Turn cake on to serving tray.
  9. Serve with vanilla bean ice cream for a delicious dessert! Enjoy!
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