Cascaron – Bitsu-Bitsu (Dough Balls) Recipe
  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.