Cascaron
In today's article we are going to talk about Cascaron, a topic that has undoubtedly captured the attention and interest of many in recent times. Whether due to its relevance in today's society, its impact on various aspects of daily life or simply because of its intrigue and mystery, Cascaron has become a meeting point for debate, reflection and research. Throughout this article we will further explore the different facets and dimensions of Cascaron, with the aim of providing our readers with a more complete and broader vision of this fascinating topic.
.jpg)  Top: Skewered cascaron; Bottom: Ibanag pinakufu | |
| Alternative names | carioca, karioka, tinudok, bitsu-bitsu, bicho-bicho, pinakufu, paborot, binuelos, binowilos, bunuelos |
|---|---|
| Course | Dessert |
| Place of origin | Philippines |
| Main ingredients | ground glutinous rice, grated coconut, and sugar |
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.[1]
They are approximately golf-ball sized.[2]
Etymology
The name is derived from Spanish cascarón ("eggshell") due to its common spherical shape and crunchy exterior. It is not to be confused with cascarón, which is a hollowed-out chicken egg filled with prizes derived from the same term.[citation needed]
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) in Negros Occidental, not to be confused with bicho or bicho-bicho, which is a Chinese Filipino version of youtiao made with regular flour.[citation needed]
See also
References
- ^ "Cascaron -- Bitsu-Bistsu (Dough Balls)". Recipe of Health. Retrieved December 4, 2014.
- ^ Laudan, Rachel (August 1, 1996). The Food of Paradise: Exploring Hawaii’s Culinary Heritage. University of Hawaii Press. ISBN 978-0-8248-1778-7.
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