Cascaron
| 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 |
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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
[edit ]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
[edit ]References
[edit ]- ^ "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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