Bitsu-bitsu or cascaron is made from mochiko flour, a kind of sweet rice flour and should not be confused with the other bread recipe called bitso-bitso or bicho-bicho. Bitso-Bitso does not use mochiko flour, instead it uses bread flour or all-purpose flour.
- 1 coconut, grated
- ¼ cup cold water
- 1 pack mochiko flour
- ⅓ box dark brown sugar
- 1½ cups hot water; pour into bowl of coconut oil for frying
- Squeeze grated coconut in water then strain coconut water in clean dish towel over another bowl.
- Squeeze until all liquid has been extracted. (Instead of fresh coconut, you may use ½ can grated coconut and 1½ cups water.)
- Place canned coconut in flour and add water until dough is soft but not too sticky.
- Do the same with fresh coconut.
- Shape dough in balls 1-inch diameter and fry in deep fat until golden brown.
- Drain dough balls on paper towel. Then put in large mixing bowl.
- Boil water and brown sugar in a small saucepan until it reaches soft boil stage.
- Place a drop of syrup in bowl of cold water. If it retains it shape and is soft, it is ready.
- Pour over dough balls. Mix well so that all are coated with syrup.
- Remove from bowl and cool on a platter.