Cascaron - cooking recipe

Ingredients

3 boxes mochiko
1 can condensed milk
2 c. grated young coconut
3 c. warm water
1 lb. brown sugar
vegetable oil

Preparation

Combine mochiko, coconut and condensed milk.
Add warm water and mix well.
Shape into 1 1/4-inch balls.
Deep fry until light brown.
Poke 2 to 3 cascarons onto bamboo skewer if you wish. Glaze with melted brown sugar.