Cascaron #2

Kathleen Ragual, Class of 1977

• 1 10-oz pkg mochiko
• 3/4 cup brown sugar, packed
• 2 cups shredded coconut
• 1 cup coconut milk
• 1 quart oil for frying

Mix the first 3 ingredients together thoroughly. Add coconut milk and stir only enough to moisten dry ingredients. Form dough into 1-inch balls or drop by teaspoonfuls into oil heated to 375 degrees. Deep fry 3-4 minutes or until golden brown.

Yield: 3 dozen