Kaskaron (Coconut Mochi Balls)  
Recipe Number: 1053383423
Contributor: Al
Canola or other salad oil for deep frying
1 16-ounce box Mochiko flour
1/4 C Brown sugar
1 C Coconut sport (fresh or bottled shredded young coconut)
1 tsp Vanilla or coconut extract (optional)
1 13.5-ounce) can Coconut milk
1/4 C Water
1/2 C Sugar
1/2 C Brown sugar
Cooking Instructions
Heat oil to 350 degrees. In a bowl, combine Mochiko, 1/2 cup brown sugar, coconut sport, and vanilla. Gradually add coconut milk to form a very soft dough but not too wet. The dough resembles very soft, very fine mashed potatoes. Shape dough into 2-inch-long, thick fingers or into balls. Deep fry until light golden brown, about 3 to 4 minutes; turn to brown other side. Drain on absorbent paper. Skewer 2 balls together and place on waxed paper. While the Kaskaron is cooking, make the syrup. In a small saucepan, bring the water to a boil. Add the remaining sugars; cook until thickened to honey consistency; the syrup needs to bubble up and boil briefly. It will thicken as it sits. Drizzle over skewered Kascaron. Serve immediately. Makes about 3 dozen Kascaron.