| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Filipino |
Desserts, Doughnuts, Filipino |
1 |
Recipe |
INGREDIENTS
| 1 |
pk |
Mochi flour |
| 1 |
|
Coconut; grated, place coconut in a large bowl |
| 1 1/2 |
c |
Hot water; pour into bowl of coconut |
| 1/3 |
|
Box of dark brown sugar |
| 1/4 |
c |
Cold water |
INSTRUCTIONS
Squeeze grated coconut in water than strain coconut water in clean dish
towel over another bowl. Squeeze until all liquid has been extracted.
(Instead of fresh coconut, you may use 1/2 can of grated coconut and 1
1/2 cups of 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 of 1 inch
diameter and fry in deep fat until golden brown. Drain dough balls on paper
towel. Then put them in a large mixing bowl.
When all have been fried, boil water and brown sugar in a small sauce
pan until it reaches the soft boil stage. This is done by placing a drop of
syrup in a 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 place them in a platter to cool. Excellent with coffee
or tea.
Posted to MM-Recipes Digest by rkanahele@juno.com (Ronald KL Kanahele) on
May 20, 1998
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