Cascaron is a Filipino doughnut made of deep-fried ground glutinous rice, grated coconut, and sugar. They are commonly ball-shaped and are sold on skewers, but they can also be elongated, pancake-shaped, or doughnut-shaped.[1] The name is derived from Spanish cascarón ("eggshell") due to its common spherical shape and crunchy exterior. It is not to be confused with cascarón, which is a hollowed-out chicken egg filled with prizes derived from the same term.

Cascaron

Top: Skewered cascaron; Bottom: Ibanag pinakufu
Alternative names	carioca, karioka, tinudok, bitsu-bitsu, bicho-bicho, pinakufu, paborot, binuelos, binowilos, bunuelos
Course	Dessert
Place of origin	Philippines
Main ingredients	ground glutinous rice, grated coconut, and sugar
Cookbook: Cascaron

It is known by numerous other names, depending on the region, including carioca and tinudok. It is also known as bitsu-bitsu (or bicho-bicho), not to be confused with bicho or bicho-bicho, which is a Chinese Filipino version of youtiao made with regular flour. Among the Ibanag, a variant of cascaron shaped like flattened ovals is known as pinakufu or paborot.[2] It is also more generically known as bunuelo (also bunwelo, binuelo, binowilo, etc.), after buñuelo, the similar fritter made with regular flour from which it is derived from.[3][4]

See also

• Buñuelo
• Panyalam
• Churro

References

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