My grandmother and her sisters sometimes make a quick dessert of caramel covered, deep-fried doughballs made from rice flour, macapuno, and water. They call these sweet spheres "Cascarone". Problem is, they also refer to another dessert that they make as "Cascarone" as well. This second "Cascarone" is also a deep-fried dough; but it is shaped by rolling it off of the tines of a fork (kind of like gnocchi) and covered with a white sugar glaze.
I'm confused too.
I guess the term "Cascarone" refers, in general, to a deep-fried dessert covered in sugar? I have no idea. I didn't want to question my grandmother, lest I be finger-jabbed in my Adam's apple. Further research into this matter was fruitless as well (and by research, I mean Google). I did however, find a similar dessert in my Memories of Philippine Kitchens cookbook that was referred to as "Bunuelos"--the dough was completely different, but these Bunuelos were shaped into spheres, deep-fried, and covered in syrup.
Anyhoo, I'm not sure why I'm so fascinated with the name of this dessert. It's not that I don't believe my grandmother, it's just that I've never heard of "Cascarone" in this context before. If any of my Filipino readers could provide some clarity, it would be much appreciated. Until then though, I will just refer to this dessert as Brown Sugary Balls.
Brown Sugary Balls.