PINOY MERYENDA: BUNUELOS MAKING (CASCARON)

-> when i was a kid,we went to ilocos for a vacation, i remember my lola miling (mama's mother) making meryenda,and i really can't forget it coz it's really delicious like for kids like me at that time, their family is really good in cooking, i think my mom inherited her mother's magic in cooking..and now..i'm trying to know everything that they know in cooking,so that i can make myself the dishes they're making for us. i grew up eating delicious foods..and i'm proud to say..I don't eat food that is not delicious.. nobody's perfect but can you blame me if i'm raised to have a good taste in food?

so here's one of lola milings recipe in meryenda..and yes! i already got their "ilocana cooking magic" =)
  • INGREDIENTS:
1.) GLUTINOUS RICE FLOUR
2.) WATER
3.) COOKING OIL
4.) PANUTSA (RAW BROWN SUGAR)
5.) STICKS
  • first step: BILO-BILO MAKING mix the glutinous rice flour and water until thickens (soft yet sticky mixture should be formed) roll it into a ball-shaped figure using your hands.




  • 2nd: cook the BILO-BILO on a HOT cooking oil..until it turns to yellowish color or brownish.
  • 3rd: sugar coat syrup: put the panutsa with a little water until it’s soft boil stage,this may take a while, and you have to check it once in a while,burning it,may ruin everything. (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. .- learned it from my mom “genius” :P )
  • put the bilo-bilo on the stick, and pour the sugar syrup all over it evenly.




let it cool and serve =)


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