Slide41

Bicho-bicho

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

Directions:

  1. Squeeze grated coconut in water then strain coconut water in clean dish towel over another bowl.
  2. 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.)
  3. Place canned coconut in flour and add water until dough is soft but not too sticky.
  4. Do the same with fresh coconut.
  5. Shape dough in balls of 1 inch diameter and deep fry until golden brown.
  6. Drain dough balls on paper towel.
  7. Then put them in a large mixing bowl.
  8. When all have been fried, boil water and brown sugar in a small sauce pan until it reaches the soft boil stage.
  9. 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.
  10. Pour over dough balls. Mix well so that all are coated with syrup.
  11. Remove from bowl and place them in a platter to cool.
  12. Excellent with coffee or tea
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