Taste of Abra: Cascaron
Cascaron (sometimes called cascarones). Though they don't look like the Spanish Mexican cascarones which look more like Easter eggs, Ilocandia's cascaron is made out of a mixture of glutinous rice flour and water shaped into balls or eggs, hence the Mexican name. These egg-like balls are cooked in a large vat of boiling hot sugarcane molasses. Cascaron is not to be confused with binuelos (carioca/bitsu-bitsu) which is crunchy in texture, has a coconut filling and usually fried in cooking oil.