Summer Fare
Summer in Abra is not complete for little boys and girls and even grown-ups without spending at least a day in the farm to eat cascaron.
Cascaron comes with molasses production. After the sugarcane is gathered, the tedious, dizzying and time-consuming going round-and-round of the carabao to move the wooden contraption that squeezes its juice follows. Then the juice is boiled in very high heat inside humongous vats called siliasi.
When the juice has turned a brown and sticky tagapulot (molasses), the malagkit (sticky rice) prepared earlier and shaped into small balls with coconut and sesame seeds, is poured into the vat. Once the balls float, they are cooked. They are retrieved with a contraption made out of a long bamboo pole with a roughly woven linaga or basket-like container at the end.
Cascaron is made of sticky rice balls smothered with freshly extracted molasses.
(Source: restaurants-guide4u.com)
