Carioca Filipino Sugar Coated Fried Rice Balls Food

FILIPINO CARIOCA RECIPE (FRIED SWEET RICE BALLS DIPPED IN SWEET COCONUT SYRUP)

Steps:

• Mix the sweet rice flour and water to form a dough. Add a little more flour if it's too sticky or a little water if it's too dry.
• Portion in one teaspoon pieces, then roll each one in a ball.
• With a bamboo skewer, poke a hole through the rolled dough.
• Using medium low to low heat, heat up the cooking oil to deep fry the dough ball.
• Put in the dough balls one at a time, making sure they don't stick together. Let them cook covered for 8-10 minutes. If the oil is splattering, turn your heat down a little bit.
• Once cooked, drain on a paper towel.
• Prepare the sugar dip by combining the coconut milk and brown sugar in a pan and cook until both are fully incorporated.
• Roll the carioca in the sugar mixture and skewer about 4 or 5 pieces.
• Your carioca is ready to serve.
• Cooking Tips:
• Poking holes through the raw dough balls helps the inside cook faster without causing much oil splatter.
• You get a nice crusty outside and chewy inside if you fry until the outside is slightly yellowish. This may take between 12 - 15 minutes per batch.
• If you'd rather have it soft and chewy, this will take you about 6-8 minutes or just until the inside is cooked.

KARIOKA

Steps:

• In a large bowl, whisk together glutinous rice flour and all-purpose flour.
• Next, slowly stir in the coconut milk until a dough is formed.
• Then knead the dough for 3 minutes or until smooth, then allow the dough rest for 5 minutes.
• Scoop out 10 grams of the dough mixture and form it into a ball.
• Using chopsticks, poke a hole in the balls before frying.
• In a deep pan over medium heat (330 degrees Fahrenheit), add about 3 inches of oil and fry the karioka balls.
• Fry for 2 minutes or until lightly brown and crisp (Karioka balls will float to the top when cooked).
• Remove with a slotted spoon and place on a plate lined with paper towels to drain excess oil.
• Drizzle or dip the Karioka balls until fully coated with your favorite sweet sauce.
• Skewer in bamboo skewers if desired.

CARIOCA

Steps:

• In a bowl, combine glutinous rice flour and 1 cup of water. Stir until flour is moistened. If needed, add 1 tablespoon of water at a time to form a firm but smooth and pliable dough. Dough should not feel dry or too sticky.
• Scoop about 1 teaspoonful of dough and roll in palm of hands into 1-inch balls. Using the sharp end of one bamboo skewer, poke through each dough ball.
• In a wide pan over medium heat, heat about 3-inches deep of oil. Gently add balls into the oil and cook, stirring occasionally, until they float to the top. Continue to cook for another 1 to 2 minutes or until golden.
• With a slotted spoon, remove from pan and drain on paper towels.
• Dip carioca in the sugar syrup until fully coated. Arrange in single layer on a wire rack set over a pan or on a parchment-lined baking sheet to cool.
• Skewer in bamboo skewers if desired.

KARIOKA SWEET RICE BALLS

Steps:

• Mix rice flour, shredded coconut, and 3/4 cup coconut milk together in a bowl until dough is well mixed. Form dough into balls, about 1 tablespoon per ball.
• Heat oil in a pot over medium heat.
• Fry dough balls in the hot oil until lightly browned, about 5 minutes. Remove pot from heat and transfer balls to a paper towel-lined plate.
• Pour 1/2 cup coconut milk into a saucepan; bring to a boil. Stir brown sugar into hot coconut milk until liquid thickens, 2 to 3 minutes more. Remove saucepan from heat, cool coconut coating slightly, and dip balls into coating. Cool slightly before serving.

CARIOCA RECIPE - (3.5/5)

Steps:

• 1. In a mixing bowl, combine sweet rice flour, sweetened shredded coconut, and coconut milk. Mix well until a dough is formed. 2. Scoop about a tablespoon and a half of the mixture then form into a ball shaped figure. Set aside. 3. Heat a cooking pot then pour-in cooking oil. 4. Deep fry the mixture that were formed into balls in medium heat for 5 to7 minutes or until the color turns light to medium brown. 5. Turn off heat and remove the balls from the cooking pot. Transfer the balls to a plate lined with paper towel. Set aside. 6. Start making the coating by heating a saucepan and pouring the coconut milk in. Let the coconut milk boil then add the brown sugar and stir continuously until the mixture thickens. Turn off heat. 7. Dip the fried balls into the coating then skewer, if desired.