Carioca Food

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

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.

FILIPINO CARIOCA

Steps:

• In a mixing bowl, combine sweet rice flour, sweetened shredded coconut, and coconut milk. Mix well until a dough is formed.
• Scoop about a tablespoon and a half of the mixture then form into a ball shaped figure. Set aside.
• Heat a cooking pot then pour in cooking oil.
• 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.
• Turn off heat and remove the balls from the cooking pot. Transfer the balls to a plate lined with paper towel. Set aside.
• Start making the coating by heating a saucepan and pouring the coconut milk inches Let the coconut milk boil then add the brown sugar and stir continuously until the mixture thickens. Turn off heat.
• Dip the fried balls into the coating then skewer, if desired.