Karioka Food

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.

KARIOKA (FILIPINO CHEWY BALLS) WITH SWEET SUGAR SAUCE

Steps:

• DOUGH: Mix 2 cups of mochiko and 2 cups of coconut milk together. Mixture will be very wet. Add macapuno to the dough.
• Make into 1" to 1 1/2" balls and deep fry. (TIP: while forming, using two spoons. Then, immediately put into frying pan).
• SAUCE: Boil 1 cup coconut milk and brown sugar until sticky. Dip karioka into the sauce and eat or pour/drizzle the sauce on the karioka. Skewer. Some people don't like their karioka sweet so they just roll/dust brown sugar on top of the karioka while its hot.

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.