Karioka or Carioca is a type of street food in the Philippines made out of glutinous rice flour and coconut meat which is deep fried then dipped in coconut milk and sugar syrup. Sounds delicious? Well yes, it is so simple as well; it contains few ingredients and cooks so quickly. After 15-20 minutes you have an exotic (well not to Filipinos) snack to indulge or serve. Still not convinced, well think of it as munchkins (doughnut holes) but with an Asian twist, instead of flour it uses rice flour and instead of normal sugar glaze it is flavoured with coconut milk. It’s soft on the inside and crispy on the outside with a hint of coconut and warm thick sweet syrup.
This is just one of the great street snacks Philippines have and if you are interested on what are those I had posted several items already like turon, kamote cue, chicharon, kwek kwek and sago’t gulaman but there are heaps more to come so keep in tuned I will be posting a lot of it soon.
- 2 cups glutinous rice flour
- 2 cups sweetened flaked coconut
- 1½ cups coconut milk
- 1 tsp baking powder
- oil for deep frying
- 1 cup brown sugar
- ⅓ cup coconut milk
- Combine karioka ingredients in a large bowl and mix well. Once it forms a dough shape it into small balls roughly the same size of fish ball then set them aside.
- Heat enough oil in a wok for deep frying then once oil is hot drop shaped dough into the wok one by one, deep fry until golden brown in colour.
- Remove the balls, set aside and let it drain in a wire rack.
- Place all glaze ingredients in a sauce pan then mix well, cook in medium heat until sauce thickens.
- Drop Karioka balls in the glaze to coat them. Once all coated place them in skewers then serve while hot.