Filipino Carioca-Sweet Rice Balls

I posted a recipe for Bilo-Bilo last week and I realized I  bought more sticky rice flour than needed so I decided to make Carioca for the little ones. The last time I had Carioca was during my elementary days so cooking it brought back a lot of memories. 

My aunt sold Carioca in our front yard when I was a kid and I was some sort of her assistant sales lady, convincing neighbors and passers-by to buy some. But I got fired from the job because apparently, I ate more than what I sold. 

Uh, hello?! Kiddie taxation?

Carioca-Sweet Rice Balls or Karioka by the way is a popular Filipino street food/dessert over here, made of glutinous rice flour formed into balls, fried, skewered in bamboo sticks then dipped in sweet coconut glaze before serving.

For many Filipinos, Carioca brings back memories of lively streets and family gatherings. The best part? You can make this nostalgic dessert at home with just a few simple ingredients.

Let’s get cooking!

Why You’ll Love It

• Easy to make: Just a handful of ingredients and beginner-friendly steps.
• Customizable: Add coconut flakes or try different syrups for your own twist.
• Great for sharing: Skewers make them fun and perfect for parties.

Quick Recipe Details

Time Needed:

• 45 minutes (15 minutes prep, 30 minutes cooking)

Servings:

• About 12–15 pieces (scale up if needed)

Skill Level:

• Super beginner-friendly!

What You’ll Need:

• Mixing bowl
• Deep frying pan or pot
• Slotted spoon
• Saucepan (for caramel)
• Optional: Bamboo skewers

Pro Tip: Want to save time? Prep the dough balls ahead of time and freeze them. Fry when you’re ready—they’ll taste fresh every time.

Ingredients

For the Dough:

• 200g glutinous rice flour (like Mochiko)
• 160g full-fat coconut milk (or water if you prefer)
• 2 cups vegetable oil (for frying)

For the Caramel Coating:

• 100g brown sugar

Optional Coconut Version:

• 200g glutinous rice flour
• 75g sweetened shredded coconut
• 180g full-fat coconut milk

Optional Coconut Syrup:

• 150g light brown sugar
• 120g full-fat coconut milk

Ingredient Tips:

1. Glutinous Rice Flour: This is key for that chewy texture—don’t swap it with regular rice flour.
2. Coconut Milk: Adds richness to the flavor, but water works if you want something lighter.
3. Brown Sugar: Light or dark both work fine. Want something fancier? Try gula melaka for a deeper flavor.

How to Make Carioca

Step 1: Make the Dough

Mix glutinous rice flour and coconut milk in a bowl until you get a smooth dough—not too sticky, not too dry. If you’re going for the coconut version, toss in some shredded coconut. Roll into small balls about an inch wide.

Pro Tip: Poke each ball with a chopstick before frying to keep them from bursting.

Step 2: Fry the Balls

Heat oil in a deep pan to about 350°F (you can test it by dipping in a wooden skewer—if bubbles form around it, you’re good). Fry the balls in batches for about 3–4 minutes until golden brown. Drain on paper towels or a wire rack.

Watch Out For: Don’t overcrowd the pan—it’ll cool the oil and make your Carioca greasy.

Step 3: Coat in Caramel

In the same pan (after removing excess oil), melt brown sugar over low heat until it turns into caramel. Toss the fried balls in quickly to coat them evenly.

Pro Tip: Work fast—caramel sets as it cools!

Step 4: Optional Coconut Syrup

Want something extra? Combine light brown sugar and coconut milk in a saucepan over medium heat. Stir until thickened into syrup (about 10 minutes). Drizzle over skewered Carioca before serving.

Fun Ways to Customize

1. Add shredded coconut or toasted sesame seeds for extra texture.
2. Use muscovado sugar or gula melaka for richer caramel flavor.
3. Feeling adventurous? Stuff tiny chunks of jackfruit into the dough for a tropical twist.

How to Serve & Store

Serving Ideas:

Skewer them on bamboo sticks for that authentic street food vibe! Pair with hot coffee or tea for an afternoon pick-me-up.

Storing Leftovers:

Plain fried Carioca keeps well in an airtight container at room temp for up to two days—but skip storing coated ones; they’ll go soggy.

Reheating Tips:

Pop plain Carioca in the oven at 350°F for about 5–7 minutes or give them a quick zap in the microwave.

Freezing Dough:

Freeze uncooked dough balls on a tray first, then transfer them to freezer bags once solid. Fry straight from frozen—just add an extra minute or two while cooking.

And there you have it—a sweet, chewy treat that’s perfect for any occasion! Whether you’re reminiscing about Filipino street food or introducing friends to something new, Carioca is always a hit. Let me know how yours turns out!

It’s Done!

So, what do you think of this dessert?

What Filipino street food have you tried and loved?

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