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.
So easy to make!
Let’s get cooking!
What you will need are the following:
- 2 cups glutinous rice flour or Mochiko
- 10 TBSP water
- 1 cup coconut milk (kakang gata or canned)
- 1 cup brown sugar
- cooking oil
- bamboo sticks (optional- you can just serve them on a plate too)
What you need to do:
(For the Rice Balls)
- Mix the rice flour with water until it forms into a dough.
- Using your hands, form small dough balls, about 1″ to 1 1/2 inch in size.
- Deep fry for about 6-8 minutes (try to keep them from sticking to each other).
- Fish ‘em out and drain excess oil on paper towel.
- Skewer about 3-4 balls on one stick.
(For the Glaze)
- Mix your coconut milk and brown sugar in a saucepan and reduce under medium heat.
- Stir continuously and remove from heat once it starts to turn sticky.
- Drizzle glaze over your skewered rice balls or you can just dunk them in and let excess glaze drip.
- Serve warm or chilled.
So, what do you think of this dessert?
What Filipino street food have you tried and loved?