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Carioca are sweet chewy ball-shaped treats that can be enjoyed as dessert or snack, these are made from sweet rice flour (glutinous rice flour can also be used) and sweetened shredded coconuts.
These can be considered as a street food since Carioca vendors are a common site in the major streets of Manila. Individual servings are usually skewed in bamboo skewers similar to the banana cue and kamote cue.
What I like most about this treat is its texture; it’s like eating buchi minus the sesame seeds and the filling. By the way, the sweet coating for the carioca is optional. Most of the Carioca that I tried were not coated at all – but, I find it more enjoyable when the sweet coating is applied.
Try this Carioca recipe and let me know your thoughts.
1 cup sweet rice flour (glutinous rice flour can be used as a substitute)
1 cup sweetened shredded coconut
3/4 cup coconut milk
2 cups cooking oil
1/4 cup brown sugar
1/2 cup coconut milk
Watch the cooking video:
1. In a mixing bowl, combine sweet rice flour, sweetened shredded coconut, and coconut milk. Mix well until a dough is formed.
2. Scoop about a tablespoon and a half of the mixture then form into a ball shaped figure. Set aside.
3. Heat a cooking pot then pour-in cooking oil.
4. 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.
5. Turn off heat and remove the balls from the cooking pot. Transfer the balls to a plate lined with paper towel. Set aside.
6. Start making the coating by heating a saucepan and pouring the coconut milk in. Let the coconut milk boil then add the brown sugar and stir continuously until the mixture thickens. Turn off heat.
7. Dip the fried balls into the coating then skewer, if desired.
8. Serve. Share and enjoy!