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Home Recipes Dessert Recipes

Carioca

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.

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By: Vanjo Merano 20 Comments Updated: 8/31/18

This post may contain affiliate links. Please read our disclosure policy.

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.

Karioka

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.

Ingredients:

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

Coating:

1/4 cup brown sugar

1/2 cup coconut milk

Watch the cooking video:

Cooking procedure:

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!

Vanjo Merano

Vanjo Merano is the creator of PanlasangPinoy.com. His goal is to introduce Filipino Food and Filipino Cuisine to the rest of the world. This blog was the first step that he took.

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Recipe Rating




  1. ikiou says

    Posted on 3/12/21 at 5:44 am

    good

    Reply
  2. chloe says

    Posted on 4/20/14 at 11:41 pm

    hello! how many pieces can this batch make?

    Reply
  3. Ashley says

    Posted on 4/7/12 at 10:51 pm

    Hi! I really like carioka and I will definatly try this recipe, but I was wondering if this would still be good for the next day? WIll it change the flavour ot texture or anything? please reply, Thank you!

    Reply
  4. SC says

    Posted on 4/3/12 at 3:54 pm

    hello! i went to philfest in florida this week and they had this and was wonderful! they also had a more crystallized coating on the carioca and i was wondering if you had any suggestions to make the sugar coat more like a semi hard coat? thank you! i love this site helps me connect back to my roots

    Reply
  5. dhess says

    Posted on 4/12/11 at 10:29 pm

    kuya ano po ung.swetend sherded coconut .?

    Reply
  6. anne says

    Posted on 4/4/11 at 10:35 pm

    Hi
    Can I used desicnated coconut as sub? thanks =)

    Reply
  7. Rose says

    Posted on 2/18/11 at 10:22 pm

    Do I need to squeeze the milk from the shredded coconut before mixing? Is this teh same as “kinudkod” na nyog? Im currently based in Kuwait, thats why I have limited resources(ingredients).

    Reply
  8. Maureen says

    Posted on 2/8/11 at 2:22 am

    what is sweetened shredded coconut? sorry…

    Reply
  9. JJ says

    Posted on 1/20/11 at 12:58 pm

    If I were you, don’t try without the shredded coconut because it will pop on you and the oil will splatter everywhere. Trust me, I learned it the hard way.

    Reply
  10. Corie says

    Posted on 1/11/11 at 2:19 am

    hi there! i tried this today and followed all the engridients listed, but wondering why when i was frying it, it sticks to the bottom of the pan and had a hard time taking them off from the oil. BTW, i used the glutinous rice flour.

    Reply
  11. ruby says

    Posted on 11/21/10 at 7:46 am

    i tried this yesterday. it was really good and chewy on the inside but it had a really hard exterior. i remember carioca’s being softer to bite. what could i have done better? i had the oil at medium high. maybe took 10 minutes to cook in the oil. any suggestions?

    Reply
  12. Cheryl says

    Posted on 10/14/10 at 6:10 am

    Hi, how much of each ingredient should you add for more servings? Thanks so much for posting the recipe. Keep it going! 🙂

    Reply
  13. Methyl says

    Posted on 10/1/10 at 7:55 pm

    Hi there. Any substitute for shredded coconut? Im based here in west coast Australia. is this available on asian stores? hope to hear from u the soonest.. thank u.

    Reply
  14. elaine says

    Posted on 9/28/10 at 6:20 pm

    what if i omit the shredded coconut? would i need to add more sweet rice flour?

    Reply
  15. LC says

    Posted on 9/17/10 at 9:09 pm

    OMG! My aunt used to make these and I LOVED them! I’m so excited to find this recipe and will definitely give it a try 🙂 One question: I can only find regular GLUTEN-FREE rice flour where I live; can I use this as well and get the same results? It’s not “sweet”, but can I add some sugar? Or will the sweetened coconut be enough?

    Thanks! 😀

    Reply
    • Panlasang Pinoy says

      Posted on 9/22/10 at 8:22 pm

      LC, You may add a little sugar if you want it sweeter.

      Reply
      • LC says

        Posted on 9/27/10 at 3:23 pm

        Thank you 😉 But what about the “gluten-free” part? To my understanding, gluten is needed to make it chewy…I DO have sweet rice, and I’m going to try to make my own flour out of it -- will THIS work too?

        PS. Sorry for all the questions, but I really want this to turn out good 🙂

    • Nieva says

      Posted on 10/1/10 at 2:09 am

      hello, rice are usually labelled gluten free to make sure it is safe for people who has coeliac(gluten intolerance), all kinds of rice are gluten free and in the case of glutinous rice(sweet rice), it is sticky that is why it is called glutinous rice but it doesnt mean it has gluten!!!

      cheers.

      PS. Panlasang Pinoy thanks for posting this recipe, i love carioca, now i can make it!!!

      Reply
  16. mareza says

    Posted on 9/14/10 at 7:03 pm

    i’m thrilled to find your site, and you are exellent.and i used to be from chicago but moved 96 miles west.i will definitely try all your recipe.

    Reply
  17. CeciliaMQ says

    Posted on 9/8/10 at 6:42 pm

    Thanks for sharing! I miss this. For sure I will be making this on the weekend and you will be seing it on my blog 🙂 Hard to find this in our local Pinoy Resto.

    Reply

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As a huge fan of Filipino food, it is my goal to teach people how to cook it using the simplest way possible. Prepare your taste buds for an ultimate showdown of delectable Filipino dishes! Read more…

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