Carioca

Carioca is very popular in the Philippines, I remembered eating this everyday.  Carioca dessert that is made with sweet rice, however if you don’t have sweet rice you can easily substitute it using glutinous rice flour which what I was using when I was making this recipe.  In the Philippines Carioca is one of many food that you can see on the street.  It’s a common food on the street, vendors served this using skewers.

What I like about this treats is the texture, it’s very good and addicting as well.  Once you coat this with sugar, oh my it’s delicious. I remembered back when I was living in the Philippines.  I have traded my lunch over Carioca because of how delicious they are. Some Carioca are not coated at all, but for me it’s more fun to eat when it coated because it add sweet on the treats.

This is perfect to serve like on gathering, kids will enjoy this just as much as the adults will.  Carioca are sweet chewy ball-shaped that can be enjoyed as snacks, or dessert. I don’t make sweet treats here at our house, but since I missed eating Carioca I decided to make it.

Have you tried Carioca before? If so let me know down the comments below.

Try this recipe and let me know what you think about it.

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Carioca
Print Recipe
Can be eaten as a dessert or snack. You can use glutinous rice flour or sweet rice for this recipe. Very delicious and addicting at the same time. This treats is ready within 30 minutes depends on how many you are making really.
  • CourseDessert, Snack
  • CuisineFilipino
Servings Prep Time
6 people 5 minutes
Cook Time
30 minutes
Servings Prep Time
6 people 5 minutes
Cook Time
30 minutes
Carioca
Print Recipe
Can be eaten as a dessert or snack. You can use glutinous rice flour or sweet rice for this recipe. Very delicious and addicting at the same time. This treats is ready within 30 minutes depends on how many you are making really.
  • CourseDessert, Snack
  • CuisineFilipino
Servings Prep Time
6 people 5 minutes
Cook Time
30 minutes
Servings Prep Time
6 people 5 minutes
Cook Time
30 minutes
Ingredients
  • 4 cups glutinous rice flour
  • 2 cups cooking oil
  • 1 can coconut milk
  • 1 cup sweet shredded coconut
Coating
  • 1 cup brown sugar
Servings: people
Instructions
  1. In a mixing bowl, combine the glutinous rice, the shredded coconut and a little of the coconut milk. Just add the coconut little at a time that way you won't' mess up the dough or get it too runny. Once your dough is the way you want it's not too sticky.
  2. Scoop about a tablespoon of the mixture and form into a ball or like the one I have on the picture. Then set a side. Continue doing this procedure until you form the rest of the dough.
  3. In the saucepan heat the oil, you can also use your deep fryer if you have it.
  4. Once the oil is ready, carefully add the form dough and deep fry this for about 5 minutes or soo, until it turns medium brown. Repeat this process until you got everything fry.
  5. When your done frying all the dough, in the same saucepan pour the sugar and add all the balls that you have cooked. If your saucepan is small do them a little at a time.
  6. Let the sugar melt with the balls, remember to keep mixing them until the sugar is caramelized and starting to stick to the ball.
  7. Once your finished coating everything, let is cool for just few minutes before serving because it's really hot.
Recipe Notes

Some people do the coating different.  They mix coconut milk and sugar together and let it caramelized.  However, I find it easier to coat this treats by adding the sugar on the saucepan after I finished frying all the balls.  Oh I forgot to mention that each batch that you fry you can let it drain by putting a paper towel on the plate. So the excess oil will drain.

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10 thoughts on “Carioca

  1. This sounds amazing! I’ve never tried carioca before. And when I make it, I get it all for myself, because I love coconut, but my husband hates it, haha.

  2. Mmm, I have tasted Carioca before. But never really made it myself. Now I can test it in the kitchen. Thank you for sharing your recipe Anna.

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