Name: Filipino Carioca Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Filipino
Ingredients: 2 1/2 cups glutinous rice flour; 2 1/2 cups shredded sweetened coconut; 1 1/4 cups coconut milk; 2 cups neutral cooking oil (for deep-frying, more if needed); 1 can coconut cream (about 13.5 oz); 1/2 cup + 3 tablespoons brown sugar; 1/2 teaspoon salt

Jump to Recipe

Introduction

Carioca is a beloved Filipino treat featuring chewy glutinous rice balls coated in sweetened coconut and drizzled with a rich coconut caramel sauce. This delicious snack is perfect for sharing or indulging any time you crave something sweet and comforting.

Ingredients

2 1/2 cups glutinous rice flour
2 1/2 cups shredded sweetened coconut
1 1/4 cups coconut milk
2 cups neutral cooking oil for deep-frying (more if needed)
1 can coconut cream
1/2 cup + 3 tablespoons brown sugar
1/2 teaspoon salt

Instructions

Step 1: In a bowl, mix the glutinous rice flour, sweetened shredded coconut, and coconut milk until a dough forms. Scoop out about a tablespoon of dough and shape into a ball. Repeat until all the dough is used up. A cookie dough scooper can make this easier.
Step 2: Heat the cooking oil in a saucepan over medium heat to about 350°F (175°C). To test if the oil is hot, dip a skewer into it; when bubbles form around the skewer, the oil is ready.
Step 3: Fry the dough balls in batches for 4–5 minutes or until lightly browned all over. Use a slotted spoon to transfer them onto a strainer lined with paper towels to remove excess oil. Repeat until all balls are cooked, then set aside.
Step 4: In a saucepan, combine the coconut cream, brown sugar, and salt. Bring to a boil over medium heat, then lower the heat slightly and stir frequently. Cook for 5–8 minutes or until the mixture thickens into a caramel sauce.
Step 5: Dip the fried balls into the caramel sauce, or thread about four balls onto a wooden skewer and pour the sauce over to avoid sticky fingers. Serve warm, either individually or on skewers.

Tips & Variations

Use a thermometer to maintain the oil at a steady 350°F for even frying and to prevent greasiness.
Swap sweetened shredded coconut for fresh coconut if you prefer a less sweet, more natural flavor.
For added texture, sprinkle toasted sesame seeds over the caramel-coated balls before serving.
You can replace coconut cream with heavy cream mixed with coconut extract if coconut cream is unavailable.

Storage

Store any leftover fried balls separately from the caramel sauce in an airtight container in the refrigerator for up to 2 days. Reheat fried balls in an oven or toaster oven to maintain crispness. Warm the caramel sauce gently on the stove before serving.

How to Serve

A close-up of a pile of round, golden brown cheese bread balls with a rough, textured surface showing small bits of grated cheese baked into the dough, stacked on a white plate with a blue cloth in the blurred background, all placed on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the dough balls instead of frying?

While traditional carioca is deep-fried for its characteristic texture, you can bake the dough balls at 350°F (175°C) for about 15-20 minutes. They won’t be as crispy but will still be enjoyable.

Is there a substitute for glutinous rice flour?

Glutinous rice flour is essential for the chewy texture. Using regular rice flour or all-purpose flour will result in a different texture, so it’s best to use glutinous rice flour for authentic results.