Description
Filipino Carioca is a traditional snack made from glutinous rice flour and sweetened coconut, deep-fried to golden perfection and coated in a rich, thick coconut caramel sauce. This delightful treat is perfect for those who enjoy chewy, sweet bites with tropical flavors.
Ingredients
Scale
For the Dough
- 2 1/2 cups glutinous rice flour
- 2 1/2 cups shredded sweetened coconut
- 1 1/4 cups coconut milk
For Frying
- 2 cups neutral cooking oil (for deep-frying, more if needed)
For the Coconut Caramel Sauce
- 1 can coconut cream (about 13.5 oz)
- 1/2 cup + 3 tablespoons brown sugar
- 1/2 teaspoon salt
Instructions
- Prepare the Dough: In a large mixing bowl, combine the glutinous rice flour, shredded sweetened coconut, and coconut milk. Mix thoroughly until a sticky dough forms. Using a tablespoon or cookie dough scooper, scoop out portions of the dough and roll them into balls, approximately one tablespoon each, until all the dough is used.
- Heat the Oil: Pour the neutral cooking oil into a deep saucepan and heat over medium heat until it reaches about 350°F (175°C). To test, dip a wooden skewer into the oil—if bubbles form around it, the oil is ready for frying.
- Fry the Dough Balls: Carefully place the dough balls into the hot oil in batches, frying for 4 to 5 minutes or until all sides are lightly browned and crisp. Use a slotted spoon to transfer the fried balls onto a strainer lined with paper towels to drain excess oil. Repeat until all balls are cooked.
- Make the Coconut Caramel Sauce: In a medium saucepan, combine the coconut cream, brown sugar, and salt. Heat the mixture over medium heat and bring to a boil. Once boiling, reduce the heat to low and continue stirring, allowing the sauce to cook for 5 to 8 minutes or until it thickens to a caramel-like consistency.
- Coat and Serve: Dip the fried rice balls into the warm coconut caramel sauce to coat them well. Alternatively, thread about four balls onto a wooden skewer for easy serving and pour the sauce over. Serve immediately for the best texture and flavor.
Notes
- Use a deep-frying thermometer to monitor oil temperature for safety and even cooking.
- If the dough is too sticky to handle, lightly oil your hands or use a cookie scooper.
- Adjust the thickness of the caramel sauce by cooking it longer for thicker sauce or shorter for a thinner glaze.
- Store any leftover fried balls and sauce separately in airtight containers and reheat before coating.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Frying
- Cuisine: Filipino
Keywords: Filipino Carioca, Filipino snack, glutinous rice balls, coconut caramel sauce, deep-fried dessert, Filipino street food
