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Karioka / Carioka


Karioka or Carioka is a Filipino street food snack made from glutinous (sweet) rice flour, coconut milk and coconut meat dipped in caramelized coconut milk and brown sugar. Karioka is easy to make and only few ingredients needed.
 

Karioka or Carioka is deep fried until crunchy on the outside and chewy in the inside and covered with sweetened coconut milk. It is a popular Filipino snack and it is almost the same as the Ilonggo Bitso-Bitso with the texture and taste. If you are like me, who loves Filipino desserts then this Karioka recipe is for you to try. It is very simple to make and so delicious!


You can use sweetened coconut flakes or shredded young coconut meat but I would suggest to use macapuno strips as this Karioka or Carioka turned out so delicious. If you decided to use sweetened coconut flakes, make sure to add 1/4 cup more of coconut milk. Click here to see Carioka recipe using sweetened coconut flakes. 



Try this Karioka recipe. Make it today and share with family and friends. Learn how to make this easy Filipino dessert by watching the easy to follow video. The simple instructions below will guide you with the steps. Don't forget to check related recipes below. Click on the name link below the pictures to see complete recipe. 


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INGREDIENTS

For the Balls:
  • 2 cups glutinous (sweet) rice flour
  • 1 1/4 cup coconut milk
  • 1 cup macapuno strips
For the Sauce:
  • 3/4 cup coconut milk
  • 3/4 cup brown sugar
Plus 2-3 cups of cooking oil for frying


INSTRUCTIONS
  1. Combine glutinous rice flour and coconut milk. Mix together. Add macapuno strips. Mix until a dough-like is formed. If the mixture gets a little watery, add a tablespoon or two of glutinous rice flour. Set aside. 
  2. Dust work area with a little flour to prevent the dough from sticking. Scoop a tablespoon of the mixture and form into a ball shape. Set aside. 
  3. Heat cooking oil and start frying the dough balls. Poke holes through each balls to prevent the balls from breaking or exploding in oil. Fry dough balls in batches. Avoid overcrowding while frying to avoid the balls from sticking to each other and allowing the dough balls to cook evenly. Continue to fry until lightly brown and crisp. Set aside and drain excess oil. 
  4. Combine coconut milk and brown sugar. Stir until sugar is well dissolved. Heat over medium fire until thickened and bubbling. 
  5. Dip balls until fully coated and skewer balls onto sticks before serving or skewers balls onto sticks and top fried balls with coconut sauce before serving. Serve right away or allow to cool before serving. Enjoy! 

RELATED
(click on name link below the pictures to see complete recipes)







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