Carioca (Filipino Fried Sticky Rice Balls)

Carioca are chewy fried sticky rice balls coated in caramelized sugar and served on skewers.

They're crisp outside, soft and chewy inside, with a sweet caramel coating.

The ingredients are simple, but a few small tips help get the texture right and keep them from popping while frying.

Notes and Substitutions

• Glutinous rice flour: This makes the carioca soft and chewy. Regular rice flour won't give you the same texture.
• Coconut milk: I like using coconut milk because it gives the dough more flavor and makes it a little softer. Since it has some fat, it can also help keep the carioca from cracking or popping open while frying. You can use water too, but the carioca will taste more plain.
• Granulated sugar: I like using white sugar for the coating because it melts evenly and gives the carioca a light, crisp caramel coating. Brown sugar works too, but it melts faster and gives a darker, softer coating.
• Grated coconut: This is optional, but it adds more coconut flavor and a little texture inside. You can use fresh, frozen, or desiccated coconut.

How to Make Carioca (Step-by-Step)

Step 1: Heat the coconut milk

In a small pot, heat 1 cup coconut milk until it starts to simmer. Turn off the heat.

Use it while hot. The warm coconut milk helps the flour absorb the liquid evenly, making the dough smoother and chewier.

Step 2: Make the dough

In a large bowl, add:

• 2 cups glutinous rice flour
• 2 tablespoons sugar
• a pinch of salt
• hot coconut milk

Mix until a soft dough forms.

Add ½ cup grated coconut (optional) and mix until evenly combined.

It should feel smooth and easy to roll, almost like soft clay.

If it feels dry, add a little more coconut milk or water.

If it feels too sticky, add a little more glutinous rice flour.

Step 3: Shape into balls

Scoop about 1 tablespoon of dough and roll into small balls.

Keep them small because they get a little bigger as they fry.

Step 4: Fry

In a medium pot, add about 2 inches of oil, enough to cover the dough balls.

Heat over medium-low heat.

To check if the oil is ready, drop in a small piece of dough - it should bubble gently around the edges without browning too quickly.

Add the dough balls in batches so they have room to move.

Cook for about 8 minutes, stirring occasionally, until they float.

Start on lower heat so they don't pop or burst open while frying.

Raise the heat and cook for another 3-5 minutes.

Turn and gently push them down so they brown evenly.

Take them out when they are lightly golden and firm on the outside.

Drain on a wire rack or paper towels.

Step 5: Coat with caramelized sugar

Add a little of the frying oil to a wide pan, just enough to lightly coat the bottom.

Add 1 cup sugar and cook over medium heat.

Once it starts to melt, stir until evenly caramelized.

Add the fried carioca and toss until evenly coated.

Work quickly so the sugar doesn't burn.

Transfer to a wire rack or parchment paper.

Step 6: Skewer and serve

Let the carioca cool slightly, then thread onto skewers, if you like.

Serve your carioca warm or at room temperature.

The sugar coating will harden slightly as it cools.

Tips for Frying Carioca

• Use hot liquid. Boiling water or hot coconut milk makes the dough smoother and chewier.
• Keep the dough soft. It should feel like soft clay. If it feels dry or crumbly, add a little more coconut milk or water.
• Roll them smooth. Cracks on the outside can split open while frying.
• Start on lower heat. If the oil is too hot at the start, the outside cooks too fast and the carioca can pop open before the inside cooks.
• Don't overcrowd the pan. They get a little bigger as they fry, so give them room to move and brown evenly.

Recipe FAQs

More Kakanin to Try

• Inutak: Sticky rice cake with coconut milk and a broiled top.
• Suman moron: Chocolate sticky rice cake wrapped in banana leaves.
• Suman pinipig: Chewy rice rolls made with toasted pinipig and latik.
• Kalamay hati: Sweet sticky rice cake with muscovado sugar.
• Buchi: Fried rice balls with a sweet filling and sesame seed coating.
• Tupig: Grilled sticky rice cake wrapped in banana leaves.