Carioca (Filipino Fried Sticky Rice Balls)

Chewy fried rice balls coated in caramelized sugar.

Course Snack, Street food

Cuisine Filipino

Diet Gluten Free

Prep Time 15

Cook Time 15

Total Time 30

Servings balls

Calories 138kcal

Cost $4-$6

Heat coconut milk until it starts to simmer. Turn off heat and use while hot.
Mix glutinous rice flour, sugar, and salt. Add hot coconut milk and mix into a soft, smooth dough. It should feel like soft clay. Adjust with more liquid or flour as needed.
Mix in grated coconut, if using.
Roll about 1 tablespoon dough into small balls. Keep them small because they get a little bigger as they fry.
Fry in 2 inches of oil over medium-low heat for about 8 minutes, stirring now and then, until they float. Starting low helps keep them from popping open.
Raise the heat and fry 3 to 5 minutes more, turning and gently pushing them down until evenly browned. Drain.
In a wide pan, add a little frying oil and sugar. Set over medium heat. Once it starts to melt, stir until evenly caramelized.
Add carioca and toss to coat. Transfer to a rack or parchment paper.
Cool slightly, then skewer and serve.

Glutinous rice flour: Makes the carioca soft and chewy. Regular rice flour won’t work the same way.
Coconut milk: Adds flavor and makes the dough softer. The fat also helps keep the carioca from cracking or popping open.
Granulated sugar: Melts into a light, crisp caramel coating. Brown sugar works too, but the coating will be darker and softer.
Grated coconut: Optional, but adds more coconut flavor and a little texture. Use fresh, frozen, or desiccated.

Tips for Frying Carioca

Use hot liquid: Hot coconut milk or water helps make the dough smoother and chewier.
Keep the dough soft: It should feel like soft clay. Add a little more liquid if dry.
Roll them smooth: Cracks can split open while frying.
Start on lower heat: This helps the inside cook through and makes them less likely to pop.
Don’t overcrowd: Give them room to move and brown evenly. They get a little bigger as they fry.