Carioca balls with brown sugar glaze are the perfect snack or dessert! These fried sticky rice treats are sweet, chewy, and gluten-free!
I was on my ritual afternoon phone chat with my mother last Saturday when she asked what I was cooking for my website. "Carioca," I answered. "What is that?" she asked.
I was surprised she didn't know what I thought to be a popular Filipino snack food but proceeded to explain, "Deep-fried glutinous rice balls coated with caramel."
"Ah, tungi tungi!" she exclaimed. I soon realized what caused her confusion, and that is our many Philippine dialects to blame! "Tungi" means to skewer in Kapampangan and carioca are called tungi-tungi in our region as they are commonly sold skewered in bamboo sticks.
With only four ingredients and ready in 30 minutes, these sweetened fried sticky rice balls are quick and easy snacks to prepare at home. What took a little bit more work was figuring out the right proportions for the dough.
After a few tries, I found 1 ½ cups glutinous rice flour to 1 cup of water ratio to yield the soft and chewy texture I like.
Cooking tips
- To amp up the flavor, swap the water with coconut milk or coconut juice.
- The dough should not feel dry or too sticky. If it feels too dry, add more water a tablespoon at a time until the dough is smooth and pliable. If too wet, add more glutinous rice flour a tablespoon at a time.
- "Poke" the dough balls with the bamboo stick before deep-frying to prevent them from "exploding" and to lessen the splattering of hot oil.
- Maintain the optimal temperature of 350 to 375 F during frying. Too low and the rice balls will absorb more grease. Too hot and the rice balls will brown on the outside before completely cooked through on the inside and might cause the balls to explode.
- Use enough oil, so the rice balls are submerged. Use high-smoke point oils such as peanut oil, canola oil, and safflower which are meant for deep-frying.
- Do not overcrowd the pan. Fry in batches as needed to prevent the oil temperature from plummeting and enough space to move the balls freely.
- The dough will float to the surface when done. Cook a little longer until lightly browned to prevent them from collapsing.
How to make caramel syrup
You can either use the dry or wet method in making the caramel sauce. I like to use the wet method, which is simply adding ¼ cup of water to 1 cup of sugar and boiling off the mixture until thick and golden in color.
- Stir until the sugar is dissolved but once the mixture comes to a boil, DO NOT stir as the agitation may cause crystallization and result in a grainy caramel.
- Take the caramel off the heat when it's a shade slightly lighter than the color you like as it will continue to cook from the residual heat.
- Dip the fried rice balls in the caramel to fully coat or drizzle generously with the caramel. Work quickly as the syrup will thicken as it cools.
How to serve
- Carioca are amazing with tsokolate, coffee, tea or your favorite cold beverage for a midday snack or anytime you need a sweet treat!
- Store at room temperature for about 1 to 2 days. Depending on the ambient temperature, the balls might begin to "sweat" after awhile due to the caramel sugar.
- To keep longer, cover loosely with film and refrigerate. They'll last for about 5 to 7 days but please note the cold temperature will change the texture from chewy to hard.
Ingredients
For the Carioca
- 1 ½ cups glutinous rice flour
- 1 cup water (and 1 tablespoon or so more if needed)
- canola oil
For the Sugar Coating
- 1 cup sugar
- ¼ cup water
Equipment
- bamboo skewers
Instructions
- In a bowl, combine glutinous rice flour and 1 cup of water. Stir until flour is moistened. If needed, add 1 tablespoon of water at a time to form a firm but smooth and pliable dough. Dough should not feel dry or too sticky.
- Scoop about 1 teaspoonful of dough and roll in palm of hands into 1-inch balls. Using the sharp end of one bamboo skewer, poke through each dough ball.
- In a wide pan over medium heat, heat about 3-inches deep of oil. Gently add balls into the oil and cook, stirring occasionally, until they float to the top. Continue to cook for another 1 to 2 minutes or until golden.
- With a slotted spoon, remove from pan and drain on paper towels.
- Dip carioca in the sugar syrup until fully coated. Arrange in single layer on a wire rack set over a pan or on a parchment-lined baking sheet to cool.
- Skewer in bamboo skewers if desired.
For the Sugar Coating
- In a saucepan, combine dark brown sugar and ¼ cup water. Stir until sugar is dissolved.
- Over medium heat, bring to a boil. Continue to cook WITHOUT stirring until syrup golden brown.
Video
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
karla says
wonder if these would work in an air fryer? don't mind deep frying just curious. like the idea of the carmel but also got thinking about a cinnamon sugar coating maybe in a thin glaze like
Lalaine says
I've never tried it in an air fryer but sounds like a great option. Let me know how it turns out, I can't wait to use my air fryer!
Kristine Macabare-Adams says
Oh my goodness, thank you for posting this! My mother used to make this when I was a child and I absolutely loved it. I couldn't remember what it was called, but I just knew it was made of glutinous rice flour and it splattered in the frying pan lol. I'll try your barbecue stick method and see if that helps!
Lalaine says
This is one of my childhood favorites, too. Let me know how it turns out 🙂
Liza Reyes says
Thank you for sharing the recipe. I had this in Pampanga and been wondering how it's made then.
I used a Danish donut cast iron pan brushed with oil. I made caramel syrup for it. It is very good. Thanks again for sharing best pinoy recipes.
Lalaine says
Wow, interesting method! I have to try a donut pan, I hate deep-frying. 🙂 Thanks for the tip!
Bebs says
These look delicious. Will have to try them soon. Thanks for sharing!
Lalaine says
Thanks, Bebs 🙂
Sharon Jensen says
Love your recipe for Mucho. When I was in China, they made them using sweet potatoes instead of rice flour. Can I use your recipe to make them? If so, how?
Lalaine says
Hello, Sharon
Unfortunately, I haven't tried them using sweet potatoes so I wouldn't know how. I'll do some experimentation and research and would definitely post the recipe if successful. 🙂
Tito Anqui says
I tried your recipe , but they exploded like crazy. I think the water on the dough makes it explode.
Lalaine says
Hello Tito,
I am sorry to hear that, splattering oil can be very painful.
I am not sure if you read my whole post or went straight to the recipe? I recommended "Be sure to “poke” the dough balls with the bamboo stick before deep-frying to prevent them from “exploding” and to lessen the splattering of hot oil." I do include these tips on most of my post to share my experiences (what worked/what didn't) to guide readers through the process.
I hope you give the recipe another try and let me know if you have questions. I am here to help!
pmwfotos says
lol I use milk some people recipes I saw online use coconut milk, you have to turn down the heat also so they don't explode and use a oil screen, a couple of mine exploded too last night hehe but turn heat down a notch
Lalaine says
Thanks for the tips!
Row says
Hello Lalaine,
Carioca is one of my faves! Just made a batch using your recipe. I added some ready made shredded coconut to the mix. Turned out really good! The recipe is simple just the way I like it!
Thank You for sharing your recipe! I hope to try more of your recipes in the future!
Row
Lalaine Manalo says
Hi Row! You're very welcome. Glad it turned out really good. Let us know if you try out other recipes 🙂
Celeste says
On #4, is it 2 tablespoons water or 1/4 cup water?
Martha Duenas says
Thank you for the recipe!
Lalaine says
You're welcome 🙂
Benjie says
Hi!!! How you doing anyway thank on your recipes if you doing mine can you till the recipe of sapin sapin, some Pilipinos recipe
Thank you very much
Benjie
LC says
Love Carioca! I tried a recipe that used coconut milk instead of water, and I wanted to try this recipe to see if it would produce a lighter variation. I added in about 1/2 a cup of shredded coconut, and poked the balls before frying, but they were still exploding :/ Not the funnest experience, but they were still yummy and chewy! The only thing is that I didn't get them golden brown - mainly because I was afraid of more oil splatter! Did I do something wrong for them to still explode even though I poked them before frying?
Mia says
Hi Lalaine! Carioca is one of my favorite FilipIno desserts, ty for sharing your recipe.
I just made this but it came out hard instead of soft and chewy. I just fried it until golden. Is there such a thing as over kneading / over mixing rice flour? Thanks ?
Lalaine says
Hello Mia
No, the texture is not affected by over/undermixing but more of the flour and water ratio. The dough should not feel dry to touch but kind of soft but not too sticky. Did the carioca puff up during frying?
Elizabeth M. Pasaron says
This is one of my favorite..when someone shouts at the street "carioca"..
hurriedly i go out and bought bout 10sticks..
thanks Lalaine..now i can cook for my own..
jp says
yumm..
i have always wanted to try carioca.. now iknow how to.. 🙂
thanks ate lalaine.. 🙂
Lalaine says
You're welcome 🙂
JC says
Hi Ate Lalaine
Can I add some macapuno strings or shredded coconut?
If so, how much?
Best,
JC
Lalaine says
Yes, you can 🙂