Carioca recipe made of deep fried glutinous rice balls coated with caramel and then skewered in bamboo sticks
Servings: 12 servings
For the Carioca
- 1 1/2 cups glutinous rice flour
- 1 cup water (and 1 tablespoon or so more if needed)
- canola oil
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 1/4 cup water. Stir until sugar is dissolved.
Over medium heat, bring to a boil. Continue to cook WITHOUT stirring until syrup golden brown.
Calories: 168kcal | Carbohydrates: 32g | Protein: 1g | Fat: 3g | Potassium: 15mg | Sugar: 16g | Calcium: 2mg | Iron: 0.1mg