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fried sticky rice balls with brown sugar glaze in bamboo skewers
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4.15 from 34 votes


Carioca recipe made of deep fried glutinous rice balls coated with caramel and then skewered in bamboo sticks
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dessert
Cuisine: Filipino
Keyword: carioca, tungi-tungi
Servings: 12 servings
Calories: 168kcal
Author: Lalaine


  • bamboo skewers


For the Carioca

  • 1 1/2 cups glutinous rice flour
  • 1 cup water (and 1 tablespoon or so more if needed)
  • canola oil

For the Sugar Coating

  • 1 cup sugar
  • 1/4 cup water


  • 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