Karioka Filipino Chewy Balls With Sweet Sugar Sauce Recipes
CARIOCA
Carioca recipe made of deep fried glutinous rice balls coated with caramel and then skewered in bamboo sticks
Provided by Lalaine Manalo
Categories Dessert
Time 30m
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 168 kcal, Carbohydrate 32 g, Protein 1 g, Fat 3 g, Sugar 16 g, ServingSize 1 serving
KARIOKA SWEET RICE BALLS
A Filipino family-favorite! These go fast at family gatherings. Can be served on skewers to prevent sticky fingers!
Provided by mystinkypete
Categories World Cuisine Recipes Asian Filipino
Time 30m
Yield 5
Number Of Ingredients 6
Steps:
- Mix rice flour, shredded coconut, and 3/4 cup coconut milk together in a bowl until dough is well mixed. Form dough into balls, about 1 tablespoon per ball.
- Heat oil in a pot over medium heat.
- Fry dough balls in the hot oil until lightly browned, about 5 minutes. Remove pot from heat and transfer balls to a paper towel-lined plate.
- Pour 1/2 cup coconut milk into a saucepan; bring to a boil. Stir brown sugar into hot coconut milk until liquid thickens, 2 to 3 minutes more. Remove saucepan from heat, cool coconut coating slightly, and dip balls into coating. Cool slightly before serving.
Nutrition Facts : Calories 414 calories, Carbohydrate 45.4 g, Fat 25.4 g, Fiber 2.9 g, Protein 3.5 g, SaturatedFat 15.8 g, Sodium 52.6 mg, Sugar 16.1 g
COUNTY FAIR KETTLE KORN
Don't you just love that kettle cooked popcorn available at county fairs? It's sweet; it's salty; it's deliciously crunchy. It's usually pretty expensive too! This is a great, SUPER EASY recipe to make it yourself - just like you enjoy at the fair - with only 3 ingredients! I ran across a similar recipe years ago online and tweaked it a bit... in other words, perfected it. I hope you enjoy!
Provided by LittleItaly
Categories < 30 Mins
Time 20m
Yield 6 cups popped, 3-5 serving(s)
Number Of Ingredients 3
Steps:
- You will need a large cooking pot. It should have a wide opening and be slightly shallow ( large, deep soup pots don't work as well.) Make sure you have a lid that fits!
- Place 2/3 cup popcorn inside pot. The pot will be the perfect size if the popcorn just barely covers the entire bottom of the pot in one layer.
- Stir in 1/3 cup oil of your choice and cover with the lid. Heat over ( MEDIUM for electric range, MED-LOW for gas ) range, giving the pot a good shake every 60 seconds or so, until you hear the first kernel pop.
- Carefully uncover and add the 1/4 cup white sugar, stir and re-cover with the lid. Shake the pot every 20-30 seconds until popping slows to 2-3 pops every few seconds.
- Remove from heat and dump into large mixing bowl. While hot and sticky, salt to taste, stirring well.
- Enjoy!
Nutrition Facts : Calories 278.4, Fat 24.2, SaturatedFat 3.1, Sodium 0.2, Carbohydrate 16.7, Sugar 16.6
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