Carioca Coconut Rice Balls—Sticky Caramel Glaze
Chef RV Manabat (adapted by JojoM)
Crispy-outside, chewy glutinous rice balls tossed in rich coconut caramel—classic Filipino street-food merienda you can fry at home.
Carioca Coconut Rice Balls—Sticky Caramel Glaze
No oven? No problem. These sticky-sweet coconut rice balls—crispy on the outside, chewy inside—are a beloved Filipino street food known as carioca (or karioka). Glazed in a rich coconut caramel, they’re an indulgent merienda that’s easy to make at home with pantry staples.
📝 Ingredients
Carioca Dough
- 280g (2 cups) glutinous rice flour
- 40g (½ cup) grated coconut (fresh or desiccated) — desiccated pops less in oil
- 300ml (1¼ cups) coconut milk
- 4g (1 tsp) white sugar
- pinch of fine salt
- 750ml (3 cups) neutral oil — for deep-frying
Coconut Caramel Glaze
- 200g (1 cup) packed brown sugar
- 240ml (1 cup) coconut milk
- 14g (1 tbsp) unsalted butter
🍡 Instructions
1. Make the Dough
- In a bowl, whisk together glutinous rice flour, sugar, and salt.
- Mix in grated coconut.
- Gradually add coconut milk, stirring until a soft, slightly tacky dough forms.
- Roll into 2.5–3 cm balls. For safety, poke a small hole through each ball with a skewer to release steam while frying.
2. Fry the Carioca
- Heat oil to 170–175°C (340–350°F).
- Fry balls in batches without crowding the pan. Stir gently while frying to prevent sticking.
- Cook for 4–6 minutes until golden and crisp.
- Drain on a rack. Optional: Skewer 3–4 balls onto sticks for street-food presentation.
3. Make the Coconut Caramel
- In a saucepan, combine brown sugar and coconut milk.
- Simmer over medium heat, stirring, until thickened and glossy.
- Stir in butter and turn off heat. Keep warm; if it thickens too much, loosen with a splash of coconut milk.
4. Glaze & Serve
- Toss or brush the fried balls in coconut caramel until fully coated.
- Serve warm. Leftovers? Reheat in the air fryer for a quick fix.
🍴 Tips & Tricks
- Avoid oil splatter by venting each dough ball with a skewer.
- Desiccated coconut makes less noise when frying but delivers a drier chew—still delicious.
- Batch fry for even crispness and to avoid sticky clumps.
- Freezer-friendly: Freeze shaped dough balls on a tray, then transfer to a bag. Fry straight from frozen when cravings hit.
💬 Comments
"Ginawa ko for potluck—naubos agad! Tip: tusukin talaga sa gitna para hindi pumuputok sa mantika."
— Mara, ★★★★★
"Wala akong fresh na niyog, desiccated gamit ko—less talsik, solid pa rin ang chewy bite."
— Ken, ★★★★★
"Perfect yung sarsa—nag-double batch ako para may pang-drizzle sa ice cream 😅"
— Lia, ★★★★
❓ FAQ
Q: Bakit pumuputok ang carioca habang piniprito?
A: Moisture trapped inside expands—especially if using fresh coconut. Poke each ball with a skewer before frying, and keep oil between 170–175°C.
Q: Pwede bang i-bake imbes na i-deep-fry?
A: Hindi magiging parehong crisp-chewy ang resulta. Pero pwede sa air fryer: 180°C for 8–10 minutes, then brush with glaze.
Enjoy your chewy, caramel-coated carioca—Filipino comfort food at its best! 🇵🇭✨
Carioca Coconut Rice Balls—Sticky Caramel Glaze
Chef RV Manabat (adapted by JojoM)Crispy-outside, chewy glutinous rice balls tossed in rich coconut caramel—classic Filipino street-food merienda you can fry at home.
Chef's Tips
Prick each ball with a skewer before frying to vent steam and reduce popping.
Desiccated or sweetened shredded coconut pops less than fresh; both work.
Fry in batches and give balls space so they don’t stick together.
You can freeze shaped, uncooked balls on a tray, then bag and fry from frozen.
Tools Used
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Ingredients
Carioca Dough
Coconut Caramel Glaze
Instructions
Make the Dough
- 1
In a bowl, whisk rice flour, sugar, and a pinch of salt. Mix in grated coconut.
- 2
Add coconut milk gradually until a soft, pliable dough forms—slightly tacky but rollable.
- 3
Roll into 2.5–3 cm balls; optionally poke a small hole through the center with a skewer to vent steam.
Fry the Carioca
- 1
Heat oil to 170–175°C (340–350°F) in a deep pan.
- 2
Fry in batches, giving space; stir gently so they don’t stick. Cook 4–6 minutes until golden and crisp.
- 3
Drain on a rack. Skewer 3–4 balls per stick if serving street-food style.
Cook the Coconut Caramel
- 1
In a saucepan, simmer brown sugar and coconut milk over medium heat, stirring, until thick enough to coat a spoon.
- 2
Stir in butter; turn off heat. Keep warm—if it thickens too much, loosen with a splash of coconut milk.
Glaze & Serve
- 1
Toss or brush fried balls with the coconut caramel until glossy and evenly coated.
- 2
Serve warm. Great for parties and merienda; leftovers can be reheated briefly in the air fryer.
Comments & Reviews
Lia
11/12/2025
Perfect yung sarsa—nag-double batch ako para may pang-drizzle sa ice cream 😅
Ken
11/12/2025
Wala akong fresh na niyog, desiccated gamit ko—less talsik, solid pa rin ang chewy bite.
Mara
11/12/2025
Ginawa ko for potluck—naubos agad! Tip: tusukin talaga sa gitna para hindi pumuputok sa mantika.
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Nutrition Facts
Serving Size: 1 skewer (about 3 balls)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
