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.

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📝 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

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🍡 Instructions

1. Make the Dough

1. In a bowl, whisk together glutinous rice flour, sugar, and salt.
2. Mix in grated coconut.
3. Gradually add coconut milk, stirring until a soft, slightly tacky dough forms.
4. 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

1. Heat oil to 170–175°C (340–350°F).
2. Fry balls in batches without crowding the pan. Stir gently while frying to prevent sticking.
3. Cook for 4–6 minutes until golden and crisp.
4. Drain on a rack. Optional: Skewer 3–4 balls onto sticks for street-food presentation.

3. Make the Coconut Caramel

1. In a saucepan, combine brown sugar and coconut milk.
2. Simmer over medium heat, stirring, until thickened and glossy.
3. Stir in butter and turn off heat. Keep warm; if it thickens too much, loosen with a splash of coconut milk.

4. Glaze & Serve

1. Toss or brush the fried balls in coconut caramel until fully coated.
2. Serve warm. Leftovers? Reheat in the air fryer for a quick fix.

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🍴 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.

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💬 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, ★★★★

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❓ 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.

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Enjoy your chewy, caramel-coated carioca—Filipino comfort food at its best! 🇵🇭✨