CARIOCA

 Filipinos are really fond of delicacies made from glutinous rice like Sapin-sapin, Kalamay Lansong, Espasol, Palitaw, and many more! And I can say that one of the simplest and easiest to make among these kakanins would be carioca. However, as simple as they are to make, I can honestly say that these are absolutely delicious—especially when they are still warm. I swear you’ll never stop with just one!

INGREDIENTS

For the Rice balls

1 cup glutinous rice flour

½ cup water more or less

oil for frying

For the Sugar Syrup

1 cup sugar

¼ cup water

INSTRUCTIONS

1 cup glutinous rice flour,½ cup water

Combine glutinous rice flour and water in a bowl and mix until a dough forms.

Get a tablespoon of the dough and roll it into a ball. Do the same for the rest of the dough. Poke holes through them to prevent them from breaking/bursting too much when fried.

oil

Pour oil into a pan/skillet and heat over medium heat.

Fry the balls in batches, if needed. Turn them from time to time for even cooking. Cook until they are light gold and double in size.

Remove the carioca balls from the hot oil and transfer them to a cooling rack lined with paper towels.

1 cup sugar,¼ cup water

Make the caramel syrup by combining the sugar and water in a saucepan. Stir until sugar is dissolved . Cook over medium-low heat until bubbly.

Turn the heat off and add the carioca balls to the pan. Gently stir to make sure the balls are fully coated with syrup.

Skewer the rice balls into bamboo sticks and serve!

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