Name: Filipino Carioca Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Filipino
Ingredients: 2 1/2 cups glutinous rice flour; 2 1/2 cups shredded sweetened coconut; 1 1/4 cups coconut milk; 2 cups neutral cooking oil for deep-frying (more if needed); 1 can coconut cream; 1/2 cup + 3 tablespoons brown sugar; 1/2 teaspoon salt

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Introduction

Filipino Carioca is a delightful treat made from glutinous rice and sweetened coconut, deep-fried to golden perfection and drizzled with a rich coconut caramel sauce. This snack is both chewy and sweet, perfect for sharing or enjoying as a comforting dessert.

Ingredients

2 1/2 cups glutinous rice flour
2 1/2 cups shredded sweetened coconut
1 1/4 cups coconut milk
2 cups neutral cooking oil for deep-frying (more if needed)
1 can coconut cream
1/2 cup + 3 tablespoons brown sugar
1/2 teaspoon salt

Instructions

Step 1: In a bowl, combine the glutinous rice flour, shredded sweetened coconut, and coconut milk. Mix until a dough forms. Scoop about a tablespoon of dough and shape it into a ball. Repeat until all dough is used; a cookie dough scooper can help with portioning.
Step 2: Heat the cooking oil in a saucepan over medium heat to about 350°F (175°C). Test the oil by dipping a skewer—bubbles forming around it mean the oil is ready. Fry the dough balls in batches for 4-5 minutes until lightly golden all over.
Step 3: Remove the fried balls with a slotted spoon and drain on paper towels to remove excess oil. Repeat with all the dough balls and set aside.
Step 4: In a separate saucepan, combine coconut cream, brown sugar, and salt. Bring to a boil over medium heat, then reduce heat slightly and simmer for 5-8 minutes, stirring occasionally until the sauce thickens.
Step 5: To serve, dip the fried balls in the coconut caramel sauce or thread about four balls onto wooden skewers and pour the sauce over them. Enjoy warm, either individually or on skewers.

Tips & Variations

Use a thermometer to maintain the oil temperature at 350°F for even frying and to avoid soggy or burnt balls.
If you prefer, substitute the brown sugar with palm sugar for a deeper, more traditional flavor.
For an extra coconutty touch, toast some shredded coconut and sprinkle over the finished dish before serving.
To make smaller bite-sized balls, use a teaspoon instead of a tablespoon for scooping the dough.

Storage

Store any leftover Carioca in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 3 days, then reheat in a toaster oven or skillet to restore crispiness. The coconut sauce can be refrigerated separately and warmed gently before serving.

How to Serve

The image shows several round cheese bread balls resting on a metal cooling rack. Each ball has a rough, textured surface with light golden brown spots indicating a baked, crispy outer layer. The cheese bread balls are placed on a turquoise fabric with decorative golden embroidery beneath the rack. The background has a soft focus, highlighting the front cheese bread balls with clear details of their crust and texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular coconut instead of sweetened shredded coconut?

Using unsweetened coconut will affect the sweetness and texture of the Carioca. If you prefer a less sweet version, you can use unsweetened coconut but consider adding a bit more sugar to the dough or sauce to balance the flavors.

What can I use if I don’t have coconut cream?

If coconut cream is unavailable, full-fat coconut milk can be used as a substitute, but the sauce may be slightly less thick and rich. You can reduce the coconut milk by simmering it longer to achieve a thicker consistency.