Filipino Carioca

The delightful aroma of frying balls of glutinous rice envelops the kitchen as you prepare to savor a beloved Filipino treat. Filipino Carioca is a sweet, chewy snack made from glutinous rice flour and shredded coconut, deeply fried to golden perfection, and served with a delicious coconut cream sauce. The simplicity of the ingredients combines to create a comforting dish that you can whip up in about an hour, ensuring success with each bite.

This recipe is perfect for gatherings, casual snacking, or a sweet finish to any meal. Carioca can be made ahead of time and stored, allowing you to enjoy the benefits of this treat at your leisure.

Why You’ll Love This Recipe

• The chewy texture of the rice balls contrasts beautifully with the luscious coconut cream sauce.
• It takes only about an hour from start to finish.
• Deep-frying creates a crispy outer layer while maintaining a soft interior.
• The rich coconut flavor shines through, making it a tropical delight.

What You’ll Need

Gather the following ingredients to create your Filipino Carioca.

For the Dough

• 2 1/2 cups glutinous rice flour
• 2 1/2 cups shredded sweetened coconut
• 1 1/4 cups coconut milk
• 1/2 teaspoon salt

For Frying

• 2 cups neutral cooking oil for deep-frying (more if needed)

For the Sauce

• 1 can coconut cream
• 1/2 cup + 3 tablespoons brown sugar

Note: Use unsweetened coconut if preferred.

Substitutions & Swaps

• Glutinous rice flour: Use regular rice flour for a different texture.
• Coconut milk: Substitute with almond or soy milk in a pinch.
• Shredded coconut: Use fresh coconut for a more intense flavor.

How to Make It

Prepare to create these delightful treats with these straightforward steps.

Mix the Dough

In a bowl, mix the glutinous rice flour, shredded coconut, and coconut milk until a dough forms. Scoop out about a tablespoon of dough and shape it into a ball. Repeat until all the dough is used up. A cookie dough scooper is helpful for this.

Heat the Oil

Heat the cooking oil in a saucepan over medium heat to about 350 degrees. To test if the oil is hot, dip a skewer into it. When bubbles form around the skewer, the oil is ready.

Fry the Balls

Fry the dough balls in batches for 4-5 minutes or until lightly browned all over. Scoop onto a strainer lined with paper towels to remove excess oil. Repeat until all the balls are cooked. Set aside.

Make the Sauce

In a saucepan, stir together the coconut cream, brown sugar, and salt. Bring to a boil over medium heat. When it starts to boil, lower the heat slightly, stir, and cook for 5-8 minutes or until the mixture has thickened.

Serve

Dip the balls into the sauce, or to avoid sticky fingers, thread about four balls onto a wooden skewer and pour the caramel sauce over. Serve individually or on skewers.

How to Store It

Fridge: Store for up to 3 days in an airtight container.
Freezer: No, due to the texture change upon thawing.
Reheat: Warm in the microwave for 15-20 seconds.

Tips for Best Results

• Ensure the oil is hot enough before frying to achieve a crispy texture.
• Shape the dough balls uniformly for even cooking.
• Stir the sauce frequently to prevent sticking or burning.
• Use fresh ingredients for the best coconut flavor.

Serving Suggestions

• Enjoy as a snack with fresh tropical fruit.
• Serve as a dessert at Filipino-themed gatherings.
• Pair with hot coffee or tea for a comforting afternoon treat.