INGREDIENTS:
- 1 cup sweet rice flour (alternative: glutinous rice flour or malagkit)
- 3/4 cup coconut milk
- 1 cup sweetened shredded coconut
- 2 cups cooking oil
For the Coating:
- 1/2 cup coconut milk
- 1/4 cup brown sugar
HOW TO COOK:
- Combine the sweet rice flour, sweetened shredded coconut, and coconut milk in a mixing bowl.
- Mix the ingredients well until a dough is formed.
- Scoop about 1 & 1/2 tbsp of the mixture then form into ball shaped figures. Set aside.
- Prepare a cooking pot, heat it, then pour- in the cooking oil.
- Deep fry the ball- shaped doughs in medium heat for 5 to7 minutes or until the color turns light to medium brown.
- Turn off the heat and remove the Carioca balls from the cooking pot.
- Transfer the Carioca balls to a plate lined with paper towel. Set aside.
For the Coating:
- Heat a sauce pan and pour- in the coconut milk.
- Let the coconut milk boil, then add the brown sugar.
- Stir continuously until the mixture thickens then turn off the heat.
- Dip the Carioca balls into the coating.
- You can skewer, if desired. Serve and enjoy!
IMAGE: pinterest.com
Also try: Caramelized Pilipit
