Easy Filipino Karioka (Fried Sweet Rice Balls)
This Easy Filipino Karioka is a popular street food snack that is so delicious and easy to prepare! They’re sweet, chewy, and so addicting that you’ll want more.
Equipment
- Food scale or measuring cups
- Large mixing bowl
- Spatula
- Tablespoon
- Chopstick
- Large frying pan
- Wire cooling rack
- Slotted spoon or spider skimmer
- 6-inch bamboo skewers
Pro TipIf a recipe calls for it, use a food scale to weigh ingredients in grams for the best results! Use the options below to toggle between cups or grams.
Ingredients
Plain Karioka
- 200 grams Glutinous Rice Flour (I used Mochiko)
- 160 grams Full-fat coconut milk (you can also use water)
- 2 cups Vegetable oil (for frying)
Caramel Coating
- 100 grams Brown sugar
Coconut Karioka (Optional)
- 200 grams Glutinous Rice Flour (I used Mochiko)
- 75 grams Sweetened shredded coconut
- 180 grams Full-fat coconut milk (you can also use water)
Coconut Syrup (Optional)
- 150 grams Light brown sugar
- 120 grams Full-fat coconut milk
Instructions
Karioka
- Combine sweet rice flour, coconut milk, and shredded coconut (if using) in a large bowl. Mix the ingredients with a spatula until a shaggy dough has formed. Then use your hands to knead it together to form into a ball.
- Use a tablespoon to form small balls of dough. Then, use your hands to roll the dough into smooth balls. You should have around 18 pieces of dough.
- Take a chopstick and poke a hole through each dough ball. This step is crucial. It will prevent the dough balls from bursting when frying. Do not skip this step!
- Fill a large frying pan with oil and place it over medium heat. Once the oil reaches a stable 350° Fahrenheit, carefully add the dough balls to the pan. Fry them until they turn a light golden brown and have slightly increased in size, turning them occasionally to ensure they cook evenly all around. Do not fry them until golden brown as you might risk them bursting. Transfer the cooked karioka to a wire rack to cool and drain any excess oil while you make the caramel or syrup.
Caramel Coating
- Using the same pan to cook the karioka, reduce the heat to low, and add the light brown sugar to the oil. Wait until the sugar starts to dissolve and melt.
- Return the cooked karioka to the oil and melted sugar, and gently toss until everything is well coated in the caramel.
- Use a slotted spoon or spider strainer to remove the caramel-coated karioka from the pan. Shake off any excess oil and place the coated karioka on a wire rack to cool. It's important to avoid letting them stick together, as it can be difficult to separate them once the sugar has cooled and hardened.
- When the caramel is cool to the touch, skewer the karioka. Three on each stick, and serve!
Coconut Syrup
- Combine the light brown sugar and coconut milk in a saucepan over medium-low heat. Cook until all the sugar has dissolved and it starts to thicken. Allow to cool slightly before using.
- Skewer the karioka, three on each stick, then pour the coconut syrup over top. Serve and enjoy!
Notes
- Maintain oil temperature. Use an instant-read food thermometer to keep the heat of the oil at a stable 350° Fahrenheit during frying. Too low and the karioka will absorb more grease. Too high, and they will easily brown on the outside before being cooked through on the inside, which can cause the karioka to burst.
- An alternative way to check oil temperature. Take one end of a wooden skewer (not a toothpick) or a wooden spoon and dip it in the oil. If bubbles are forming around it and they float up, your oil is ready, if it's bubbling vigorously, it's too hot. This method doesn’t guarantee an accurate reading.
- The nutritional information below is for plain karioka and caramel.
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