Carioca
User Reviews
4.2
Carioca
Description
Carioca is made by mixing glutinous rice flour with water into a firm, pliable dough that’s rolled into small balls. These balls are pierced with a bamboo skewer through the center to reduce oil splattering and keep them intact during deep frying. They are fried in hot oil until they float and turn lightly golden, signifying a crisp outer shell and soft, chewy inside.
After frying, brown sugar is cooked in the oil until it begins to melt and caramelize. The rice balls are then stirred in to coat them evenly with the sticky caramel, which sets to a glossy, sweet exterior upon cooling. The final product offers contrasting textures of crisp caramel surface and tender rice dough within.
Carioca can be served directly on the skewers for easy eating and makes a traditional snack or dessert. Proper draining on a wire rack preserves the caramel coating without sticking, unlike paper towels.
Ingredients
- 1 ½ cups glutinous rice flour
- 1 cup water
- canola oil
- ½ cup sugar
Instructions
- In a bowl, place flour and carefully add water. Stir until flour is moistened. If needed, add 1 tablespoon of water at a time to form a firm but smooth and pliable dough. The dough should not feel dry or too sticky.
- Scoop about 1 teaspoonful of dough and roll in palm of hands into 1-inch balls. Using the sharp end of one bamboo skewer, poke through each dough ball.
- In a wide pan over medium heat, heat about 1 to 2 inches of oil. Carefully add balls into the oil and cook, stirring occasionally, until they float to the top. Continue to cook for another 1 to 2 minutes or until lightly golden.
- With a slotted spoon, remove from pan and drain on paper towels.
- Place the brown sugar in the oil and cook, stirring regularly, until it begins to melt.
- Add rice balls and cook, stirring regularly, until coated with caramel.
- Remove from the pan and drain on a wire rack. Skewer in bamboo skewers if desired.
Notes
- Use the sharp end of a bamboo skewer to pierce each dough ball before frying to reduce oil splattering and prevent bursting.
- Continue frying the balls for 1 to 2 minutes after they float to ensure a crisp, lightly browned surface and to prevent collapse.
- Drain the caramel-coated balls on a wire rack rather than paper towels to avoid the sticky coating adhering to the towel.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 147 kcal
% Daily Value*
| Calories | 147kcal | 7% |
| Carbohydrates | 24g | 8% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.02g | 1% |
| Sodium | 1mg | 0% |
| Potassium | 15mg | 0% |
| Fiber | 0.5g | 2% |
| Sugar | 8g | 16% |
| Calcium | 3mg | 0% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
You'll Also Love
