Monday, February 19, 2018

Carioca/karioka recipe





for the dough

2 cups Glutinous rice flour
1/2 Sweetened coconut or desiccated coconut
1 cup Water

For the sugar coating

1 cup Brown sugar dark or light
1/2 cup Water

3 cups og vegetable or canola oil for frying
 Bamboo skewers (optional)
 Procedure:

1) In a large bowl combine the flour and the coconut. Add in the water in 3 addition mix well until it form like a dough. (if your dough is too dry add 1 tsp of water at a time. If its too wet add water 1 tsp at a time until you reach the right consistency of the dough. But I find the wetter the dough the better.)

2) Lined a baking pan with parchment paper or foil sprinkle it with cornstarch if using foil to prevent the dough from sticking.

3) Add 3 cups of oil into the frying pan let this heat up over medium high heat.

4) Now shape the dough into a bowl I use small ice cream  scooper to get  the same sizes. Once you shape the dough into a ball put it into the baking pan that you line with foil or parchment paper.

5) Fry each ball until its start getting golden brown about 6-8 minutes stirring  constantly . ( to prevent from the dough bursting or popping make a whole by inserting a bamboo skewers or a toothpick. Also if your dough is a little bit wetter it burst less.)

This is what it looks like after frying.

Prepare the syrup:

1) In a pot combine the water and the brown sugar bring it to a boil over medium high heat for about 6-8 minutes or until the mixture has bubbled up.
2)Once you mixture looks like this you can now add the Carioca balls and continue mixing until all the syrup are gone. Turn the heat off.


3)You can just serve like this or you can put them in a bamboo skewers.

enjoy.

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