Prep 5 mins
Cook 15 mins
Mmm.. Karioka is such a simple and portable snack. It's sweet&crunchy on the outside, chewy on the inside, and yummy! This is kind of like kushi-dango, but with coconut. Makes ALOT of balls.
- 2 cups mochiko sweet rice flour (glutinous rice flour)
- 3 cups coconut milk, buy 2 cans
- 3⁄4 cup coconut, sport strings (macapuno)
- 1 cup brown sugar
- oil, for frying
- bamboo skewer (usually four balls onto one skewer) (optional)
- DOUGH: Mix 2 cups of mochiko and 2 cups of coconut milk together. Mixture will be very wet. Add macapuno to the dough.
- Make into 1" to 1 1/2" balls and deep fry. (TIP: while forming, using two spoons. Then, immediately put into frying pan).
- SAUCE: Boil 1 cup coconut milk and brown sugar until sticky. Dip karioka into the sauce and eat or pour/drizzle the sauce on the karioka. Skewer. Some people don't like their karioka sweet so they just roll/dust brown sugar on top of the karioka while its hot.
love it!!! family and friends look for it whenever we have parties. Thank you for sharing.
Made it today, the batter is way too wet. When I fried the first one as a test, it turned out like a patty. Had to add about another cup of mochiko to be able to form a ball, which worked. The outcome was good, tasty and chewy in the inside. But my sister-in-laws was more hollow in the inside and light and airy (which is what I was trying to achieve... not dense like this.
You had the right concept, but this recipe is WAY too wet. Wet mochiko is not easy to form into a ball, and you should use your hands, not have to use spoons to form it. If it works for you congrats but it did not work for me. Use only enough coconut milk to make the dough crumble and fry at 375 degrees for a few minutes.