Recipe by Secret Teenage Chef
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)
Directions See How It's Made
- 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.