A Sweet Bite of History

Karioka, also known as Carioca, is a beloved Filipino dessert that has its roots in the street food culture of the Philippines. This delightful snack is a common sight in the bustling streets of Manila, sold by vendors from small, mobile carts. Its name is derived from the words “Kari” meaning “coconut”, and “oka” meaning “rice”, a testament to the two main ingredients that make up this delicious treat.

The Essentials and Substitutes

The main ingredients of Karioka are simple: glutinous rice flour, brown sugar, and coconut cream. The dough is deep-fried until golden brown, then coated in a brown sugar glaze that hardens slightly as it cools, giving the Karioka its signature crunch on the outside while staying chewy on the inside.

While these ingredients are quite straightforward, there are possible substitutions you can make if needed. You can swap the glutinous rice flour with regular rice flour if the former is unavailable, but this may result in a less chewy texture. If you can’t find coconut cream, coconut milk can be used as a substitute, although it may impart a slightly less rich flavor.

Savoring the Karioka

Karioka is best enjoyed fresh out of the pan while the sugar glaze is still slightly warm and the dough balls are at their crunchiest. However, these treats also hold up well and maintain their delicious chew when stored properly in an airtight container.

In terms of pairing, Karioka goes well with a cup of hot coffee or tea, making it a perfect mid-afternoon snack. It’s also a popular dessert at family gatherings and fiestas, often served alongside other Filipino sweets.

In conclusion, Karioka is a simple yet satisfying dessert that truly embodies the spirit of Filipino cuisine. Its combination of chewy, sweet, and crunchy makes it irresistible to anyone who tries it. So whether you’re a seasoned cook or a newbie in the kitchen, why not give this delightful Filipino dessert a try? You might just find your new favorite snack.

Ingredients

1. 3 cups glutinous rice flour
2. 1 can coconut cream (warmed up in separate cup)
3. 4 tbsp brown sugar
4. Olive Oil (for frying)

Glaze Ingredients:

1. 2 cups 3 tbsp brown sugar
2. 1 can coconut cream

Instructions

1. Combine glutinous rice flour and brown sugar. Mix these dry ingredients. Add a can of warmed coconut cream to the mixture. Stir all ingredients until they form a clay-like dough.
2. Heat up a pot of oil. When it’s ready (check using the chopstick method: if the oil bubbles around a dipped chopstick it’s ready), use an ice cream scooper to scoop out the dough. Make a hole in the middle of each dough ball before frying for about 2-3 minutes or until golden brown. Avoid overcrowding the pot.
3. In a separate pan, mix coconut cream and brown sugar. Stir it until all the sugar has dissolved and let it simmer until it thickens.
4. After all the Karioka balls are fried, dip them into the coconut sugar glaze and set them aside. They can be served immediately or allowed to cool until the glaze hardens slightly. Enjoy!

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Here’s my youtube video on how I made this amazing dessert!