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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 balls 49g Recipe makes 30 balls) |
||
| Calories 137 | ||
| Calories from Fat 60 | (44%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.8g | 10% | |
| Saturated Fat 5.9g | 29% | |
| Monounsaturated Fat 0.3g | ||
| Polyunsaturated Fat 0.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 18mg | 0% | |
| Potassium 74mg | 2% | |
| Total Carbohydrate 18.6g | 6% | |
| Dietary Fiber 1.3g | 5% | |
| Sugars 9.0g | ||
| Protein 1.6g | 3% | |
Karioka (Filipino Chewy Balls) With Sweet Sugar Sauce
30 -40 balls
Ingredients
- 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
1
DOUGH: Mix 2 cups of mochiko and 2 cups of coconut milk together. Mixture will be very wet. Add macapuno to the dough.2
Make into 1" to 1 1/2" balls and deep fry. (TIP: while forming, using two spoons. Then, immediately put into frying pan).3
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.
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Browse similar recipes by category
- Course > Appetizers
- Course > Lunch/Snacks > Snacks
- Main Ingredient > Pasta, Rice & Grains > Rice
- Cuisine > Asian > Southeastern > Filipino
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > Beginner Cook
- Preparation > Simple > 3 or Less Steps
- Preparation > Inexpensive
- Preparation > Presentation > Finger Food
- Preparation > Technique > Deep Fry
- Occasion > Brunch
- Occasion > Taste/Mood > Sweet
- Occasion > To Go... > Brown Bag
- Dietary > Kosher
- Dietary > Vegetarian > Vegan
- Dietary > Low in... > Low Sodium
Featured Reviews for This Recipe
From: Chef #728589
On Jan 15, 2008
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.
From: #39568
On Jan 21, 2006
This is a good and easy treat for the family. Like the Chef mentioned here, some people do not like it sweet so my family eat these by themselves while still warm. Crunchy on the outside and gooey inside. Very satisfying. Thanks for posting!
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