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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%
how is this calculated?

Karioka (Filipino Chewy Balls) With Sweet Sugar Sauce

Recipe #146225 | 20 min | 5 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Secret Teenage Chef
Nov 25, 2005

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.

30 -40 balls (change servings and units)

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 skewers (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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Featured Reviews for This Recipe

From: Chef #1128783

On Jan 17, 2009

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.

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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.

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From: Chef #345009

On Aug 28, 2006

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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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