Karioka Sweet Rice Balls

Recipe View 5 mins In a mixing bowl, combine the rice flour, shredded coconut, and ¾ cup of coconut milk. Mix well until a smooth, pliable dough forms. (Approximately 5 minutes)

Recipe View 10 mins Roll the dough into small balls, about 1 tablespoon each. Aim for uniform size for even cooking. (Approximately 10 minutes)

Recipe View 5 mins Heat the vegetable oil in a deep pot or fryer over medium heat until it reaches 325°F (160°C). Use a thermometer for accuracy. (Approximately 5 minutes)

Recipe View 7 mins Carefully add the rice balls to the hot oil, being careful not to overcrowd the pot. Fry until they are golden brown and cooked through, about 5-7 minutes, flipping occasionally to ensure even browning. (Approximately 7 minutes)

Recipe View 2 mins Remove the fried rice balls with a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil. (Approximately 2 minutes)

Recipe View 5 mins In a saucepan, combine the ½ cup of coconut milk and brown sugar. Bring to a simmer over medium heat, stirring constantly until the sugar is dissolved and the mixture thickens into a syrupy glaze, about 3-5 minutes. (Approximately 5 minutes)

Recipe View 5 mins Remove the saucepan from the heat and let the coconut glaze cool slightly. Dip each fried rice ball into the glaze, coating it evenly. (Approximately 5 minutes)

Recipe View Place the glazed karioka on a wire rack to allow the glaze to set slightly before serving. Best enjoyed warm!