Best 2 Karioka Filipino Chewy Balls With Sweet Sugar Sauce Recipes
Karioka, also known as nilupak, is a popular Filipino dessert made from chewy tapioca balls coated in a sweet, sugary syrup. Originating from the Visayan Islands, this delectable treat combines the contrasting textures of soft, yielding tapioca pearls and a crunchy sugar coating, creating a delightful symphony of flavors and textures in every bite. The sweet sauce, made from a combination of sugar, water, and pandan leaves, provides a luscious glaze to the tapioca balls, enhancing their natural sweetness. This recipe includes detailed instructions for making both the tapioca balls and the sweet sugar sauce, ensuring a perfect balance of flavors and textures. Additionally, the article explores variations of karioka, such as those made with different colors of sugar and flavored syrups, providing readers with creative ideas to customize this classic Filipino dessert to their liking.
Here are our top 2 tried and tested recipes!
CARIOCA
Carioca recipe made of deep fried glutinous rice balls coated with caramel and then skewered in bamboo sticks
Provided by Lalaine Manalo
Categories Dessert
Time 30m
Number Of Ingredients 5
Steps:
- In a bowl, combine glutinous rice flour and 1 cup of water. Stir until flour is moistened. If needed, add 1 tablespoon of water at a time to form a firm but smooth and pliable dough. Dough should not feel dry or too sticky.
- Scoop about 1 teaspoonful of dough and roll in palm of hands into 1-inch balls. Using the sharp end of one bamboo skewer, poke through each dough ball.
- In a wide pan over medium heat, heat about 3-inches deep of oil. Gently add balls into the oil and cook, stirring occasionally, until they float to the top. Continue to cook for another 1 to 2 minutes or until golden.
- With a slotted spoon, remove from pan and drain on paper towels.
- Dip carioca in the sugar syrup until fully coated. Arrange in single layer on a wire rack set over a pan or on a parchment-lined baking sheet to cool.
- Skewer in bamboo skewers if desired.
Nutrition Facts : Calories 168 kcal, Carbohydrate 32 g, Protein 1 g, Fat 3 g, Sugar 16 g, ServingSize 1 serving
KARIOKA SWEET RICE BALLS
A Filipino family-favorite! These go fast at family gatherings. Can be served on skewers to prevent sticky fingers!
Provided by mystinkypete
Categories World Cuisine Recipes Asian Filipino
Time 30m
Yield 5
Number Of Ingredients 6
Steps:
- Mix rice flour, shredded coconut, and 3/4 cup coconut milk together in a bowl until dough is well mixed. Form dough into balls, about 1 tablespoon per ball.
- Heat oil in a pot over medium heat.
- Fry dough balls in the hot oil until lightly browned, about 5 minutes. Remove pot from heat and transfer balls to a paper towel-lined plate.
- Pour 1/2 cup coconut milk into a saucepan; bring to a boil. Stir brown sugar into hot coconut milk until liquid thickens, 2 to 3 minutes more. Remove saucepan from heat, cool coconut coating slightly, and dip balls into coating. Cool slightly before serving.
Nutrition Facts : Calories 414 calories, Carbohydrate 45.4 g, Fat 25.4 g, Fiber 2.9 g, Protein 3.5 g, SaturatedFat 15.8 g, Sodium 52.6 mg, Sugar 16.1 g
Tips:
- To make sure the karioka balls are cooked evenly, make sure the oil is hot enough before adding them.
- If you don't have a candy thermometer, you can check if the sugar syrup is ready by dropping a small amount into a bowl of cold water. If it forms a soft ball, it is ready.
- For a richer flavor, use brown sugar instead of white sugar in the sugar syrup.
- If you want the karioka balls to be extra chewy, add a little bit of cornstarch to the batter.
- Serve the karioka balls warm or at room temperature, drizzled with the sweet sugar sauce.
Conclusion:
Karioka is a delicious and easy-to-make Filipino dessert that is perfect for any occasion. With its chewy texture and sweet sugar sauce, it is sure to be a hit with everyone who tries it. So next time you are looking for a sweet treat, give karioka a try. You won't be disappointed!
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