For the Carioca- 1 1/2 cups glutinous rice flour- 1 cup water (and 1 tablespoon or so more if needed)- oilFor the Sugar Coating- 1 cup sugar- 1/4 cup waterEquipment- bamboo skewers


- In a bowl, combine glutinous rice flour and the 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 oil and cook, stirring occasionally, for about 7 to 10 minutes or until golden. Do not overcrowd pan, cook in batches as needed. - 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.For the Sugar Coating- In a saucepan, combine dark brown sugar and 1/4 cup water. Stir until sugar is dissolved.- Over medium heat, bring to a boil. Continue to cook WITHOUT stirring until syrup golden brown.

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