Combine flour, coconut milk and coconut flakes. Continue mixing until a dough is formed. Make into 1" to 1 1/2" balls and deep fry until color turns light brown. Set aside. Prepare the coating by combing the two ingredients and cook until mixture thickens. Remove from heat. Dip the karioka into the sauce until all sides are coated.
Cook the balls for about 6 minutes or until golden brown. Transfer the cooked karioka onto a plate lined with paper towels to soak up the excess oil. In a medium sauce pan, boil 1 cup brown sugar and 1 cup coconut milk until sticky.
Try this Carioca recipe and let me know your thoughts. 1. In a mixing bowl, combine sweet rice flour, sweetened shredded coconut, and coconut milk. Mix well until a dough is formed. 2. Scoop about a tablespoon and a half of the mixture then form into a ball shaped figure. Set aside. 3. Heat a cooking pot then pour-in cooking oil.
Karioka is deep fried until crunchy on the outside and chewy on the inside and covered with sweet coconut sugar sauce. Karioka is a popular snack in the Philippines and Filipinos all over the world. It is almost the same as Ilonggo Bitso-Bitso with the texture and taste.