Karioka, also known as kakanin or Filipino sweet snack, is a popular treat in the Philippines. It is made from glutinous rice flour mixed with sugar, coconut milk, and vanilla or coconut extract. The mixture is then shaped into small balls or flattened into discs, and often filled with sweetened mung beans or coconut shreds.
One of the most popular versions of karioka is the “biko” which is made by cooking glutinous rice with coconut milk, sugar and a little salt. This mixture is then placed in a container and topped with more coconut milk and sugar before being steamed. Once it is done, it is cut into small squares and serve.
Another variation of karioka is “puto karioka” which is a steamed rice cake that is also made from glutinous rice flour mixed with sugar, coconut milk, and vanilla. It is shaped into small cups and often filled with sweetened mung beans or coconut shreds before being steamed.
Karioka is often served as a dessert or snack, and is commonly found at festivals and street food vendors. It can also be found in Filipino bakeshops and can be purchased in packs as a take-home treat.
In addition to its delicious taste, karioka is also known for its chewy texture, making it a satisfying snack to munch on. It is also relatively easy to make, making it a popular choice for home cooks looking to make a traditional Filipino treat.
Overall, karioka is a delicious and popular snack in the Philippines, with a wide variety of flavors and fillings to choose from. It’s a perfect snack for any time of the day and can be enjoyed by people of all ages.
- In a mixing bowl, add glutinous rice flour and desiccated coconut then mix.
- Gradually add coconut milk while mixing until well-incorporated.
- Transfer dough in a bowl and cover with plastic wrap. Refrigerate for 15 minutes to firm up.
- To form the balls, scoop 1 tablespoon of dough and roll into small-equally sized balls.
- Place formed balls in a slightly greased plate so they won’t stick.
- Continue forming the balls until you’ve used up all the dough. Frying the Rice Balls
- In a deep pan, heat cooking oil over medium heat.
- Drop the balls carefully into the pan and fry until it floats and turns light golden brown.
- Remove fried balls from the pan and place on a plate lined with paper towel or strainer to drain off excess oil. Set aside. Sauce
- In a pan over medium heat add water and brown sugar. Stir until it starts bubbling and thicken.
- Drop fried balls into the pan and roll until balls are covered with the melted sugar mixture.
- Remove from the heat. Serve balls in skewer or on a plate lined with banana leaf (optional). Enjoy!