Recipe for Filipino Carioca Balls


Carioca are balls of dough deep fried in oil. They're similar to beignets, the fried dough goodies from Louisiana. This carioca recipe yields 40 pieces.

INGREDIENTS FOR MAKING CARIOCA


2-1/2 cups glutinous-rice flour (mochiko can be used)
1 cup skim milk
2 tablespoons evaporated milk
2 tablespoons water
1 teaspoon salt
1 teaspoon baking powder
1 cup coconut flakes
1 cup macapuno (sweet preserved strips of young coconut)
oil for deep-frying

PROCEDURE FOR MAKING CARIOCA


1.  Combine the skim milk, evaporated milk and water to make a milk mixture.

2. In a bowl, combine the rice flour, salt, baking powder, coconut flakes, macapuno and the milk mixture. Blend well.

3. Shape one-tablespoon portions of the dough into balls. You can roll the balls between your palms.

4. Heat enough oil in a wok for deep-frying.

4. Gently Drop the balls into the wok. 

5.  Deep-fry until golden brown.

6.  Scoop the balls out and drain on a paper towel before serving.

Carioca
is sold on sticks in the streets of the Philippines. For special occasions, a glaze of brown sugar is drizzled over carioca balls. 

*mochiko - Japanese flour made from glutinous or sticky rice