For a richer flavor, use coconut oil for frying. If the dough is too dry, add a tablespoon of coconut milk at a time until it reaches the desired consistency. To prevent the karioka from sticking together, toss them lightly in a bit of shredded coconut after glazing. These are best served fresh, but can be stored in an airtight container at room temperature for up to 2 days.
Karioka Sweet Rice Balls
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PREP TIME10 mins
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COOK TIME10 mins
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TOTAL TIME30 mins
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SERVING5 People
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VIEWS18
Delight in these delectable Filipino treats! Karioka are chewy, coconut-infused sweet rice balls, deep-fried to golden perfection and drizzled with a luscious, caramelized coconut milk glaze. Perfect for sharing (or not!) and guaranteed to be a crowd-pleaser.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate45 g
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Fiber3 g
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Protein4 g
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Saturated Fat16 g
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Sodium53 mg
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Sugar16 g
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Fat25 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
In a mixing bowl, combine the rice flour, shredded coconut, and ¾ cup of coconut milk. Mix well until a smooth, pliable dough forms. (Approximately 5 minutes)
02
Step
10 mins
Roll the dough into small balls, about 1 tablespoon each. Aim for uniform size for even cooking. (Approximately 10 minutes)
03
Step
5 mins
Heat the vegetable oil in a deep pot or fryer over medium heat until it reaches 325°F (160°C). Use a thermometer for accuracy. (Approximately 5 minutes)
04
Step
7 mins
Carefully add the rice balls to the hot oil, being careful not to overcrowd the pot. Fry until they are golden brown and cooked through, about 5-7 minutes, flipping occasionally to ensure even browning. (Approximately 7 minutes)
05
Step
2 mins
Remove the fried rice balls with a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil. (Approximately 2 minutes)
06
Step
5 mins
In a saucepan, combine the ½ cup of coconut milk and brown sugar. Bring to a simmer over medium heat, stirring constantly until the sugar is dissolved and the mixture thickens into a syrupy glaze, about 3-5 minutes. (Approximately 5 minutes)
07
Step
5 mins
Remove the saucepan from the heat and let the coconut glaze cool slightly. Dip each fried rice ball into the glaze, coating it evenly. (Approximately 5 minutes)
08
StepPlace the glazed karioka on a wire rack to allow the glaze to set slightly before serving. Best enjoyed warm!
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Please Rate
Wilton Murphy
Jun 15, 2025The directions were very clear and easy to follow. I'll definitely be making these again.
Lucinda Prosaccoberge
Jun 13, 2025These were so easy to make, and the glaze is amazing! My kids loved them!
Tessie Feest
Jun 1, 2025I tried using a different type of flour, and it didn't work as well. Stick to the rice flour for the best results!
Robin Corkery
May 26, 2025I've been looking for a good karioka recipe for ages, and this one is perfect. Thank you!