Karioka (Deep Fried Glazed Coconut Rice Balls)

When made, these resemble something that you’d find at a fair with the puffy, doughy circles, but they are light and tasty.


3 c oil for frying
1 c light brown sugar
¼ c coconut milk
2 c mochiko
2 c sweetened flake coconut
1 ½ c coconut milk
bamboo skewers


In a mixing bowl, combine Mochiko, flaked coconut and coconut milk. Take two tablespoons of the dough and shape into a ball. Set aside. Heat up the oil in a wok or deep pan to medium-high heat. Cook the balls for about 5 to 7 minutes or until golden brown. Transfer the cooked karioka onto a plate lined with paper towels to soak up the excess oil. Set aside.

In a medium saucepan, combine brown sugar and coconut milk. Bring to a boil and then remove from heat. Dip the karioka in the brown sugar glaze until completely coated. Carefully place four of the karioka into each bamboo skewer. Serve immediately.

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