Heat the coconut milk in a saucepan over medium heat, stirring constantly, for 10 to 15 minutes. Stir to prevent the coconut milk from clotting or solidifying.
Filipino sticky rice balls, know in the Philippines as carioca, are a tasty treat made from rice flour and coconut, then covered with sweet coconut milk and a brown sugar glaze. They are served year-round, but are especially popular during the holidays. Carioca can be purchased from shops and street vendors, and can be served in a dish or on bamboo skewers.
- 2 1/2 cups malagkit rice flour
- 1 cup coconut milk
- 1 cup brown sugar
- 1 cup water
- 1 teaspoon baking powder
- 1 cup macapuno
- 1 cup milk
- 1-2 cups vegetable oil
- Wok or saucepan
- Paper towels
- Bamboo skewers
Creating The Glaze
Add the brown sugar to the coconut milk while stirring. Adding the brown sugar a spoonful at a time may take longer, but it will prevent the sugar from forming clumps.
Stir the mixture over medium heat until it becomes syrupy. The mixture will become somewhat opaque when it it ready.
Turn of the heat and set the glaze aside.
Creating The Rice Balls
Mix the malagkit rice powder, the baking powder, and the macapuno, otherwise known as sweet preserved strips of coconut, in a bowl.
Add the milk and water to the mixture and mix well. The dough should become thick and malleable.
Heat the oil in a wok or saucepan.
Use two tablespoons to shape the rice dough mixture into balls. You can do this by hand, but using tablespoons makes the process quicker and easier.
Place the dough balls in the heated oil--do it one at a time, gently, in order to keep the oil from splattering.
Cook the dough balls for about 10 minutes or until golden brown. Turn them every minute or so to avoid burning.
Remove the cooked dough balls from the pan and place on a draining rack or on several layers of paper towels. Let the dough balls rest for about five minutes to allow any excess oil to drain.
Serving The Finished Product
Pierce a cooked sticky rice ball with a bamboo skewer. Repeat the process three more times, so that you have four rice balls on your skewer.
Adjust the rice balls so that you have about three inches available on each side of the skewer, to use as handles, and so that the rice balls are evenly dispersed.
Set your skewer on a plate and pour the glaze over the top of it. Rotate your skewer while pouring the glaze for maximum coverage.
Repeat the skewering and glazing process for each of your skewers.
How to Make Biko
Traditional Filipino cuisine consists of a variety of dishes that are relatively simple to cook and a joy to eat. This recipe...
How to Make a Filipino-Style Fried Banana
The Filipino-style fried banana natively called "bananaque," with varying spellings across the Philippines, including "banana cue" or "banana q," is a snack...
How to Do a T-Drill for Athletic Training
Carioca left from Cone 2 to the furthest left cone (Cone 3). A carioca is a cross-over step similar to a grapevine...
How to Cook Bibingkang Kanin or Ricecakes
Bibingkang kanin is a type of sweet rice cake that originated in the Philippines, and it is commonly made by people of...
How to Make Filipino Chicken Adobo
Chicken adobo is one of the most popular of the Filipino dishes to hit the west. It is tasty and easy to...
Ideas for Skewering Strawberries for a Display
Ideas for Skewering Strawberries for a Display. Dress up your party or create a romantic centerpiece for your love by skewering strawberries....
How to Make Filipino Pansit
Pansit is a tasty fried rice-noodle dish, similar to chow mein or pad thai, most often served at parties with adobo, rice...
How to Make Rum Balls
Rum balls are a favorite holiday confection and a welcome gift. This no-bake recipe makes about four dozen small balls.
How to Mold a Baby out of Rice Krispies
The well-loved Rice Krispy treat - a melted mess of puffed rice cereal, marshmallows and butter - commonly poured into a baking...
The Carioca Drill in Step Exercise
Learn tips on how to do the Carioca drill in sport step fitness and plyometrics in this free exercise video on step...
How to Bake an Macapuno Chiffon Cake
Macapuno is a variety of mutant coconut native to the Philippines. Its meat is jelly-like in texture and it is often preserved...
How to Make Thai Sticky Rice
If you're like us, you immediately turn to the back of the menu at a Thai restaurant and see if they offer...
How to Enhance Filipino Eyes With Makeup
Known as the "Pearl of the Orient," the Philippines is home to a variety of people with looks that aren't so easy...
How to Make a Sugar Free Vanilla Donut Glaze
Take a great, low- or no-sugar donut recipe and coat it with a sugar-free vanilla glaze for a low-sugar treat. The range...
Cooking Directions for Thailand Sweet Rice
Thailand sweet rice is known by a variety of names, most commonly referred to as sticky rice. When cooked, this rice sticks...
How to Cook Fish Balls
Fish balls can make for a delicious appetizer. If you decide to pair them with a few of your favorite sides, they...
How to Make Cajun Boudin Balls
Boudin, a Cajun specialty ubiquitous throughout Louisiana and parts of Texas, is a sausage product made of pork, liver and spices. If...
Ideas for Rice Krispies Treats
The first official recipe for Rice Krispies Treats was published in 1941. Since then, the treat has become a staple food of...
How to Make Filipino Garlic Fried Rice
Filipinos eat large amounts of rice, with small servings of the main dish. Leftover rice then makes great garlic fried rice for...