Filipino Carioca Recipe (Fried Sweet Rice Balls Dipped in Sweet Coconut Syrup)

Filipino Carioca Recipe (Fried Sweet Rice Balls Dipped in Sweet Coconut Syrup)


  • Sweet Rice or Glutinous Rice Flour
  • Coconut Milk
  • Brown Sugar
  • Bamboo Skewers
  • Cooking Oil for deep frying
  • 2 cups Sweet Rice or Glutinous Rice Flour
  • 1 cup water
  • 1 cup Coconut Milk
  • 1 1/2 cup Brown Sugar
  • Cooking Oil for frying


  • Mix the sweet rice flour and water to form a dough. Add a little more flour if it’s too sticky or a little water if it’s too dry.
  • Portion in one teaspoon pieces, then roll each one in a ball.
  • With a bamboo skewer, poke a hole through the rolled dough.
  • Using medium low to low heat, heat up the cooking oil to deep fry the dough ball.
  • Put in the dough balls one at a time, making sure they don’t stick together. Let them cook covered for 8-10 minutes. If the oil is splattering, turn your heat down a little bit.
  • Once cooked, drain on a paper towel.
  • Prepare the sugar dip by combining the coconut milk and brown sugar in a pan and cook until both are fully incorporated.
  • Roll the carioca in the sugar mixture and skewer about 4 or 5 pieces.
  • Your carioca is ready to serve.
  • Cooking Tips:
  • Poking holes through the raw dough balls helps the inside cook faster without causing much oil splatter.
  • You get a nice crusty outside and chewy inside if you fry until the outside is slightly yellowish. This may take between 12 – 15 minutes per batch.
  • If you’d rather have it soft and chewy, this will take you about 6-8 minutes or just until the inside is cooked.


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