ccuevas
06-16-2009, 10:24 AM
Ingredients
2 cups mochiko sweet rice flour (glutinous rice flour)
3 cups coconut milk, buy 2 cans
3/4 cup coconut, sport strings (macapuno)
1 cup brown sugar
oil, for frying
bamboo skewers (usually four balls onto one skewer) (optional)
Directions
1) DOUGH: Mix 2 cups of mochiko and 2 cups of coconut milk together. Mixture will be very wet. Add macapuno to the dough.
2)Make into 1" to 1 1/2" balls and deep fry. (TIP: while forming, using two spoons. Then, immediately put into frying pan).
3)SAUCE: Boil 1 cup coconut milk and brown sugar until sticky. Dip karioka into the sauce and eat or pour/drizzle the sauce on the karioka. Skewer. Some people don't like their karioka sweet so they just roll/dust brown sugar on top of the karioka while its hot.
2 cups mochiko sweet rice flour (glutinous rice flour)
3 cups coconut milk, buy 2 cans
3/4 cup coconut, sport strings (macapuno)
1 cup brown sugar
oil, for frying
bamboo skewers (usually four balls onto one skewer) (optional)
Directions
1) DOUGH: Mix 2 cups of mochiko and 2 cups of coconut milk together. Mixture will be very wet. Add macapuno to the dough.
2)Make into 1" to 1 1/2" balls and deep fry. (TIP: while forming, using two spoons. Then, immediately put into frying pan).
3)SAUCE: Boil 1 cup coconut milk and brown sugar until sticky. Dip karioka into the sauce and eat or pour/drizzle the sauce on the karioka. Skewer. Some people don't like their karioka sweet so they just roll/dust brown sugar on top of the karioka while its hot.