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Perfectly Chewy and Crunchy Carioca Recipe (Glutinous Rice Flour + All-Purpose Flour)

A Filipino deep-fried snack made from glutinous rice flour and all-purpose flour, shaped into balls, fried until golden, and coated in caramelized brown sugar for a crunchy and chewy treat.
Author Onyok Kokok

Ingredients

Dough

  • 1 1/2 cup glutinous rice flour
  • 1/2 cup all-purpose flour
  • 11-13 tbsp room temperature water add gradually until dough forms

For frying

  • Cooking oil enough for deep frying

Caramel coating

  • 1/2 cup brown sugar

Yield: Approximately 20–21 pieces

Instructions

  • In a mixing bowl, combine glutinous rice flour and all-purpose flour thoroughly.
  • Slowly add room temperature water while mixing until a soft and smooth dough forms.
  • Continue adjusting water gradually until the dough becomes easy to shape and not too sticky.
  • Scoop about 1 tablespoon of dough and roll it into small uniform balls.
  • Use a chopstick to poke a hole in each ball for even cooking.
  • Heat cooking oil over medium-low heat and fry the balls until light golden brown and slightly crispy.
  • Remove from oil and drain excess oil on paper towels.
  • In the same pan, add brown sugar and cook over medium-low heat until it melts and turns into caramel.
  • Add the fried carioca balls into the caramel and mix until fully coated.
  • Turn off the heat once everything is evenly coated.
  • Transfer to a plate or insert into bamboo skewers for serving.
  • Serve warm and enjoy your homemade carioca.