Recipes around the world compilation

Karioka (Filipino Chewy Balls) Recipe

By PutoPinoy on Friday, May 25, 2007 At Friday, May 25, 2007

Karioka (Filipino Chewy Balls) With Sweet Sugar Sauce

  • 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)
  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.

Karioka (mother’s special recipe)

  • 1 box (16 oz) glutinous rice flour
  • Water (enough to mold karioka)
  • 1 can baker’s coconut flakes
  • ½ to ¾ (8 – 12 oz) box dark brown sugar
  • 1 egg
  • Water (enough to make sugar coating)
  • ¼ C milk
  1. In a large bowl, mix rice flour, coconut flakes, egg, and milk until crumbly.
  2. Sprinkle just enough water so that you can easily mold the mixture in your hand into little bite-size nuggets. Make sure the mixture is not too wet, or else it will not fry right. Set aside the nuggets.
  3. In a deep saucepan or wok, deep-fry the nuggets till golden brown and then set aside.
  4. In another saucepan, combine brown sugar and water on low to medium-low heat, just to melt the brown sugar, forming a thick, brown sugar sauce.
  5. Remove from heat. While still warm, pour the sugar sauce over the nuggets, and quickly stir the sauce around so that it coats the karioka nuggets.
  6. Let the karioka cool for the coating to set, and then serve. Serves 8-10

Karioka 3

  • 1 box(16 oz) Mochiko flour(sweet rice flour)
  • 1 cup mashed sweet potatoes (yam) Note: to save time,
  • use canned sweet potatoes)
  • water
  • oil
  • 3/4 cup sugar

Mix the sweet rice flour with the mashed sweet potatoes, occasionally adding water to moisten the flour until it resembles a soft bread dough. Shape into balls or patties and deep fry in hot oil until brown. Set aside.

On a skillet, combine 3/4 cup sugar and 1/4 cup water. Wait for it to caramelize. Do not stir. The color should be amber. Add the cooked karioka and stir briskly until all the sugar syrup is coated on the karioka. Transfer to a greased plate making sure that they don't stick to each other or use a barbecue stick.

sources:,,, photo from