📝 About This Recipe
Karioka is a beloved Filipino street food traditionally made from glutinous rice flour and coconut milk, deep-fried to a perfect chewiness. This elevated version incorporates a nutty, roasted peanut center and a rich coconut caramel glaze, creating a symphony of textures from the crunchy exterior to the pillowy-soft heart. It is the ultimate snack for those who crave the earthy richness of peanuts paired with the tropical sweetness of coconut.
🥗 Ingredients
For the Rice Dough
- 2 cups Glutinous rice flour (sifted)
- 1 cup Coconut milk (full-fat, canned)
- 2 tablespoons Granulated sugar
- 1/4 teaspoon Salt (fine sea salt)
The Peanut Filling
- 1/2 cup Roasted peanuts (unsalted, finely crushed)
- 2 tablespoons Creamy peanut butter (to bind the filling)
- 1 tablespoon Brown sugar
Coconut Caramel Glaze
- 1/2 cup Brown sugar (packed)
- 1/4 cup Coconut milk
- 1/2 teaspoon Vanilla extract
Frying and Garnish
- 2 cups Vegetable oil (for deep frying)
- 1 tablespoon Toasted sesame seeds (for garnish)
- 1 tablespoon Crushed peanuts (extra for topping)
👨🍳 Instructions
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1
In a small mixing bowl, combine the crushed peanuts, peanut butter, and 1 tablespoon of brown sugar. Mix until it forms a thick paste, then roll into small, pea-sized balls (about 20-24 pieces) and set aside.
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2
In a large mixing bowl, whisk together the glutinous rice flour, granulated sugar, and salt until well combined.
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3
Gradually pour the coconut milk into the flour mixture. Use a spatula to mix until a soft, pliable dough forms. If it is too dry, add coconut milk a teaspoon at a time; if too sticky, add a pinch more flour.
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4
Knead the dough gently inside the bowl for 1-2 minutes until smooth and no longer sticking to your hands.
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5
Scoop about 1 tablespoon of dough and flatten it into a small disc in the palm of your hand.
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6
Place one peanut filling ball in the center of the disc. Fold the edges over and roll between your palms to form a smooth, round ball about 1 inch in diameter.
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7
Repeat the process until all dough and filling are used, placing the finished balls on a tray lined with parchment paper.
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8
In a deep pan or wok, heat the vegetable oil to 350°F (175°C). You can test the oil by dropping a small piece of dough; if it bubbles and rises slowly, it's ready.
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9
Carefully drop the rice balls into the hot oil in batches. Do not overcrowd the pan. Fry for 5-7 minutes, turning occasionally, until they are golden brown and have a slight crust.
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10
Remove the fried balls using a slotted spoon and drain them on a wire rack or paper towels.
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11
While the balls are cooling slightly, make the glaze: combine 1/2 cup brown sugar and 1/4 cup coconut milk in a small saucepan over medium heat.
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12
Bring the glaze to a simmer, stirring constantly until the sugar dissolves and the mixture thickens into a syrupy consistency (about 3-4 minutes). Stir in the vanilla extract.
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13
While the glaze is still hot, toss the fried rice balls into the syrup, ensuring each one is thoroughly coated.
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14
Remove the glazed balls and immediately sprinkle with toasted sesame seeds and extra crushed peanuts while the syrup is still tacky.
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15
Thread 3-4 balls onto bamboo skewers for a traditional street-food presentation, or serve them on a platter while warm.
💡 Chef's Tips
Always use glutinous rice flour (Malagkit), as regular rice flour will result in a hard, non-chewy texture. If the balls burst during frying, it usually means there was an air pocket; ensure the dough is sealed tightly around the peanut filling. For an extra crunch, you can add a tablespoon of desiccated coconut to the dough mixture. Maintain a steady oil temperature; if the oil is too hot, the outside will burn before the inside is cooked through. Serve these within 2 hours of making, as glutinous rice treats tend to harden as they cool completely.
🍽️ Serving Suggestions
Pair with a hot cup of Barako coffee or a strong jasmine tea to balance the sweetness. Serve alongside a side of fresh mango slices for a refreshing fruity contrast. For a decadent dessert, serve three balls in a bowl with a scoop of coconut or ube ice cream. Enjoy as a 'merienda' (afternoon snack) with a cold glass of coconut water. Dip in extra coconut jam (Matamis na Bao) if you prefer an even sweeter experience.