HOW TO MAKE CARIOCA, these are so easy to make and my favorite! Your kids will surely like these native delicacy or street food merienda. Also known as Butsi, Karioka, or Bitso Bitso. How do you call this in your province?
To make the latik or special thick dark brown syrup for Karioka: In the province instead of brown sugar, panutsa is melted in very low heat until it becomes a thick syrup (a.k.a. panotcha, sinakob, tagapulot or sugarcane mollases). As seen on the photo is a Carioca with Panutsa Syrup.
HOW TO MAKE CARIOCA
Yield: 30-40 pieces
4 cups glutinous rice flour
1 bao ng ginadgad na niyog (grated coconut meat) or fresh coconut pulp
1 can coconut milk (first squeezed) or 2 cups
2 cups brown sugar (or use melted chips of panotcha or panutsa)
2 cups coconut milk
or 1 can coconut milk (400ml), I used Lorins brand.
* for latik sauce, you can use 2 coconut milk powder in sachet and dilute it in 160ml hot water per sachet.
In a mixing bowl, combine flour, grated coconut and coconut milk.
Mix until well combined and dough like.
grease your spoon or hands with oil so it wont stick.
Scoop about 1 tablespoon of mixture and freeze it first for 5 mins. Once the mixture is no longer sticky and stable, dust your hands with extra flour and form it into a round ball shape. Set aside.
Heat cooking oil in a saucepan. Fry balls in batches over medium heat to low heat for at least 6 minutes or until golden brown.
Drain excess oil in a paper towel.
To make the coating: In a saucepan pour in the coconut milk and bring to a boil. After a boiling, add in brown sugar and stir continuously until sugar is well dissolved and sauce thickens. Add more sugar if needed. Turn off heat.
Dip each balls into the coating mixture, making sure each is fully coated. Use toothpicks or skewers (bbq sticks) if you wish.
Don’t miss out on our refreshing Santol Juice:
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Photo by @marichuangeles