Carioca
Carioca with brown sugar glaze are the perfect snack or dessert! These fried rice balls are sweet, chewy, and gluten-free! They're easy to make with only four ingredients and under 30 minutes.
Servings: 12 servings
Calories: 147kcal
Equipment
- bamboo skewers
Instructions
- In a bowl, place flour and carefully add water. Stir until flour is moistened. If needed, add 1 tablespoon of water at a time to form a firm but smooth and pliable dough. The dough should not feel dry or too sticky.
- Scoop about 1 teaspoonful of dough and roll in palm of hands into 1-inch balls. Using the sharp end of one bamboo skewer, poke through each dough ball.
- In a wide pan over medium heat, heat about 1 to 2 inches of oil. Carefully add balls into the oil and cook, stirring occasionally, until they float to the top. Continue to cook for another 1 to 2 minutes or until lightly golden.
- With a slotted spoon, remove from pan and drain on paper towels.
- Place the brown sugar in the oil and cook, stirring regularly, until it begins to melt.
- Add rice balls and cook, stirring regularly, until coated with caramel.
- Remove from the pan and drain on a wire rack. Skewer in bamboo skewers if desired.
Video
Notes
- Use the sharp end of one bamboo skewer to poke through each dough ball to prevent them from "exploding" and lessen hot oil splattering.
- When the balls begin to float, continue to cook for another 1 to 2 minutes until the outer shell begins to crisp and lightly brown, keeping the carioca from collapsing.
- Drain on a wire rack and not on paper towels as the sugar coating will stick.
Nutrition
Calories: 147kcal | Carbohydrates: 24g | Protein: 1g | Fat: 5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 1mg | Potassium: 15mg | Fiber: 0.5g | Sugar: 8g | Calcium: 3mg | Iron: 0.1mg