One of my favorite street food when I was still studying in UP Diliman (University of the Philipines) is karioka. Well, I also love the fish balls specially its sauce and the lumpia, and the banana and kamote cues, and other street foods peddled by some manangs and manongs around the campus. But I like karioka best. Being in Manila far away from my parents, this sweet things used to remind me of home.
Karioka, are kakanin that are made of glutinous rice mixed with shredded coconut, formed into a ball or flat oval shape or any shape as desired, that are fried and coated with caramelized sugar . LikeMammy’s suman moriecos (see her recipe here ) she used to make karioka using the traditional method of soaking the glutinous rice overnight and have it ground the following day. When Mammy cooked this, she used the ever-convenient glutinous rice flour she bought from one of those grocery stores mushrooming in our town. Though I actually requested that she makes her karioka the traditional way, she refused to as it takes a long time to make it. I will make my own karioka the traditional way when I get the chance.
Here is Mammy’s KARIOKA recipe. I actually measured the ingredients so that I can do it again later on. Mammy is not used to measuring her ingredients, as most Filipinos, they just cook their dishes / snacks using tantiya-tantiya (measuring by estimate) method We love it really :-):
Glutinous Rice Flour – 500 g.
Shredded Coconut – 4 cups (from 1 coconut)
Water – 2 cups
Vegetable oil for deep frying
Caramelized Sugar Coating :
Brown Sugar – 2 cups
Water – 1 1/2 cups
1. Combine the glutinous rice flour, shredded coconut, and water to form a dough. The dough will be a bit wet
2. Scoop out a spoonful of the dough. Roll, round, and flatten it to form a flat oval. Do the same with the rest of the dough.
3. In a pan, heat the oil. deep-fry the flattened glutinous rice-coconut dough until it turned brown on both side. Remove the karioka and place it on a paper towel to drain its excess oil.
4. In a separate saucepan, mix together the brown sugar and water and bring to a boil.. Stir occassionally. Let the sauce simmer under low fire until more than 50% of the liquid have evaporated and the sauce is bubbly. Remove from fire.
5. Deep all the fried karioka in the sugar syrup and coat each karioka on all its sides.
Serve and enjoy with teh tarik, milk tea, or coffee. If you happen to have a bamboo skewer, skewer the karioka as desired.
This recipe is originally posted in our food blog- http://myfresha-licious.blogspot.com/ click http://myfresha-licious.blogspot.com/2012/12/karioka.html
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