This post is also available in: Español (Spanish)
Oh my God, I was dying to make the Pilipino Karioka balls, and I finally got busy in the kitchen. It really doesn’t take that much time to make them, but lately we have been so busy around here…. Here we go, let me tell you a little bit about these Karioka balls.
I was first introduced to this wonderful Filipino Karioka balls back in 1994, when we moved to London, England. On the first week after we moved , we were invited to a Filipino-American Club’s party, and we enjoyed it so much that after that first party, we became active members of the club. Let me tell you that if I have to single out just one characteristic from the Filipino culture, I would tell you that Filipinos KNOW HOW to throw a party like no other ethnic group in the World; that day was so much fun, and one I’ll never forget for many reasons. We soon made great friends in the Club: Tony, Gloria, Rubi, Tess…..and so many others…..too many to mention all of of them. During the party, I was truly shocked to see the cultural similarities among Filipinos, and Spaniards. Their love for family unity, their sense of humor, their jokes, the similarities between Tagalog, and Spanish, and so many other things that I truly felt like I had known all these people forever. Those that know me well would tell you that I love everything that has to do with food. I love tasting/cooking/learning new dishes, and as it couldn’t be any other way, from day one, I became infatuated with the Filipino cuisin, and that was the first time I tried these wonderful Karioka balls. Filipino food is AMAZING, yesss……with capital letters. It is one of my favorite cuisines in the World, and in due time -I just need some time – you will find here all the recipes for my favorite Filipino dishes.
It wasn’t until I moved to Hawaii that I finally learnt to make Karioka balls. Anita, one of my Filipino friends from Hawaii, knew how much I loved these sweet balls, and she promised to teach me before returning to the mainland. One day, I received a call from Anita, she sounded worried/desperate…..and she said: “… Pepi I need to make Karioka balls for a festival in Honolulu, thousands of people will be in attendance, and if you want to learn how to make them, there is no better opportunity than this one. You will be rolling Karioka balls all day long ……” Oh my God, I was so excited, without hesitation, I accepted immediately. Together with her mother Teresita, they taught me how to make Karioka balls, and many other dishes that I will eventually share with all of you. Learning how to make Karioka balls was an amazing experience. I was very surprised to find out that it wasn’t as complex as I thought it would be. Rolling so many of them balls in one day while having so much fun with them two, is one of those memories that will reside in my heart forever-Love ya’ Anita!
That is how I became familiar with Mochiko Japanese Sweet Rice Flour, I had never used this type of flour before, and I was very happy to learn the different dishes you could prepare with this amazing ingredient. For those that are not familiar with it, here is an Amazon link for Mochiko.
Mochiko is a type of glutinous rice flour made from “mochigome” which is glutinous short-grain Japanese rice. It is often used for traditional Japanese sweets or pastries. This flour adds a unique chewy texture to all your baking creations which is why I find this ingredient so interesting. Although Mochiko flour is made from short-grain glutinous rice, the good news are that it doesn’t contain any gluten. If you have a hard time finding it in your local store, you can find it in Asian stores for sure, and also in Amazon among (see link above) many other online stores. I hope you enjoy this wonderful dessert, and if you have any questions, you know what to do, I’m just a click away;-)
AuthorPapeoByPepiYummy dessert, Karioka balls, postres filipinos
In a mixing bowl or electric mixer, combine sweet rice flour, flaked coconut, and coconut milk.
Note: I used Thermomix to combine the above mentioned ingredients. *** Thermomix: 10 Seconds/Speed 6.
Open the Thermomix, scrape down the sides of the bowl. Close the lid, and set the TM once again- Thermomix: 10 Seconds/Speed 6
Take a tablespoon of the dough, and shape into a ball. (I use an ice cream scoop to get perfectly-sized uniform Karaoke balls)
In a frying pan heat up the oil. Remember that the oil has to be hot enough to fry the balls-I usually test the oil temperature by frying one ball first.
Cook the balls until golden brown, and transfer the fried balls onto a plate lined with paper towels to remove the excess of oil. Set aside.
In a medium size sauce pan, combine the brown sugar, and the coconut milk. Bring to a boil, and remove from hit.
***Note: For those using the Thermomix to make the Glaze: Combine the brown sugar, and the coconut milk- Thermomix: 10 Minutes/Temperature 100/ Speed 2
Dip the Karaoke balls in the brown sugar glaze until the are fully coated.
Ingredients
Directions
In a mixing bowl or electric mixer, combine sweet rice flour, flaked coconut, and coconut milk.
Note: I used Thermomix to combine the above mentioned ingredients. *** Thermomix: 10 Seconds/Speed 6.
Open the Thermomix, scrape down the sides of the bowl. Close the lid, and set the TM once again- Thermomix: 10 Seconds/Speed 6
Take a tablespoon of the dough, and shape into a ball. (I use an ice cream scoop to get perfectly-sized uniform Karaoke balls)
In a frying pan heat up the oil. Remember that the oil has to be hot enough to fry the balls-I usually test the oil temperature by frying one ball first.
Cook the balls until golden brown, and transfer the fried balls onto a plate lined with paper towels to remove the excess of oil. Set aside.
In a medium size sauce pan, combine the brown sugar, and the coconut milk. Bring to a boil, and remove from hit.
***Note: For those using the Thermomix to make the Glaze: Combine the brown sugar, and the coconut milk- Thermomix: 10 Minutes/Temperature 100/ Speed 2
Dip the Karaoke balls in the brown sugar glaze until the are fully coated.
