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 Mabuhay Pinoy Filipino Chewy Balls, Ingredients
  Posted: Oct 11 2010, 02:37 AM


Group: Admin
Posts: 138
Member No.: 1
Joined: 26-November 03

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•2 cups mochiko sweet rice flour (glutinous rice flour)
•3 cups coconut milk, buy 2 cans
•3/4 cup coconut, sport strings (macapuno)
•1 cup brown sugar
•oil, for frying
•bamboo skewers (usually four balls onto one skewer) (optional)

1.DOUGH: Mix 2 cups of mochiko and 2 cups of coconut milk together. Mixture will be very wet. Add macapuno to the dough.
2.Make into 1" to 1 1/2" balls and deep fry. (TIP: while forming, using two spoons. Then, immediately put into frying pan).
3.SAUCE: Boil 1 cup coconut milk and brown sugar until sticky. Dip karioka into the sauce and eat or pour/drizzle the sauce on the karioka. Skewer. Some people don't like their karioka sweet so they just roll/dust brown sugar on top of the karioka while its hot.

Filipino Chewy Balls

•1 box (16 oz) glutinous rice flour
•Water (enough to mold karioka)
•1 bag dessicated coconut flakes
•½ to ¾ (8 – 12 oz) box white or dark brown sugar
•1 egg
•¼ Condensed milk


1.In a large bowl, mix rice flour, dessicated coconut, egg, and condensed milk until crumbly.
2.Sprinkle just enough water so that you can easily mold the mixture in your hand into little bite-size nuggets. Make sure the mixture is not too wet, or else it will not fry right. Set aside the nuggets.
3.In a deep saucepan or wok, deep-fry the nuggets till golden brown and then set aside.
4.In another saucepan, combine white or brown sugar and water on low to medium-low heat, just to melt the brown sugar, forming a thick, brown sugar sauce.
5.Remove from heat. While still warm, pour the sugar sauce over the nuggets, and quickly stir the sauce around so that it coats the karioka nuggets.
6.Let the karioka cool for the coating to set, and then serve.

Watch a quick How-to video on You Tube Click Here! How to Make Filipino Chewy Balls

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