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Sticky Rice Balls with Coconut (Carioca) |
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Written by Robert
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Monday, 04 August 2008 |
 Carioca (also Karyoka, Karioka) - deep-fried glutinous rice flour cakes served on skewers
Makes
about 60 rice balls
Preparation
time : 40 minutes + several hours to soften glutinous rice
Cooking
time : 20 minutes
Ingredients
:
Coconut
Sauce
Cooking
Procedure :
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1. Soak
the uncooked glutinous rice in water for 6 hours or overnight to
soften. Drain the rice and reserve the liquid. Grind the rice finely
in a food processor or blender, adding just enough of the reserved
liquid so the mixture turns, then set aside. The ground rice should
have consistency of the dough.
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2. Scrape
off the brown outer skin of the coconut meat and using a knife or
peeler, then grate the white coconut meat. Mix the grated coconut
meat with the reserved ground rice. Blend in the baking powder, then
shape into the balls using your hand or scoop with the spoon.
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3. Heat
the oil in a wok until hot and deep-fry the balls in batches until
golden brown,adding more oil if necessary. Remove from pan and drain
on paper towels.
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4. To
prepare the coconut sauce, heat the thick coconut milk in a
saucepan,stirring constantly. After about 15 minutes , blend in the
brown sugar or shaved palm sugar. Cook until the sugar melt and
mixture becomes thick and smooth. Remove from the heat.
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5. Thread
the rice balls onto skewers. Serve with Coconut Sauce as a dip.
Thick
coconut milk is obtained by
grating the flesh of coconut into a bowl (this yield about 3 cups of
grated coconut flesh). Add 1 cup water, knead thoroughly a few times,
then squeeze the mixture firmly in your first or strain in a muslin
cloth or cheese cloth . If using canned or packet coconut cream,you
normally dilute it , adding 1 cup of water or 1 cup of canned or
packet coconut cream to obtain thick
coconut
milk. This mixing ratio is only a general guide however. Different
brands of packaged coconut cream vary in thickness, so fallow the
package instructions.
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