Carioca
Carioca — fresh vegetables prepared Filipino-style with garlic and shrimp paste. A light and flavorful side dish.
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.
Set a large pan on 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. Keep cooking for another 1 to 2 minutes or until lightly golden.
Use a slotted spoon, take them out of the pan and drain on paper towels.
Place the brown sugar in the oil and cook, stirring them around, until it begins to melt.
Add rice balls and cook, stirring them around, until coated with caramel.
Remove from the pan and drain on a wire rack. Skewer in bamboo skewers if desired.
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, Keep cooking 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.