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Sesame Karioka Balls (Sesame Glutinous Rice Coconut Balls)

This recipe is a sweet union between karioka, a Filipino snack made of glutinous rice flour, coconut flakes and coconut milk, and sesame ball. Try it out and you'll probably won't make karioka the old way again.
Course: Snack
Cuisine: Filipino
Keyword: karioka, sesame ball
Author: Pam from Pinoybites.com


  • 1 1/4 cups glutinous rice flour
  • 1 cup dried unsweetened coconut (medium shreds)
  • 1 400g can coconut milk divided (1 cup for the karioka and the remaining ½ c for the syrup)
  • 2 Tbps brown sugar
  • Sesame seeds for coating (placed in a small bowl)
  • Canola Oil for deep frying

For the Coconut Syrup:

  • 1/2 cup coconut milk rest of the coconut milk
  • 1/2 cup brown sugar

Here's How:

  • To make the syrup: In a small pan, combine the ingredients for the coconut syrup and bring to a boil over medium heat. Continue cooking while stirring occasionally until mixture thickens and coats the back of the spoon. Set aside.
  • In a large bowl, combine the flour, shredded coconut, brown sugar and 1 cup coconut milk. Mix until well combined. Shape into a ball (1- 1.5” diameter) and roll in sesame seeds.
  • Pour about 2” of oil in a deep pot. Once hot enough, gently drop the sesame balls and add only a few at a time, depending how big your pot is. Do not crowd. Cook on med-low heat for 12-15 minutes or until cooked through and golden brown. Place on a wire rack to drain excess oil.
  • Thread 3 Karioka in a bamboo skewer ( if using ) and enjoy with the coconut sauce.


*** I used a small ice cream scoop to make uniform sizes.
*** If the rolled dough is too dry for the sesame seeds to stick to, brush with water until just moistened. DO NOT SOAK in water as this causes oil to splatter.
*** Move the balls around the pan for even cooking. If browning too fast, lower the heat to make sure karioka is cooked through.