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.
- 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
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.