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.
1400g cancoconut milkdivided (1 cup for the karioka and the remaining ½ c for the syrup)
2Tbpsbrown sugar
Sesame seedsfor coating (placed in a small bowl)
Canola Oil for deep frying
For the Coconut Syrup:
1/2cupcoconut milkrest of the coconut milk
1/2cupbrown sugar
Instructions
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.
Notes
*** 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.