How to make chewy and crunchy CARIOCA with desiccated coconut?
On this recipe or demonstration, our glutinous rice added with all purpose flour (this will help our carioca not too sticky to eat) and desiccated coconut (also gives a lovely texture and tasty).

As we all know, frying a carioca balls is dangerous for hot oil splash as these carioca balls explodes. Just make a center hole using a chopsticks and in low heat while it start cracking.

For the caramel, you can use brown sugar as well in low fire while doing the coating of our carioca balls.

Ingredients:
3 cups glutinous rice flour
1 cup all-purpose flour
1/4 cup desiccated coconut
2 cups water
1 cup sugar for caramel
500 ml oil for frying
chopstick (for center hole)

Optional:
barbecue sticks

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