COPYRIGHT 2015 l ALING ODAY
Ingredients:
500g Glutinous flour 1 1/2 cup Coconut Milk 1/2 cup water (if the dough is dry) 1/2 to 3/4 cup brown sugar 1/2 cup water Oil for frying Bbq scewers for serving Procedures: In a big bowl, combine glutinous flour and water. Mix well and add more water if the mixture is dry and continue mixing by hand until it forms like a dough. Scoop about 1 tbsp. and roll it like a ball in between your palms. Adjust the size according to your preference. Continue until the galapong is consumed. Pre-heat a pan with oil.  Deep fry the carioca balls until it floats. Then remove from the heat and drain the excess oil. Set aside. In a small pan, combine the brown sugar and water. Continue to simmer until syrup consistency. Add the carioca balls into the sugar syrup and continue cooking on a medium heat until the syrup is fully absorbed by the carioca balls and the sugar starts to caramelised. Remove from the heat and use the bamboo scewers and stick the carioca balls through it. (Like fish balls) Now ready to serve.
Carioca Balls
Ingredients:
COPYRIGHT 2015 l ALING ODAY
Carioca Balls
500g Glutinous flour 1 1/2 cup Coconut Milk 1/2 cup water (if the dough is dry) 1/2 to 3/4 cup brown sugar 1/2 cup water Oil for frying Bbq scewers for serving Procedures: In a big bowl, combine glutinous flour and water. Mix well and add more water if the mixture is dry and continue mixing by hand until it forms like a dough. Scoop about 1 tbsp. and roll it like a ball in between your palms. Adjust the size according to your preference. Continue until the galapong is consumed. Pre-heat a pan with oil.  Deep fry the carioca balls until it floats. Then remove from the heat and drain the excess oil. Set aside. In a small pan, combine the brown sugar and water. Continue to simmer until syrup consistency. Add the carioca balls into the sugar syrup and continue cooking on a medium heat until the syrup is fully absorbed by the carioca balls and the sugar starts to caramelised. Remove from the heat and use the bamboo scewers and stick the carioca balls through it. (Like fish balls) Now ready to serve.