Karioka: Recipe by Always Hungry Baku

I first tried Asian cuisine when I was about 12 years old in one of my parents’ favorite restaurants called “Ying Yang”.  It was a very decent place with ridiculously delicious food that was cooked right in front of you in an open kitchen. Despite the fact that I always enjoyed going there in general, my most awaited part of the evening was the moment my dad asked for the dessert menu. 


They served absolutely mouth-watering desserts, but our all-time-favorite was deep-fried coconut rice balls plate called Karioka. They came with a bowl of honey and you were supposed to dunk them into it before eating. We used to order it with jasmine tea as the Chef (originally from Japan) once told my parents that it was the best combo. And boy, he was right!  Fun fact: my parents were always ordering the same starter, main course & dessert for as long as that place existed. 


I guess the fear of ordering something new is in my head because of that J  Anyway, coming back to the dessert: unfortunately in just a couple of years that place got closed. That was a huge loss because in the beginning of 2000s Baku did not have many options when it came to restaurants, especially with specific cuisines, but those that were there back then – were definitely the best ones and worth trying. Another fun (or not really) fact: till today (and yeah, it’s 2017 now), I cannot find the same dessert anywhere else. We have so many Asian restaurants nowadays, and some of them are actually quite good when it comes to food. But Karioka is nowhere to be found L That’s why I lost my hope. And what do you do when you lose your hope in finding your dream meal? That’s right. You cook it yourself. Below you can find a very easy recipe of Karioka and I am sure you will love it! 

Ingredients:

1 cup sweet rice flour

1 cup sweetened shredded coconut

3/4 cup coconut milk

2 cups cooking oil

Coating:

1/4 cup brown sugar

1/2 cup coconut milk

Cooking procedure:

1. In a mixing bowl, combine sweet rice flour, sweetened shredded coconut, and coconut milk. Mix well until the dough is formed.

2. Scoop a tablespoon and a half of the mixture then form into a ball shaped figure. Set aside.

3. Heat a cooking pot then pour-in cooking oil.

4. Deep fry the mixture that was formed into balls in medium heat for 5 to7 minutes or until the color turns to medium brown.

5. Turn off the heat and remove the balls from the cooking pot. Place the balls to a plate lined with paper towel. Set aside.

6. Start making the coating by heating a saucepan and pouring the coconut milk in. Let the coconut milk boil then add the brown sugar and stir continuously until the mixture thickens. Turn off heat.

7. Dip the fried balls into the coating then skewer, if desired.

8. Enjoy!

Always Hungry Baku