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Karioka | Carioca | Filipino Sweet Rice Balls with Coconut Glaze

I mean, who doesn't love sweet, sticky, chewy, coconut-y, crisp balls?  Learn how to make these super easy and delish Filipino sweet rice balls.  It's made with just a few ingredients!  Oh, and it's gluten-free, too!

I hope you enjoy making this recipe and eating 'em!  Be sure to tag me on social media, if you make this.  I'd love to see your yummy creation! #greggysoriano #greggysdigest 

Karioka Kisses x 1,000...


Karioka | Carioca | Filipino Sweet Rice Balls with Coconut Glaze

Yield: 15 rice balls or 5 skewers of 3- each


  • 2 1/4 cups sweet rice flour (Mochiko)

  • 1 1/4 cups water

  • 1 tbsp. best quality vanilla extract

  • 1 cup sweetened shredded coconut

  • 1 tsp. Pink Himalayan Sea salt

Coconut Glaze

  • 1 cup brown sugar

  • 3/4 cups coconut milk

  • 1 tsp. Pink Himalayan Sea salt

  • 1 tsp. best quality vanilla extract

  • 2 tbsp. Filipino coconut jam (optional)


  1. In a stand mixer bowl with paddle attachment, add the rice flour, shredded coconut, salt, vanilla and water until it turns into a dough. You can do this without a stand mixer as well (with just a regular bowl and your hands). This recipe is a bit forgiving, so feel free to add more water or rice flour if it's too dry or wet. 

  2. Preheat a pot of vegetable oil to 350F. With a medium sized ice cream scooper or large spoon, scoop the dough and roll it into the size of a golf ball. Poke each ball with holes going through each side to avoid them from exploding in the hot oil.  

  3. Fry in oil about 15 minutes, until golden brown. Flip the balls around to avoid them from sticking to the bottom, they will eventually not stick after a couple minutes of frying. Place on a sheet pan lined with paper towel to drain the excess oil.

  4. In a small sauce pot, mix brown sugar, coconut milk, and heat until the sauce thickens and comes to a boil. Poke and place 3 balls onto skewers, drizzle on glaze. Enjoy!

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