Carioca
My Grandma Celestina would make this for every big holiday or birthday. They’re outrageously addicting and super simple. It’s a deep fried mochi ball covered in burnt sugar. Squishy and chewy on the inside, shattering glass-like on the outside.
Makes about 2 dozen balls.
Ingredients
16 oz box Mochiko sweet rice flour
2 cups water for balls
Neutral oil for frying
2 cups sugar
1/2 cup water for caramel coating
Bamboo skewers
Silicone baking mat or greased parchment paper
Preparation
Make the balls. In a large bowl, combine Mochiko and 2 cups of water. Let sit for about 15 minutes in the fridge.
Using a tablespoon or small ice cream scoop, scoop batter into hands and roll into balls.
In a deep pan or wok, pour about 2 inches of oil and heat on medium high. You’ll know the oil is hot enough if you put a wooden chopstick or utensil in the oil and see small bubbles.
Before dropping the balls into the oil, use a skewer to pierce a hole through the center. This will help air release from the ball as you fry to prevent the ball from exploding in the hot oil. Fry each ball for about 2-3 minutes, just until they puff up, not brown—then drain on a wire rack or paper towels.
Make the caramel coating. In a small sauce pan on medium heat, add sugar and 1/2 cup of water. Do not stir. Let simmer until It reaches a deep rich brown. Remove from heat.
Working quickly, add each ball into the sauce pan and roll in the coating. Set aside on a silicone baking mat or greased parchment paper to cool.
Pierce each ball with a skewer, then enjoy!
