Carioca/ Tinudok - Rice Balls with Sugar Syrup recipe

Carioca/ Tinudok - Rice Balls with Sugar Syrup

by Eden Glory (@kurdapyaeiko)
Prep Time
15min
Cook Time
20min
Total Time
35min

Delicious fried rice balls coated in a sweet sugar syrup, perfect as a snack or dessert. It is called carioca because of it's shape and tinudok in the Ilocano term because it is usually sold in skewers.

Ingredients

4 Servings
(1 serving = 4-5 rice balls)

For the Rice Balls

  • 1cup
    glutinous rice flour
  • 1/2cup
    water
  • oil for frying

For the Sugar Syrup

  • 1cup
    sugar
  • 1/4cup
    water

How to make Carioca/ Tinudok - Rice Balls with Sugar Syrup

Prepare the Rice Balls

  1. Combine glutinous rice flour and water in a bowl and mix until a dough forms.

  2. Take a tablespoon of the dough and roll it into a ball. Repeat for the rest of the dough. Poke holes through them to prevent bursting when fried.

Fry the Rice Balls

  1. Pour oil into a pan or skillet and heat over medium heat.

  2. Fry the balls in batches, turning them occasionally for even cooking. Cook until they are light gold and double in size.

  3. Remove the rice balls from the hot oil and transfer them to a cooling rack lined with paper towels.

Prepare the Sugar Syrup

  1. Combine sugar and water in a saucepan. Stir until the sugar is dissolved.

  2. Cook over medium-low heat until bubbly.

  3. Turn off the heat and add the rice balls to the pan. Gently stir to coat them fully with syrup.

Serve

  1. Skewer the rice balls onto bamboo sticks and serve.

Tips & Tricks

  1. Ensure the oil is hot enough before frying to achieve a crispy texture.

  2. Poking holes in the rice balls helps prevent them from bursting during frying.

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Recipe by

Eden Glory

(@kurdapyaeiko)

I grew up in the mountainous Cordilleran region, who loves to eat, explore and recreate recipes with available ingredients. I am a Teacher by profession and...