Carioca/ Tinudok - Rice Balls with Sugar Syrup

To make Carioca rice balls, start by combining 1 cup of glutinous rice flour with 0.5 cup of water in a bowl until a dough forms. Roll tablespoon-sized portions into balls, poke holes in them to prevent bursting during frying, and then fry them in hot oil until they are light gold and double in size. Finally, coat the fried balls in a sugar syrup made from 1 cup of sugar and 0.25 cup of water.

No, Carioca rice balls are not suitable for gluten-free diets as they are made with glutinous rice flour, which contains gluten. However, you can experiment with gluten-free flour alternatives, keeping in mind that the texture and taste may vary.

If you don't have glutinous rice flour, you can try using regular rice flour or a combination of rice flour and tapioca starch. However, the texture may differ, and the rice balls may not be as chewy as the traditional version.

To store leftover Carioca rice balls, let them cool completely, then place them in an airtight container. They can be kept at room temperature for up to 2 days or refrigerated for up to a week. Reheat them in a pan to regain some crispiness before serving.

Carioca rice balls pair well with a variety of desserts. You can serve them alongside fresh fruits like mango or banana, or with a scoop of coconut ice cream. A drizzle of chocolate sauce or a sprinkle of toasted coconut can also enhance their sweetness.