I bought these rice balls from a San Diego Bakery and they are so delicious, I am hooked! I became addicted to sweet glutinous rice treats, especially anything Mochi, that I fell in love with while living in HI. I am going to attempt these today. So dig your recipes & vibe. Thank you Jenn. 🥰
In Puerto Rico carioca is a vegetable that is also called malanga and is soooo good. I love it its a lil sweet and i put milk and butter and its the best
I just made this dessert. I try the coconut milk without shredded coconut (didn't have any) after I fried it I drizzled with the Filipino pandan condensed milk 😋 omg it was delicious tyfs🥰
Jen I love you girl! You bring new life to all shows, networks you touch! You have something special chica! I hope to meet you one day soon during our culinary journeys!
Hi..Jen..I really like this recipe.👍💞 N thanks to put the recipe too.. I'm Indonesian. This recipe its kind of almost similar with our snack.. We have it also but we used the gluten rice flour,, n yes with coconut shredded too..n palmsugar or gula Jawa,name of that snack is GHEMLONG 🍯
They look so tasty! Though I admit, when I saw the thumbnail my brain first went to dango. And now I want to do a dango-lookalike dessert and snack feast.
In the Metropolitan Manila, they call it "carioca" but in some parts of the Southern Tagalog (and in some parts of Visayas and Zamboanga), we call it "cascaron" (not the Spanish cascarón) or bicho-bicho. We don't know where the name "carioca" came from but it looks like someone mistook by using the title of a jazz standard and popular dance to call this Filipino dessert.
I made the basic one and even if you skewer them, they will still pop while frying. Now if you hear the firs pop, that's good, means it's frying well and you only need to cook them just a few minutes. If you let them pop too long they will burst out and that's not good for the balls and for you unless you want to bathe on hot oil
cool beans bassoon & Eskkimo oo That's because the "poke holes in them" trick isn't based on science. Turning down the oil temperature slightly to fry them a little slower will do the trick. The reason why they burst is because the oil is too hot and it cooks the outside too quickly, creating a "shell". As they continue to fry, their insides want to expand and also release the steam, thus creating pressure. But, because the outer "shell has already formed, the pressure keeps building until it then, has to burst/explode. Good luck!!
WAKEUPAMERICA NEWS hohoho I’m still scared of this recipe. Maybe next time if I gain enough confidence I might try again. But right now if I had to do this recipe I would probably just steam them? Or boil? If that’s possible. I think they would turn out great that way too! 💓 kind like chewy rice cakes coated in sweet syrup!
Reporting back to say Lola's carioca are still the best and the boyfriend is now my husband. If we're missing her while she's back in the Philippines though I know I can trust your recipe ❤
I tried this with regular rice flour once and they were very hard and not cooked properly. Dough was crumbly and raw inside and very hard outside. Doesn’t work well :/
CAUTION: Do not let the oil get tooo hot or they will explode! I skewered them through and they still exploded. Super scary! I threw the rest of my balls away b/c I wasn’t gonna chance it again. JEN: Please post what the temp the oil should be, so no one gets burned.
When I fried mine they would explode and kinda made a popping sound if I left them in for more then a couple of minutes, despite the fact that I always skewer them. But when the oil was medium heat the Carioca lost its crispy exterior. Any suggestions?
My partner and I loved your balls Jen! Between this and you beating and grinding the sausage in Chrissy Tiegens “Biscuits and Gravy” video, you’re giving gay men more and more reason to fall in love with you and your recipes, because they definitely make us thirsty and hungry!
Dango is thicker and chewy this one is chewy but more fluffy and light. I would say more like Chinese sesame balls without the red bean filling and of course sesame seeds outside. It’s easy to make and delicious. Try it.
That "sweet nothings" joke was a lot dirtier than I was expecting
I know right
"If it's dry... tell it sweet nothings in its ear!" I'M SC R EA MING
Jen is AWESOME! She adds flair & oomph to Filipino cooking! She is also comedic and pleasurable to watch! Thanks Jen! Keep up the great work!
I cannot wait to finally come to the Philippines next year - so much good food 😱😱😍😍😍
OMG living in Germany right now and missing EVERYTHING filipino. thank you so much!! i will make this straight away. thank you!!!
Okay update guys, i remade them with the coconut and I had enough oil to cover the balls. also i made bigger holes. I didnt die this time
I bought these rice balls from a San Diego Bakery and they are so delicious, I am hooked! I became addicted to sweet glutinous rice treats, especially anything Mochi, that I fell in love with while living in HI. I am going to attempt these today. So dig your recipes & vibe. Thank you Jenn. 🥰
This just gave me memories of my late grandma. After mass she’d take me to the Filipino bakery and I’d get this! Please make filipino cheese bread.
Carioca is also known as Cascaron. Yummy. 😋
OMG I need to try these! You make me want to try Filipino food! I love your recipes
In Puerto Rico carioca is a vegetable that is also called malanga and is soooo good. I love it its a lil sweet and i put milk and butter and its the best
I just made this dessert. I try the coconut milk without shredded coconut (didn't have any) after I fried it I drizzled with the Filipino pandan condensed milk 😋 omg it was delicious tyfs🥰
Woww! Looks soo yummy!! Love carioca recipe! Wanna try this soon! Thanks for sharing!
New subscriber & new supporter here from Dubai♥️
Jen I love you girl! You bring new life to all shows, networks you touch! You have something special chica! I hope to meet you one day soon during our culinary journeys!
I could watch her cook anything, all day
I like her. Love her personality. Subscribed your channel... just eat life.
I love your recipes! They're so detailed and easy to follow. :)
I love carioca--actually, anything made with glutinous rice flour. :D
Love you, Jen!!
Ah betso betso in Bisaya. Now i know 🤔
Hi..Jen..I really like this recipe.👍💞 N thanks to put the recipe too.. I'm Indonesian. This recipe its kind of almost similar with our snack.. We have it also but we used the gluten rice flour,, n yes with coconut shredded too..n palmsugar or gula Jawa,name of that snack is GHEMLONG 🍯
I used to have these all the time at Goldilock's in California! I need to make these.
my mama used to fry plain rice cakes in a pan and served it with honey on the side. i think it's the korean version of this!
She's so cute, I love her style.
Lol she's bold too, I like it
My favourite Filipino desert when I go back to Philippines!
Same!
I never heard of this but this looks cool. May be i am gonna try this next weekend or whenever i am free.
Deadlicious Cooking Studio did you end up trying it? How did it go? I'm super curious!!
I love your recipe , I prepare mone tonight frying it tomorrow, I hope it turns like yours
Hello. Looks delish. Watching From Houston Texas USA!
Awesome vid, jen. It looks delicious I gotta make these very soon.
They look so tasty! Though I admit, when I saw the thumbnail my brain first went to dango. And now I want to do a dango-lookalike dessert and snack feast.
Dessert Geek actually it is somewhat like dango from Japan.
Dango is soft tofu n rice flour with matarashi sauce boiled not deep fried
omg I tried making a diff recipe a few years ago and I just put the balls in... and I ended up with a fried knee. This time round I’ll skewer them 😭😭
Love you so much Jen! Thank you (for the recipe and the laughs)
In the Metropolitan Manila, they call it "carioca" but in some parts of the Southern Tagalog (and in some parts of Visayas and Zamboanga), we call it "cascaron" (not the Spanish cascarón) or bicho-bicho. We don't know where the name "carioca" came from but it looks like someone mistook by using the title of a jazz standard and popular dance to call this Filipino dessert.
new friend here sis thanks for sharing this video keep connected its other
I made the basic one and even if you skewer them, they will still pop while frying. Now if you hear the firs pop, that's good, means it's frying well and you only need to cook them just a few minutes. If you let them pop too long they will burst out and that's not good for the balls and for you unless you want to bathe on hot oil
I always eat this every weekends when I was a kid :)
I enjoy your videos. You are so lively and cute and it shows that you enjoy what you do. Keep them coming baby. 😁
I like the way you cook it.
I POKED HOLES IN THEM AND THEY STILL STARTED POPPING LIKE CRAZY HAHHA I ALMOST DIED
sammme i burnt my hand and my forehead ughhhhh wtf
cool beans bassoon & Eskkimo oo That's because the "poke holes in them" trick isn't based on science. Turning down the oil temperature slightly to fry them a little slower will do the trick.
The reason why they burst is because the oil is too hot and it cooks the outside too quickly, creating a "shell". As they continue to fry, their insides want to expand and also release the steam, thus creating pressure. But, because the outer "shell has already formed, the pressure keeps building until it then, has to burst/explode. Good luck!!
oh thanks!! ill probably never make this again though... im traumastised
WAKEUPAMERICA NEWS I think you should just try steaming them! Because they might turn out like dango/mochi? Like chewy. That would be nice.
WAKEUPAMERICA NEWS hohoho I’m still scared of this recipe. Maybe next time if I gain enough confidence I might try again. But right now if I had to do this recipe I would probably just steam them? Or boil? If that’s possible. I think they would turn out great that way too! 💓 kind like chewy rice cakes coated in sweet syrup!
My boyfriend's family calls these "chicken nuggets". They're one of my new favorites and his Lola makes the best ever!
Reporting back to say Lola's carioca are still the best and the boyfriend is now my husband. If we're missing her while she's back in the Philippines though I know I can trust your recipe ❤
looks good defently going to try does it expload in the oil
The Visayan Version is called Bitso-Bitso and it's coated with caramelized cane sugar
Loving your measuring cup, please share where you got your measuring cup from
This is perfect for all vegans
I love Jen!!!!
Thank you Jen !!!!!!!
Bae is back :D ❤️
Cool and so taste
Lol I wish I saw this before I made some last year! Ask my ceiling what happened 🤣😂💦
Oh god these look beautiful right now😍😂
I’m the best ball cupper 😂 ohhhh Jen I love you!!!! 😂
Yum! Looks amazing 😺
So those are basically philippines' version of Japanese Dangos.
Lueeify similar, but also quite different.
Yep but also kinda different
Say, have you seen the carioca?
It's not a foxtrot or a polka ...
Thanks for the vid.
my question is, is sweet white flour the same as glutinous rice flour?
Yes
Can I use normal rice flour
Or D
Cookies that are made by fruna here in chile
Carioca is also a dialect of Brazilian Portuguese ;)
amazebaaallsssss
jen, you are the best (:
hey jen are you a filipina?
Subscribing for the ball jokes.
I skewered mine and they still exploded 😩 Any suggestions? Was the heat too high?
Yes, I think your heat is too high. I just made some. I lowered the heat when I fried the balls. 😋
I used warm water and low heat to fry. No more explosion in my kitchen this time 🤗
come to brasillll!!!
It's like japanese dango 🍡
i LOOOOOOOOVE carioca!
Isn’t it called Cascaron in some regions of the Philippines?
Yes it is Cascaron but in Metro Manila we called it Carioca
Kakanin pleaseeee
Isn't it also called cascarones? that's what we call it heheh
Make Kwek-kwek or bucchi!!!
what is sweet rice flour? can I use regular rice flour or glutinous rice flour instead of sweet rice flour?
i think it's glutinous rice flour
Search mochiko flour
Sweet rice flour is another term for glutinious or sticky rice flour because it is often used to make sweet treats.
i think it's galapong in Filipino.
JEN RUUUUUUULES
Balls on a Stick!!!! #familyjokes!!!
Can you use regular rice flour ?
I tried this with regular rice flour once and they were very hard and not cooked properly. Dough was crumbly and raw inside and very hard outside. Doesn’t work well :/
CAUTION: Do not let the oil get tooo hot or they will explode! I skewered them through and they still exploded. Super scary! I threw the rest of my balls away b/c I wasn’t gonna chance it again.
JEN: Please post what the temp the oil should be, so no one gets burned.
how am I supposed to get the rice flour to be easily rollable like hers? Mines literally just sticks to anything.
When I fried mine they would explode and kinda made a popping sound if I left them in for more then a couple of minutes, despite the fact that I always skewer them. But when the oil was medium heat the Carioca lost its crispy exterior. Any suggestions?
punch a hole.. or dont make it too dry.. i mean the water content..
I tried to cook this but mine exploded and make a lot of messed. I poke a hole before I fried it.
Can’t believe I just found this. I have tried making this, only to have them explode on me.
Guuuuurl!
My partner and I loved your balls Jen! Between this and you beating and grinding the sausage in Chrissy Tiegens “Biscuits and Gravy” video, you’re giving gay men more and more reason to fall in love with you and your recipes, because they definitely make us thirsty and hungry!
You're beautiful and I can't get that out of my head throughout the video.
We eat that for breakfast 😋
Reminds me of dango 🍡
Wait. I'm Filipino but I've never had these before!! 😖
Elaine Saipuddin they sell these at the streets of Manila
ako din HAHA
/i am the best ball cupper/
I LOST IT LMAOOO
Has anyone made this using an air fryer?
Yes, my friend did, they ended uo toasted and burnt.
If you wanna kick it up a notch, finish the coated balls with Maldon Sea Salt.
watching this not for the recipe. just for your flava gurl
U have to sift the rice flour b4 using it
Dango?
pretty much. Filipino style. dango uses a different sauce/sweetener i guess
Fried dango I guess. The fried part is new.
Dango is thicker and chewy this one is chewy but more fluffy and light. I would say more like Chinese sesame balls without the red bean filling and of course sesame seeds outside. It’s easy to make and delicious. Try it.
Mine came out too doughy. Ugh.
Putaaa miss ko na siz
You're hilarious...
Much better if it's cassava.
you forgot sesame seeds...
Is Jen Filipino?
Seems similar to Japanese Dango
I’ll be your baby daddy.
Jen... you a little freaky
Diabetes
Jfc you look freaky