January 27, 2021
Kamote Carioca

Time needed: 1 hour and 45 minutes.

Makes: 12 servings

2 cup glutinous rice flour
1 cup sweetened desiccated coconut
1/2 cup coconut milk
cooking oil, for frying
1 pieces medium kamote, peeled and diced
1/2 cup coconut cream
½ cup condensed milk
2 pieces egg yolks
¾ cup brown sugar
½ cup coconut milk


  1. prepare kamote

    In a pot over medium heat, boil the kamote until tender. Drain and mash.

  2. Make egg mixture

    Whisk the egg yolks and condensed milk in a bowl until well combined. In a pan over medium-low heat, bring the coconut cream to a simmer and slowly pour in the egg mixture into the coconut cream then immediately whisk until thickened, making sure not to let the egg scramble. Remove from heat.

  3. Make filling

    Pour the thickened coconut cream mixture into the mashed kamote until well combined. Cover and chill until firm.

  4. Make carioca

    In a bowl, combined glutinous rice flour, desiccated coconut, and coconut milk in a bowl and mix well until a dough forms. It should not too wet that it is sticky but also not dry that is easily cracks and crumbles. Portion out into balls and flatten out.

  5. Add filling

    Place about ½ tablespoon of the chilled kamote filling in the center of each portion and form back into carioca balls, sealing the edges well.

  6. Fry

     In a deep pan over medium heat, fry the carioca until golden and crispy for about 5 minutes. Drain excess oil and set aside.

  7. Make syrup coating

    In a small saucepan, combine coconut cream and brown sugar, and heat until thickened. Drizzle syrup over carioca and serve.