AuthorBianca Katipunan
DifficultyBeginner
Yields1 Serving
Total Time1 hr 45 mins




Filling:




Coating:


Prepare kamote
1

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

Make egg mixture
2

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.

Make filling
3

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

Make carioca
4

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.

Add filling
5

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.

Fry
6

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

Make syrup coating
7

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

Category

Ingredients





Filling:




Coating:


Directions

Prepare kamote
1

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

Make egg mixture
2

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.

Make filling
3

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

Make carioca
4

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.

Add filling
5

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.

Fry
6

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

Make syrup coating
7

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

Kamote Carioca