In a pan over medium-low heat, melt butter. Add condensed milk and egg yolks, quickly whisking until well combined and thickened. Add milk powder and chopped cashews until a pliable wet, and runny paste. Let cool.
Scoop into small balls and chill.
Combine glutinous rice flour and water in a bowl and make a dough. Form into balls and flatten out.
Place one of the set yema fillings in the middle of the carioca dough and form into balls.
In a deep frying pan over medium-low heat, fry the carioca until golden and crispy for about 5 minutes. Drain excess oil and set aside.
In a small saucepan, combine coconut cream and brown sugar, and heat until thickened.
Drizzle syrup over carioca and enjoy!
Servings 0