DIFFICULTY: Easy
Makes 20 servings
Preparation and cooking time: 2 hours


Ingredients:

Yema:
4 tablespoons butter
1 can condensed milk
4 pieces egg yolks
1¼ cup powdered milk
4 tablespoons cashews, chopped

Carioca:
3 cup glutinous rice flour
1 1/2 cup water

Syrup:
1 cup coconut cream
¾ cup brown sugar

Procedure:

Yema:
1. 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.
2. Scoop into small balls and chill.

Carioca:
1. Combine glutinous rice flour and water in a bowl and make a dough. Form into balls and flatten out.
2. Place one of the set yema fillings in the middle of the carioca dough and form into balls.
3. 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.

Syrup:
1. In a small saucepan, combine coconut cream and brown sugar, and heat until thickened.
2. Drizzle syrup over carioca and enjoy!

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