Carioca

Ingredients

• 1 1/2 cups glutinous rice flour
• 1 cup water
• oil
• 1/2 cup sugar

Steps

1. 1

   In a bowl, place flour and carefully add water. Stir until flour is moistened. If needed, add 1 tablespoon of water at a time to form a firm but smooth and pliable dough. The dough should not feel dry or too sticky.

2. 2

   Scoop about 1 teaspoonful of dough and roll in palm of hands into 1-inch balls. Using the sharp end of one bamboo skewer, poke through each dough ball.

3. 3

   In a wide pan over medium heat, heat about 1 to 2 inches of oil. Carefully add balls into the oil and cook, stirring occasionally, until they float to the top. Continue to cook for another 1 to 2 minutes or until lightly golden.

4. 4

   With a slotted spoon, remove from pan and drain on paper towels.

5. 5

   Place the brown sugar in the oil and cook, stirring regularly, until it begins to melt.

6. 6

   Add rice balls and cook, stirring regularly, until coated with caramel.

7. 7

   Remove from the pan and drain on a wire rack. Skewer in bamboo skewers if desired.