Growing up, I’ve always been fond of Filipino street food and how amazing it is. From the comforting flavours to the unique textures, every bite feels like home. One of my all-time favourites is carioca—a sweet, chewy treat traditionally fried and coated in a sticky caramel glaze. It’s like the Filipino version of a mochi donut, soft and satisfying. But, as much as I love the original, I’ve given it a little twist, making it air-fried and adding one of my favourite ingredients: Tsokolate.
This version of carioca not only retains the chewy goodness we know and love but also surprises you with rich, chopped Tsokolate in every bite. It’s a perfect combination of tradition and indulgence, with the depth of cacao making it feel extra special.
Ingredients
Carioca:
- 100 g glutinous rice flour
- 100 g fresh desiccated coconut
- 40 g coconut sugar
- 80 g coconut milk
- 2 x Tsokolate tableya (chopped)
Caramel:
- 100 g glutinous rice flour
- 50 g coconut sugar
Method
Make the Dough: In a large mixing bowl, combine the glutinous rice flour, desiccated coconut, coconut sugar, and coconut milk. Mix until a soft dough forms. If needed, add a little extra coconut milk to reach the right consistency.
Prepare the Tsokolate Filling: Divide the dough into small, even-sized balls. Flatten each ball in your palm, place a bit of chopped Tsokolate in the centre, and wrap the dough around it, rolling it back into a ball to fully encase the chocolate.
Air Fry the Carioca: Preheat your air fryer to 180°C. Lightly coat the air fryer basket with coconut oil. Place the carioca balls in the basket, ensuring they are spaced apart. Air fry for 10-12 minutes, turning halfway through, until they’re golden and slightly crisp.
Make the Caramel Glaze: In a small saucepan, combine the coconut milk and coconut sugar over medium-low heat. Stir continuously until the sugar dissolves and the mixture thickens into a luscious caramel glaze.
Coat the Carioca: Remove the carioca from the air fryer and immediately toss them in the caramel glaze, ensuring each ball is generously coated. Allow them to cool slightly so the glaze sets.
Serve: Serve your air-fried carioca warm, savouring the chewy texture with the surprise of melted Tsokolate in the middle. The caramel glaze adds just the right amount of sweetness to balance the richness of the cacao.
Why I Love This Recipe:
This recipe brings together two things I cherish deeply—Filipino street food and the rich, comforting flavours of Tsokolate. Carioca, with its chewy, donut-like texture, is a treat that brings back so many fond memories. By adding Tsokolate to the mix and air-frying the dough, I’m able to share something delicious while keeping it light. It’s a nod to my heritage, and every bite feels like a celebration of both the old and the new.
Whether you’re Filipino or a lover of sweets, this air-fried carioca is the perfect treat to satisfy your cravings while introducing you to the wonders of Tsokolate.
