Filipino Carioca (Fried Sweet Rice Balls) I Good Times With Jen

[@ilikealison]

"If it's dry... tell it sweet nothings in its ear!" I'M SC R EA MING

[@thomasdegroat6039]

That "sweet nothings" joke was a lot dirtier than I was expecting

[@ameliad7945]

I know right

[@kaseybrandt3402]

Jen is AWESOME! She adds flair & oomph to Filipino cooking! She is also comedic and pleasurable to watch! Thanks Jen! Keep up the great work!

[@angelicjay]

OMG living in Germany right now and missing EVERYTHING filipino. thank you so much!! i will make this straight away. thank you!!!

[@EileensKitchenStories]

I cannot wait to finally come to the Philippines next year - so much good food 😱😱😍😍😍

[@AsianBassoonPerson]

Okay update guys, i remade them with the coconut and I had enough oil to cover the balls. also i made bigger holes. I didnt die this time

[@IvysKitchen]

This just gave me memories of my late grandma. After mass she’d take me to the Filipino bakery and I’d get this! Please make filipino cheese bread.

[@maggiebrayton4258]

OMG I need to try these! You make me want to try Filipino food! I love your recipes

[@GSCannon]

I bought these rice balls from a San Diego Bakery and they are so delicious, I am hooked! I became addicted to sweet glutinous rice treats, especially anything Mochi, that I fell in love with while living in HI. I am going to attempt these today. So dig your recipes & vibe. Thank you Jenn. 🥰

[@odnak]

Carioca is also known as Cascaron. Yummy. 😋

[@lidette711]

I love your recipes! They're so detailed and easy to follow. :) I love carioca--actually, anything made with glutinous rice flour. :D Love you, Jen!!

[@thesecretrecipes8191]

Woww! Looks soo yummy!! Love carioca recipe! Wanna try this soon! Thanks for sharing! New subscriber & new supporter here from Dubai♥️

[@DeadliciousCookingStudio]

I never heard of this but this looks cool. May be i am gonna try this next weekend or whenever i am free.

[@iluvearth99]

Deadlicious Cooking Studio did you end up trying it? How did it go? I'm super curious!!

[@geegee8675]

I just made this dessert. I try the coconut milk without shredded coconut (didn't have any) after I fried it I drizzled with the Filipino pandan condensed milk 😋 omg it was delicious tyfs🥰

[@ms.b3632]

Jen I love you girl! You bring new life to all shows, networks you touch! You have something special chica! I hope to meet you one day soon during our culinary journeys!

[@elmi-el3092]

Hi..Jen..I really like this recipe.👍💞 N thanks to put the recipe too.. I'm Indonesian. This recipe its kind of almost similar with our snack.. We have it also but we used the gluten rice flour,, n yes with coconut shredded too..n palmsugar or gula Jawa,name of that snack is GHEMLONG 🍯

[@adianer6445]

In Puerto Rico carioca is a vegetable that is also called malanga and is soooo good. I love it its a lil sweet and i put milk and butter and its the best

[@djpcat4024]

Awesome vid, jen. It looks delicious I gotta make these very soon.

[@chefp0l065]

I could watch her cook anything, all day

[@default853]

My favourite Filipino desert when I go back to Philippines!

[@binjinforever198]

Same!

[@kae4xoxoxo]

I like her. Love her personality. Subscribed your channel... just eat life.

[@PinkPuerco]

Love you so much Jen! Thank you (for the recipe and the laughs)

[@naomipaeng2701]

my mama used to fry plain rice cakes in a pan and served it with honey on the side. i think it's the korean version of this!

[@DessertGeek]

They look so tasty! Though I admit, when I saw the thumbnail my brain first went to dango. And now I want to do a dango-lookalike dessert and snack feast.

[@paolo1692]

Dessert Geek actually it is somewhat like dango from Japan.

[@siege824s8]

Dango is soft tofu n rice flour with matarashi sauce boiled not deep fried

[@lyratan7164]

I used to have these all the time at Goldilock's in California! I need to make these.

[@meequee]

Ah betso betso in Bisaya. Now i know 🤔

[@isabellars7013]

She's so cute, I love her style. Lol she's bold too, I like it

[@Checkertail40]

Hello. Looks delish. Watching From Houston Texas USA!

[@AsianBassoonPerson]

I POKED HOLES IN THEM AND THEY STILL STARTED POPPING LIKE CRAZY HAHHA I ALMOST DIED

[@KÍMXH33SE]

sammme i burnt my hand and my forehead ughhhhh wtf

[@allwaysgrowingvlogs5539]

cool beans bassoon & Eskkimo oo That's because the "poke holes in them" trick isn't based on science. Turning down the oil temperature slightly to fry them a little slower will do the trick. The reason why they burst is because the oil is too hot and it cooks the outside too quickly, creating a "shell". As they continue to fry, their insides want to expand and also release the steam, thus creating pressure. But, because the outer "shell has already formed, the pressure keeps building until it then, has to burst/explode. Good luck!!

[@KÍMXH33SE]

oh thanks!! ill probably never make this again though... im traumastised

[@KÍMXH33SE]

WAKEUPAMERICA NEWS I think you should just try steaming them! Because they might turn out like dango/mochi? Like chewy. That would be nice.

[@KÍMXH33SE]

WAKEUPAMERICA NEWS hohoho I’m still scared of this recipe. Maybe next time if I gain enough confidence I might try again. But right now if I had to do this recipe I would probably just steam them? Or boil? If that’s possible. I think they would turn out great that way too! 💓 kind like chewy rice cakes coated in sweet syrup!

[@caveman6685]

I enjoy your videos. You are so lively and cute and it shows that you enjoy what you do. Keep them coming baby. 😁

[@gernsclaire6167]

I always eat this every weekends when I was a kid :)

[@larabelle4925]

omg I tried making a diff recipe a few years ago and I just put the balls in... and I ended up with a fried knee. This time round I’ll skewer them 😭😭

[@yolzmae]

new friend here sis thanks for sharing this video keep connected its other

[@angiewilkins5766]

I love your recipe , I prepare mone tonight frying it tomorrow, I hope it turns like yours

[@billysanpidro]

In the Metropolitan Manila, they call it "carioca" but in some parts of the Southern Tagalog (and in some parts of Visayas and Zamboanga), we call it "cascaron" (not the Spanish cascarón) or bicho-bicho. We don't know where the name "carioca" came from but it looks like someone mistook by using the title of a jazz standard and popular dance to call this Filipino dessert.

[@sabihaedwards8191]

looks good defently going to try does it expload in the oil

[@normbarr4398]

I like the way you cook it.

[@nuthao4183]

Loving your measuring cup, please share where you got your measuring cup from

[@aricaice2591]

I made the basic one and even if you skewer them, they will still pop while frying. Now if you hear the firs pop, that's good, means it's frying well and you only need to cook them just a few minutes. If you let them pop too long they will burst out and that's not good for the balls and for you unless you want to bathe on hot oil

[@mackunderwood101]

Bae is back :D ❤️

[@jazzykimchi1169]

I love Jen!!!!

[@WonderChia]

My boyfriend's family calls these "chicken nuggets". They're one of my new favorites and his Lola makes the best ever!

[@WonderChia]

Reporting back to say Lola's carioca are still the best and the boyfriend is now my husband. If we're missing her while she's back in the Philippines though I know I can trust your recipe ❤

[@mikaela3779]

Cool and so taste

[@joshuagalneda5333]

Thank you Jen !!!!!!!

[@ronalyngo4171]

This is perfect for all vegans

[@IndieVixen101]

I’m the best ball cupper 😂 ohhhh Jen I love you!!!! 😂

[@antonioperea8456]

My partner and I loved your balls Jen! Between this and you beating and grinding the sausage in Chrissy Tiegens “Biscuits and Gravy” video, you’re giving gay men more and more reason to fall in love with you and your recipes, because they definitely make us thirsty and hungry!

[@kirksander]

The Visayan Version is called Bitso-Bitso and it's coated with caramelized cane sugar

[@annie6515]

Yum! Looks amazing 😺

[@emmalindsey3879]

amazebaaallsssss

[@lalpekhlui1925]

my question is, is sweet white flour the same as glutinous rice flour?

[@insasiable]

Yes

[@siegsterpro]

i LOOOOOOOOVE carioca!

[@imaani4578]

Can I use normal rice flour

[@virg0_lem0nade]

jen, you are the best (:

[@KrysMcFly]

I skewered mine and they still exploded 😩 Any suggestions? Was the heat too high?

[@admete]

Yes, I think your heat is too high. I just made some. I lowered the heat when I fried the balls. 😋

[@indaydens8697]

I used warm water and low heat to fry. No more explosion in my kitchen this time 🤗

[@poogs1817]

Lol I wish I saw this before I made some last year! Ask my ceiling what happened 🤣😂💦

[@thepeacefulhappyandbountif2041]

hey jen are you a filipina?

[@Billissexy1]

Oh god these look beautiful right now😍😂

[@AviSilver]

Say, have you seen the carioca? It's not a foxtrot or a polka ... Thanks for the vid.

[@UmbraLyrel]

So those are basically philippines' version of Japanese Dangos.

[@gracelee1024]

Lueeify similar, but also quite different.

[@binjinforever198]

Yep but also kinda different

[@chayeanne]

Kakanin pleaseeee

[@K2Torazo]

Isn’t it called Cascaron in some regions of the Philippines?

[@Adrian-ri3cs]

Yes it is Cascaron but in Metro Manila we called it Carioca

[@vendettaverrone7159]

how am I supposed to get the rice flour to be easily rollable like hers? Mines literally just sticks to anything.

[@AmAn-zc3ki]

what is sweet rice flour? can I use regular rice flour or glutinous rice flour instead of sweet rice flour?

[@kirinto]

i think it's glutinous rice flour

[@chefmartinarizq]

Search mochiko flour

[@rafatine4809]

Sweet rice flour is another term for glutinious or sticky rice flour because it is often used to make sweet treats.

[@Zee_1003]

i think it's galapong in Filipino.

[@redpintm4223]

Or D Cookies that are made by fruna here in chile

[@zeniaclaire4011]

Can you use regular rice flour ?

[@racheljeffers8384]

I tried this with regular rice flour once and they were very hard and not cooked properly. Dough was crumbly and raw inside and very hard outside. Doesn’t work well :/

[@alejandrocorrea8243]

Carioca is also a dialect of Brazilian Portuguese ;)

[@jennifermendoza577]

CAUTION: Do not let the oil get tooo hot or they will explode! I skewered them through and they still exploded. Super scary! I threw the rest of my balls away b/c I wasn’t gonna chance it again. JEN: Please post what the temp the oil should be, so no one gets burned.

[@miaward2734]

When I fried mine they would explode and kinda made a popping sound if I left them in for more then a couple of minutes, despite the fact that I always skewer them. But when the oil was medium heat the Carioca lost its crispy exterior. Any suggestions?

[@rezboeldz6901]

punch a hole.. or dont make it too dry.. i mean the water content..

[@Mazequax]

It's like japanese dango 🍡

[@tanyakillingsworth8955]

I tried to cook this but mine exploded and make a lot of messed. I poke a hole before I fried it.

[@MjelikART]

You're beautiful and I can't get that out of my head throughout the video.

[@wheelsmcfury4086]

Guuuuurl!

[@joeandmardy1990]

Can’t believe I just found this. I have tried making this, only to have them explode on me.

[@mmb8806]

come to brasillll!!!

[@SedTheMage]

Subscribing for the ball jokes.

[@kairooo3244]

Balls on a Stick!!!! #familyjokes!!!

[@Mystearicia]

Isn't it also called cascarones? that's what we call it heheh

[@passwordpanda]

JEN RUUUUUUULES

[@majikstar]

/i am the best ball cupper/ I LOST IT LMAOOO

[@kimelainesaipuddin4565]

Wait. I'm Filipino but I've never had these before!! 😖

[@andrinesalem7982]

Elaine Saipuddin they sell these at the streets of Manila

[@ithangrayne2045]

ako din HAHA

[@marcusgoguanco6921]

Make Kwek-kwek or bucchi!!!

[@attnMoFo]

If you wanna kick it up a notch, finish the coated balls with Maldon Sea Salt.

[@Patriot-ku4gi]

Has anyone made this using an air fryer?

[@nowneothanielverse]

Yes, my friend did, they ended uo toasted and burnt.

[@melrissa219]

watching this not for the recipe. just for your flava gurl

[@hoaptnk1215]

Reminds me of dango 🍡

[@jacksonnolasco]

U have to sift the rice flour b4 using it

[@jeftielayug3268]

We eat that for breakfast 😋

[@JHLee7Alpha]

Dango?

[@siegsterpro]

pretty much. Filipino style. dango uses a different sauce/sweetener i guess

[@professorm4171]

Fried dango I guess. The fried part is new.

[@ailov3]

Dango is thicker and chewy this one is chewy but more fluffy and light. I would say more like Chinese sesame balls without the red bean filling and of course sesame seeds outside. It’s easy to make and delicious. Try it.

[@alexisbautista7590]

Mine came out too doughy. Ugh.

[@julia5459]

Putaaa miss ko na siz

[@alexismoneva]

Is Jen Filipino?

[@jjaeonthejukebox]

Much better if it's cassava.

[@annabaker88]

You're hilarious...

[@TonzLanggoy]

you forgot sesame seeds...

[@BUGt95.]

Seems similar to Japanese Dango

[@2for99cents]

I’ll be your baby daddy.

[@jm61999]

Jen... you a little freaky

[@rl886]

Jfc you look freaky

[@prescillaolangcay6055]

Diabetes