Kamote Carioca

In a pot over medium heat, boil the kamote until tender. Drain and mash.

Whisk the egg yolks and condensed milk in a bowl until well combined. In a pan over medium-low heat, bring the coconut cream to a simmer and slowly pour in the egg mixture into the coconut cream then immediately whisk until thickened, making sure not to let the egg scramble. Remove from heat.

Pour the thickened coconut cream mixture into the mashed kamote until well combined. Cover and chill until firm.

In a bowl, combined glutinous rice flour, desiccated coconut, and coconut milk in a bowl and mix well until a dough forms. It should not too wet that it is sticky but also not dry that is easily cracks and crumbles. Portion out into balls and flatten out.

Place about ½ tablespoon of the chilled kamote filling in the center of each portion and form back into carioca balls, sealing the edges well.

 In a deep pan over medium 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 serve.