AuthorBiteSized
DifficultyBeginner

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Yields20 Servings
Total Time2 hrs
Yema





Carioca


Syrup


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
3

Combine glutinous rice flour and water in a bowl and make a dough. Form into balls and flatten out.

4

Place one of the set yema fillings in the middle of the carioca dough and form into balls.

5

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
6

In a small saucepan, combine coconut cream and brown sugar, and heat until thickened.

7

Drizzle syrup over carioca and enjoy!

Ingredients

Yema





Carioca


Syrup


Directions

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
3

Combine glutinous rice flour and water in a bowl and make a dough. Form into balls and flatten out.

4

Place one of the set yema fillings in the middle of the carioca dough and form into balls.

5

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
6

In a small saucepan, combine coconut cream and brown sugar, and heat until thickened.

7

Drizzle syrup over carioca and enjoy!

Notes

Yema Carioca