Makes about 24 pieces
2 cups sweet rice flour
2 cups sweetened flaked coconut
1 1/2 cups coconut milk
3 cups vegetable oil
1 cup light brown sugar
1/4 cup coconut milk
chopped gelatinous mutant coconut
in a mixing bowl, combine sweet rice flour, flaked coconut and coconut milk. take two tablespoons of the dough and shape into a ball. set aside. ( if adding filling , poke a hole in the ball and add about 1/4 to 1/2 teaspoon of filling inside then gently close up the hole and reshape the dough into a ball )
Heat up the oil in a wok or deep pan to medium - high heat.( Tip: one way to test if the oil is hot enough his by dropping a smoll piece of dough into the oil. if the oil started bubbling right way, then the oil is hot enough. if the dough bubbles slowly or you don't see any bubbles at all , then oil isn't hot enough ). cook the balls for about 5 to 7 minutes or until golden brown. Transfer the cooked Karioka onto a plate lined with paper towels to soak up the excess oil. set aside.
in a medium sauce pan, combine brown sugar and coconut milk. Bring to a boil and then remove from heat. Dip the Karioka in the brown sugar glaze until completely coated. carefully place four of the Karioka into each Bamboo skewer serve immediately.