Cassava Karioka (Karioka Kamoteng Kahoy)
Sweet and chewy Filipino cassava balls coated with caramelized brown sugar and fried until golden brown. An easy and budget-friendly merienda that’s perfect for sharing!
Equipment
- Box grater
- Mixing bowl
- Strainer
- Frying pan
- Spoon or scoop
- Tongs or slotted spoon
Ingredients
- 2 cups fresh grated cassava kamoteng kahoy
- 3/4 cup brown sugar
- Oil for frying
Instructions
- Wash and peel the cassava thoroughly. Grate the cassava carefully.
- Squeeze the grated cassava well to remove as much excess liquid as possible. Discard the juice.
- Add the brown sugar to the drained grated cassava. Mix thoroughly until evenly combined.
- Scoop about 1 teaspoon of the mixture and roll it into a small, compact ball. Repeat with the remaining mixture.
- Heat enough oil in a pan over low to medium-low heat.
- Carefully add the cassava balls and fry gently, turning occasionally, until golden brown and cooked through.
- Remove from the oil and drain well using a strainer or paper towels.
- Serve warm. For a classic street-food presentation, thread the cassava balls onto bamboo skewers.
Notes
- Squeeze the cassava well. Removing excess liquid makes the mixture easier to shape and helps prevent excessive oil splattering.
- Keep the cassava balls small and evenly sized so they cook at the same rate.
- Fry over low to medium-low heat. High heat can caramelize or burn the sugar before the cassava is fully cooked.
- Do not overcrowd the pan. Fry in batches when necessary.
- Freshly fried Cassava Karioka is best served warm.
- Always properly peel and thoroughly cook cassava before eating.
Nutrition
Calories: 330kcalCarbohydrates: 55gProtein: 1gFat: 12gSaturated Fat: 1gSodium: 15mgFiber: -13gSugar: 29g
Tried this recipe?Let us know how it was!