Pumpkin Spice Karioka

Ingredients:

Serving: 10-15 Karioka Balls

Prep Time: 10-15 mins

Cook Time: 15-20 mins

2 cups glutinous rice flour

1/3 cup of coconut milk

2/3 cup of Pumpkin Puree

2 tsp Pumpkin Spice

1 tbsp sugar 

1 tsp salt

Topping: 

1/2 cup Brown sugar

1 tbsp Pumpkin spice

2 tbsp Maple Syrup

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DIRECTIONS

1. In a large bowl, whisk rice flour while slowly incorporating in milk, pumpkin puree, pumpkin spice, sugar, and salt

   *If dough is wet, add more rice flour.

2. Turn dough out onto a clean counter and knead the dough for 3-5 minutes until smooth. Set aside in a bowl, covered with plastic wrap, and let rest for 5 minutes.

3. Scoop dough into ping pong ball size scoops. With a chopstick, poke a hole through the middle of each ball (like a mini donut) for even cooking and less chance of your karioka exploding in the oil. Place on a parchment-lined plate.

4. Heat up a shallow pan with 1-2 inches of cooking oil to 350 degrees.

5. Fry karioka balls until lightly brown and crispy on the outside, around 2-5 minutes on each side.

   *To help with puffing up the balls, use a metal spoon and baste each ball with hot oil.
   

6. After fully cooked on both sides, carefully remove each ball with a slotted spoon or tongs on a plate lined with paper towels to soak up the excess oil.
   

7. In a non-stick pan, add brown sugar over medium-low heat. Without stirring, let the brown sugar melt and caramelize in a pan for 3-5 mins. Once the caramel starts to get bubbly, add maple syrup and pumpkin spice, then stir with a spatula.
   

8. Quickly toss in Karioka balls into the pan and coat each ball with the caramel. 

   Optional easier topping: Mix Brown sugar and pumpkin spice in a small bowl and toss hot karioka in sugar, drizzle maple syrup for extra fall sweetness! 
   
   

   Transfer to a plate and serve hot!