In a bowl, combine glutinous rice flour and 1 cup of water. Stir until flour is moistened. If needed, add 1 tablespoon of water at a time to form a firm but smooth and pliable dough. Dough should not feel dry or too sticky.

Scoop about 1 teaspoonful of dough and roll in palm of hands into 1-inch balls. Using the sharp end of one bamboo skewer, poke through each dough ball.

In a wide pan over medium heat, heat about 3-inches deep of oil. Gently add balls into the oil and cook, stirring occasionally, until they float to the top. Continue to cook for another 1 to 2 minutes or until golden.

With a slotted spoon, remove from pan and drain on paper towels.

Dip carioca in the sugar syrup until fully coated. Arrange in single layer on a wire rack set over a pan or on a parchment-lined baking sheet to cool.

Skewer in bamboo skewers if desired.

For the Sugar Coating

In a saucepan, combine dark brown sugar and 1/4 cup water. Stir until sugar is dissolved.

Over medium heat, bring to a boil. Continue to cook WITHOUT stirring until syrup golden brown.