I'm trying to revamp a Filipino dessert, karioke, by making it lighter. The traditional recipe is: Rice flour Milk Shredded coconut Sugar Water Lemon Mix rice flour, coconut and milk until sticky enough to hold a ball shape. Form balls and fry. Meanwhile, boil sugar, water, and a little lemon to tame sweetness until thick. Once all the coconut balls are fried, drizzle with syrup. As it is, the balls are very dense, and so I'm thinking about trying to add baking soda or syrup to make it a little lighter. But from what I understand (which is very little, i think) the milk is acidic, so it'll neutralize some of the baking soda. So I figured I could use baking powder instead, but it needs a certain proportion of acid to powder to react correctly. So how would I go about figuring how much soda or powder to add? Any other suggestions as to how to lighten the karioka would be greatly appreciated.