Rice Cake Churros Recipe
Introduction
Rice Cake Churros are a delightful twist on the classic churro, using chewy Korean rice cakes for a unique texture. Coated with cinnamon and brown sugar, they make a perfect warm snack or dessert that’s simple to prepare.
Ingredients
- 3.5 oz fresh or frozen Korean rice cakes
- 1 tbsp brown sugar
- 1 tsp ground cinnamon
- Oil for frying
Instructions
- Step 1: If using frozen rice cakes, soak them in warm water for 20-30 minutes until softened. Skip this step if using fresh rice cakes.
- Step 2: Separate the rice cakes to prevent sticking during cooking.
- Step 3: Preheat a frying pan over low to medium heat and add enough oil to coat the bottom. Once hot, add the rice cakes and cook for 4-5 minutes, turning occasionally, until they are crispy on the outside.
- Step 4: Remove the rice cakes from the oil and immediately toss them in a mixture of brown sugar and ground cinnamon. You can roll them in the mixture or shake them together in a sealed container until fully coated.
- Step 5: Serve the rice cake churros warm to enjoy their chewy and crispy texture at its best.
Tips & Variations
- Use fresh rice cakes if possible for the best texture; if frozen, be sure to soak them well to soften.
- Try adding a pinch of nutmeg or cloves to the cinnamon sugar for a spicier flavor.
- Serve with a side of chocolate sauce or sweetened condensed milk for dipping.
Storage
Store leftover rice cake churros in an airtight container at room temperature for up to one day to maintain their texture. Reheat them briefly in a skillet over medium heat to crisp them up again before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I bake instead of frying the rice cakes?
While frying gives the best crispness, you can lightly oil the rice cakes and bake them at 400°F (200°C) for 10-15 minutes, flipping halfway, though the texture will be less crispy.
What type of oil is best for frying?
Use a neutral oil with a high smoke point, such as vegetable, canola, or peanut oil, to avoid overpowering the delicate flavors of the rice cakes.
PrintRice Cake Churros Recipe
Crunchy on the outside and chewy on the inside, these Rice Cake Churros are a delightful twist on the traditional churro, using Korean rice cakes coated with a cinnamon-sugar mixture for a sweet and comforting snack or dessert.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: Serves 2
- Category: Snack
- Method: Frying
- Cuisine: Korean Fusion
Ingredients
Ingredients
- 3.5 oz fresh or frozen Korean rice cakes
- 1 tbsp brown sugar
- 1 tsp ground cinnamon
- Oil for frying (about 2 tbsp)
Instructions
- Soften the Rice Cakes: If using frozen rice cakes, submerge them in warm water for 20-30 minutes or until they soften. If using fresh rice cakes, this step is not necessary.
- Separate Rice Cakes: Gently separate the rice cakes so they are individual pieces, ready for frying.
- Heat the Oil and Fry: Preheat a frying pan over low-medium heat, then add oil. Once the oil is heated, add the rice cakes and cook for about 4-5 minutes, stirring occasionally, until they develop a crispy exterior.
- Coat with Cinnamon Sugar: Remove the fried rice cakes from the pan and immediately toss them with the brown sugar and ground cinnamon mixture. You can roll them in the sugar mixture or shake them together in a plastic bag or container until fully coated.
- Serve Warm: For best taste and texture, serve the Rice Cake Churros warm while they are still chewy on the inside and crispy on the outside.
Notes
- Use oil with a high smoke point such as vegetable or canola oil for frying.
- Adjust the cinnamon and sugar quantity to suit your taste preference.
- Ensure the rice cakes are well coated immediately after frying for better adhesion of the cinnamon sugar.
- Serve immediately, as rice cakes can become chewy and less crispy upon cooling.
Keywords: rice cake, churros, Korean rice cakes, cinnamon sugar, fried snacks, chewy desserts
