Rice 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
Scale
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
Find it online: https://dinewithdylan.com/rice-cake-churros-recipe/
