Rice Cake Churros Recipe

Introduction

Rice Cake Churros offer a delightful twist on the classic churro, using chewy Korean rice cakes for a unique texture. Coated in cinnamon sugar and fried to crispy perfection, they make a delicious snack or dessert.

Ingredients

• 3.5 oz fresh or frozen Korean rice cakes
• 1 tbsp brown sugar
• 1 tsp ground cinnamon
• Oil for frying

Instructions

1. 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.
2. Step 2: Separate the rice cakes so they are not stuck together.
3. Step 3: Heat oil in a frying pan over low to medium heat. Once hot, add the rice cakes and fry for 4-5 minutes until the outside turns crispy.
4. 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 bag or container until evenly coated.
5. Step 5: Serve warm to enjoy the chewy, crispy texture at its best.

Tips & Variations

• Use fresh rice cakes for a softer texture without needing to soak.
• Try adding a pinch of nutmeg or cardamom to the cinnamon sugar for extra warmth and flavor.
• Serve with a side of chocolate or caramel sauce for dipping.

Storage

Store leftover rice cake churros in an airtight container at room temperature for up to one day. Reheat briefly in a frying pan or oven to restore crispiness, but avoid microwaving to keep them from becoming too chewy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use any type of rice cake for this recipe?

It’s best to use Korean rice cakes, which have the right chewy texture suited for frying and coating. Other types might not crisp up as well.

What oil is recommended for frying?

Use a neutral oil with a high smoke point, such as vegetable or canola oil, for frying to avoid unwanted flavors and ensure crispiness.

Rice Cake Churros Recipe

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★★★★★

4.5 from 74 reviews

These Rice Cake Churros are a delightful twist on the classic churro, using chewy Korean rice cakes instead of traditional dough. They’re pan-fried until crispy on the outside and coated with a sweet cinnamon-brown sugar mixture, perfect for a warm, satisfying snack or dessert.

• Author: Maya
• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Total Time: 10 minutes
• Yield: 2 servings 1x
• Category: Snack
• Method: Frying
• Cuisine: Korean

Ingredients

Scale 1x2x3x

Rice Cakes

• 3.5 oz fresh or frozen Korean rice cakes

Coating

• 1 tbsp brown sugar
• 1 tsp ground cinnamon

Cooking

• Oil, enough for pan-frying (about 2-3 tbsp)

Instructions

1. Soften Rice Cakes: If using frozen rice cakes, submerge them in warm water for 20-30 minutes until softened. Skip this step if using fresh rice cakes.
2. Separate Rice Cakes: Gently separate the rice cakes so they don’t stick together for even cooking.
3. Preheat Pan and Fry: Heat a frying pan over low-medium heat and add enough oil to coat the bottom. Once the oil is hot, add the rice cakes and cook for 4-5 minutes, turning occasionally until they become crispy and golden on the outside.
4. Coat with Sugar and Cinnamon: Remove the rice cakes from the pan and immediately toss them in a mixture of brown sugar and cinnamon. You can roll them in a bowl or shake in a plastic bag until fully coated.
5. Serve Warm: Serve the churros warm so they remain chewy on the inside and crispy outside, providing the best texture and flavor.

Notes

• Using fresh rice cakes eliminates the softening step and saves time.
• Frying on low-medium heat ensures the rice cakes cook through without burning.
• For a healthier version, use a non-stick pan with minimal oil.
• Serve immediately for the best texture.

Keywords: Rice Cake Churros, Korean Rice Cake Snack, Fried Rice Cakes, Cinnamon Sugar Dessert