Rice Cake Churros Recipe
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.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 2 servings 1x
- Category: Snack
- Method: Frying
- Cuisine: Korean
Ingredients
Scale
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
- 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.
- Separate Rice Cakes: Gently separate the rice cakes so they don’t stick together for even cooking.
- 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.
- 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.
- 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
Find it online: https://flavorsbymaya.com/rice-cake-churros-recipe/
