Churros using Korean Rice Cakes

Name: Churros using Korean Rice Cakes
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Asian, Korean
Ingredients: 200 grams korean rice cakes (cylinder variety); 3 tbsp water; 3 tbsp butter; 1/2 cup white sugar; 2 tbsp cinnamon; nutella or chocolate drizzle

7 steps

Prep:5minCook:10min

Introducing a fun way to enjoy Korean rice cakes! These “churros” are gluten free and take way less time and effort than traditional churros. They’re sweet, chewy and slightly crisp! You can enjoy them simply dusted in cinnamon sugar or with a chocolate/nutella drizzle! I hope you enjoy them! ✨tips✨ 🤍 use cylinder log shaped rice cakes for the “churros” look. 🤍 if using fresh rice cakes, omit the water step. simply pan fry the rice cakes in butter. 🤍 add enough water to cover the rice cakes about halfway up. cook until all of the water has evaporated before adding in the butter. 🤍 pan fry the rice cakes in butter until they’re slightly crispy and brown. don’t overcook them or else they’ll be very hard! they will harden once they cool down. 🤍 toss the rice cakes in the cinnamon sugar mix immediately after pan frying.

Updated at: Thu, 17 Aug 2023 08:44:03 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories451.8 kcal (23%)

Total Fat14.8 g (21%)

Carbs78.1 g (30%)

Sugars39.1 g (43%)

Protein4.2 g (8%)

Sodium19.8 mg (1%)

Fiber3.7 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

200 gramskorean rice cakes

cylinder variety

3 Tbspwater

3 Tbspbutter

Cinnamon Sugar

½ cupwhite sugar

2 Tbspcinnamon

Extras

nutella

or chocolate drizzle

Instructions

Step 1

In a pan, combine the Korean rice cakes and water. If you’re using refrigerated cold rice cakes, add enough water until it reaches the halfway mark of the rice cakes. Korean rice cakes come in a variety of shapes but to get the “churro” look, make sure you get the cylinder log shaped variety.

Step 2

Cook over medium low heat until the rice cakes soften slightly and the water evaporates.

Step 3

Add in the butter and pan fry the rice cakes in the butter until slightly crispy and golden. This takes 5-6 minutes over medium low heat however it depends on your rice cakes. I use a mini variety so it takes a shorter amount of time.

Step 4

In a separate bowl, mix together the sugar and cinnamon to make your cinnamon sugar mix.

Step 5

Once your rice cakes are slightly crisp and golden, toss them in the cinnamon sugar while they are still hot.

Step 6

Shake off the excess cinnamon sugar.

Step 7