Go Back
–+ servings
Rice Cake Churros

Delicious Rice Cake Churros: Crispy, Chewy, and Gluten-Free!

These Rice Cake Churros are a delightful twist on the classic treat, offering a crispy exterior and chewy interior, all while being gluten-free.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Snacks
Cuisine: Korean
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Churros
  • 200 grams Korean rice cakes (tteok) Soak frozen cakes in warm water first.
  • 1/2 cup Brown sugar Can substitute with white sugar.
  • 1 teaspoon Ground cinnamon Adjust according to taste.
  • oil for frying Neutral oil (vegetable or canola) Half an inch deep.

Equipment

  • Large frying pan
  • slotted spoon
  • Thermometer
  • Shallow bowl

Method
 

Step-by-Step Instructions
  1. If using frozen rice cakes, soak them in warm water for 20-30 minutes until soft. Drain excess water and pat dry.
  2. Heat enough oil in a large frying pan over low-medium heat to about half an inch deep. Aim for around 350°F (175°C).
  3. Carefully place prepared rice cakes into hot oil and fry for 4-5 minutes, turning gently until golden brown and crispy.
  4. While frying, mix equal parts brown sugar and ground cinnamon in a shallow bowl for coating.
  5. Remove churros from oil, let excess drip off, and quickly toss in the cinnamon-sugar mixture while warm.
  6. Serve warm and consider pairing with a dipping sauce like chocolate or honey.

Nutrition

Serving: 1churroCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 1gMonounsaturated Fat: 5gSodium: 70mgPotassium: 60mgFiber: 1gSugar: 8gCalcium: 30mgIron: 0.5mg

Notes

These churros are best enjoyed fresh and can be customized with different coatings or flavors.

Tried this recipe?

Let us know how it was!