Rice Cake Churros
Rice Cake Churros is a Korean twist of churros made of Korean rice cake or tteok. They are crispy on the outside and chewy inside with extra cinnamon sugar coating crunchiness.
Servings:
Ingredients
- 3.5 oz (100 gr) fresh or frozen Korean rice cakes
- 1 tbsp brown sugar
- 1 tsp ground cinnamon
- Oil, for frying
Instructions
- If you are using frozen rice cakes, submerge them in warm water for 20-30 minutes or until they soften. If you are using fresh rice cakes, skip this step.
- Separate the rice cakes.
- Preheat a frying pan over low-medium heat. Add oil. Once the oil is heated, add rice cakes and cook for about 4-5 minutes, or until crispy on the outside.
- Remove rice cakes and immediately mix them with brown sugar and ground cinnamon mixture. You can roll them into the sugar mixture or simply shake them together in a plastic bag or food container until the rice cakes are fully coated.
- Best serve warm when rice cakes are still chewy.
Nutrition
Serving: 1serving | Calories: 273kcal | Carbohydrates: 35g | Protein: 2g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Sodium: 9mg | Potassium: 35mg | Fiber: 2g | Sugar: 12g | Vitamin A: 6IU | Vitamin C: 0.1mg | Calcium: 32mg | Iron: 0.4mg
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