Sweet Rice Croffle (Glutinous Rice Croissant Waffle)
Quick answer
- Total time
- 27 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Frozen croissant dough is spread thinly with a paste of glutinous rice flour, milk and sugar, folded and pressed in a waffle iron.
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The flattened butter layers go crisp, and the rice paste makes the inside stickier and chewier than a plain croffle. Honey and a dusting of cinnamon finish it.
Ingredients
Instructions
- 1
Thaw 2 pieces of frozen croissant dough at room temperature for about 20 minutes, until they yield lightly under your fingertips.
If the dough becomes greasy or too soft, chill it for 5 minutes before shaping.
- 2
Put 30 g sweet rice flour, 40 ml milk, and 20 g sugar in a small bowl and mix until no dry lumps remain.
The paste should be thick enough to hold spatula marks, not runny.
- 3
Press each dough piece gently with your palm and spread the sweet rice paste thinly, leaving a 1 cm border.
Avoid a thick layer because the center may stay undercooked, then fold and seal the dough lightly.
- 4
Preheat the waffle iron well over medium heat or a medium setting, then melt and brush on 15 g unsalted butter in a thin coat.
When the butter sizzles immediately, place the dough in the center.
- 5
Close the lid and cook for 5-6 minutes.
Do not open it during the first 3 minutes; the croffle is ready when the steam slows and the edges turn deep golden brown.
- 6
Lift it out with tongs and let it rest for 1 minute so the surface crisps instead of steaming.
Brush evenly with 1 tablespoon honey, sprinkle with 0.5 teaspoon ground cinnamon, and serve warm.
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