Sweet Rice Croffle (Glutinous Rice Croissant Waffle)

Quick answer

Total time: 27 min
Level: Easy
Servings: 2 servings
Ingredients: 7

About this dish

This hybrid dessert pairs the buttery lamination of croissants with a chewy center made from glutinous rice.

To prepare it, frozen croissant dough is thawed and filled with a thick paste of sweet rice flour, milk, and sugar. The dough is folded to seal the filling, then placed onto a preheated waffle iron brushed with melted butter. The heat and pressure of the iron flatten the croissant layers into a deeply ridged, crispy surface while the rice flour inside creates a soft, stretchy texture. It is important to spread the rice paste thinly to ensure the center cooks through, and to avoid opening the iron early to maintain the crispness of the layers. The croffle is rested for one minute before being glazed with honey and dusted with ground cinnamon. This recipe can be prepped the night before to enable a quick breakfast.

Ingredients (2 servings)

Ingredient	Amount	Unit
frozen croissant dough	2	pcs
sweet rice flour	30	g
milk	40	ml
sugar	20	g
unsalted butter	15	g
honey	1	tbsp
ground cinnamon	0.5	tsp

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Step

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

Season

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

Heat

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

Control

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

Heat

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

Finish

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.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Sweet Rice Croffles combine flaky croissant layers with a chewy glutinous rice powder center.
Finish cue: Do not open it during the first 3 minutes; the croffle is ready when the steam slows and the edges turn deep golden brown.
Avoid this: Avoid opening the waffle iron too early to keep layers crisp.