Sweet Rice Croffle (Glutinous Rice Croissant Waffle)
Quick answer
This hybrid dessert pairs the buttery lamination of croissants with a chewy center made from glutinous rice.
What makes this special
- Sweet Rice Croffles combine flaky croissant layers with a chewy glutinous rice powder center.
- Glutinous rice paste layered into croissant dough gives extra chew alongside the flaky crisp
- Butter lamination pressed flat crisps up while the glutinous rice keeps the inside stretchy
Key ingredients
Core cooking flow
- 1 Thaw 2 pieces of frozen croissant dough at room temperature for about 20 min...
- 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.
- 3 Press each dough piece gently with your palm and spread the sweet rice paste...
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.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
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.
- 2Season
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.
- 3Heat
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.
- 4Control
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.
- 5Heat
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.
- 6Finish
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.
After the steps
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