Rice Paper Canele

Rice Paper Canele: A Unique and Crispy Dessert

Rice Paper Canele


Are you looking for a creative way to make canele? Today, I'm introducing Rice Paper Canele, an innovative take on the classic French pastry using rice paper. This recipe results in a crispy yet chewy texture, with a delightful caramelized outer layer. Let's dive into the ingredients and step-by-step instructions!

Why You'll Love This Rice Paper Canele

  • Gluten-Free Alternative - No flour is needed! 
  • Easy to Make - Uses simple ingredients and an air fryer. 
  • Crispy & Chewy - A perfect combination of textures. 
  • Great Flavor - A sweet and slightly caramelized taste.

Instructions

Step 1: Prepare the Batter 
  • In a microwave-safe bowl, heat 20g of butter and a little bit of milk for about 1 minute until melted. 
  • Add the eggs, baking powder, vanilla extract, and allulose, then mix well until smooth. 

Step 2: Assemble the Canele 
  • Dip one sheet of rice paper into the batter and lay it flat in a mold. 
  • Dip another sheet of rice paper, fold it, and place it on top, then cover with another layer.
  • Wipe the edges of the mold clean to prevent burning. 

Step 3: Air Fry the Canele
  • Air fry at 170°C (340°F) for 10 minutes, let it cool for about a minute, then air fry again at 200°C (400°F) for another 10 minutes. (The canele may puff up and burn, so keep an eye on it!) 
  • Let them cool for about an hour before serving. (Be careful, they might still be hot!)

Tips for the Best Rice Paper Canelé 

  • Use thicker rice paper for a crispier texture. 
  • Don't skip wiping the mold edges to avoid burning. 
  • Monitor the air frying process as they can puff up quickly. 
  • Let them cool completely for the best texture. 
  • Pair with coffee or tea for a delightful treat.



Rice Paper Canele


Preparation Time: 10minutes
Cooking time: 


Enter a short description of the recipe within 200 characters.

Ingredients:

  • (Makes about 6 pieces): 
    • 20g butter 
    • A bit of milk (~100ml) 
    • 12 sheets of rice paper 
    • 2 eggs 
    • 1 tsp baking powder 
    • 1 tsp vanilla extract 
    • 1 tbsp allulose

Instructions:

[1] In a microwave-safe bowl, heat 20g of butter and a little bit of milk for about 1 minute. 

[2] Add the eggs, baking powder, vanilla extract, and allulose, then mix well. 

[3] Dip one sheet of rice paper into the batter and lay it flat in a mold. 

[4] Dip another sheet of rice paper, fold it, and place it on top, then cover with another layer. 

[5] Wipe the edges of the mold clean (to prevent burning). 

[6] Air fry at 170°C (340°F) for 10 minutes, let it cool for about a minute, then air fry again at 200°C (400°F) for another 10 minutes. (The canelé may puff up and burn, so keep an eye on it!

[7] Let them cool for about an hour before serving. (Be careful, they might still be hot!)


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