Rice Paper Canele: A Unique and Crispy Dessert
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
- 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.
- 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.
- 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

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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