Rice Paper Canele - Ohrarab

Rice Paper Canele: A Unique and Crispy Dessert

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: 25minutes

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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!)