Chewy and Crispy Glutinous Rice Twists
No Butter, No Eggs, No Oven! Chewy and Crispy Glutinous Rice Twists with Four Textures in One
I’ve been completely absorbed in making bread at home for days now! Baking is a subject I’m not particularly confident in, but I always feel rewarded when I put in the effort, and the bread turns out wonderfully delicious. This glutinous rice twist, which I made as an experiment, felt like a total ‘win’! It was so incredibly soft and chewy, yet crispy on the outside, offering a sensation of three textures at once – a truly new world of flavor I hadn’t experienced before! Even my daughter, who usually avoids bread, asked for another one. My youngest son especially loved them so much that he wanted them again for two days straight! I was also in a great mood while making them because they were so delicious. The phrase ‘game over’ comes to mind with every bite of these glutinous rice twists. Make them as a delightful snack for your kids! Stay healthy everyone~♡
Key Ingredients- 200g Bread flour
- 100g Glutinous rice flour
- 1 tsp Salt
- 5g Active dry yeast
- 1 pack Milk (approx. 200ml)
- 4 Tbsp Sugar
- 1 Tbsp Olive oil
- Vegetable oil (for frying)
Cooking Instructions
Step 1
In a bread maker, combine the bread flour, glutinous rice flour, salt, active dry yeast, sugar, milk, and olive oil in the order specified. Run the dough cycle until a smooth, cohesive ball of dough forms. (If you don’t have a bread maker, you can combine the ingredients in a bowl and knead by hand until smooth and elastic.)
Step 2
Remove the dough from the bread maker and divide it into 6-8 equal portions. If the dough is too sticky, use a little extra flour to prevent sticking while dividing.
Step 3
Roll each portion of dough into a ball, ensuring a smooth surface. Cover the dough balls with a damp cloth or plastic wrap and let them rest for about 10 minutes. This resting period makes the dough more pliable, which will be helpful for shaping.
Step 4
Gently roll each dough ball into a long rope, approximately 1 to 1.5 cm thick. Twist the rope into a ‘pretzel’ or ‘twist’ shape, making sure to pinch the ends securely to hold the shape. Feel free to get creative with your shaping!
Step 5
Heat a generous amount of vegetable oil in a pot to about 170-180°C (340-350°F). Carefully place the shaped dough twists into the hot oil. Fry for about 3-4 minutes, turning them occasionally, until they are golden brown and puffy. Be mindful not to fry them on excessively high heat, as this can burn the outside before the inside is cooked through.
Step 6
Once fried to a golden hue, remove the twists from the oil and place them on paper towels to drain excess oil. It’s best to coat them in sugar while they are still warm, as this helps the sugar adhere better.
Step 7
Pour a generous amount of granulated sugar onto a plate or tray. Roll the warm, drained twists in the sugar until they are evenly coated. For an extra touch of flavor, you can mix in some cinnamon powder with the sugar before coating.
