Soft Rice Twists (Kkwabaegi)
How to Make Beautiful Rice Twists Perfect for Kids’ Snacks
A healthy twist on a classic treat, made with rice flour for a lighter, chewier texture. These rice twists are wonderfully mild and not too sweet, making them an ideal snack for children. Learn how to shape them beautifully!
Dough Ingredients- 340g Strong Rice Flour
- 60g Cake Flour
- 200g Milk (warmed)
- 1 large Egg (room temperature)
- 4g Salt
- 40g Sugar
- 50g Unsalted Butter (room temperature, softened)
- 8g Instant Dry Yeast
Cooking Instructions
Step 1
In a stand mixer, combine the strong rice flour, cake flour, warmed milk, egg, salt, sugar, and instant dry yeast. Mix until the ingredients form a cohesive dough. Once the dough starts to come together, add the softened butter. Continue mixing until the dough becomes smooth and elastic, about 10-15 minutes. Due to the nature of rice flour, the first fermentation step (proofing) is omitted. If using regular wheat flour, proof the dough in a warm place for about 50 minutes, or until it doubles in size. After mixing, divide the dough into 40g portions, shape them into balls, and let them rest for about 15 minutes for an intermediate proof.
Step 2
Gently stretch each dough ball by hand into a long strand, about 25-30 cm in length. To create the twist shape: Lay the dough strand flat, pinch the center slightly, then twist both ends in opposite directions a couple of times. Finally, twist the entire strand once more to form the classic kkwabaegi shape. This method ensures a beautifully twisted and secure shape.
Step 3
Arrange the twisted dough pieces on a baking sheet, leaving some space between them. Cover with a damp kitchen towel and let them undergo a second proof in a warm place for 15-20 minutes. After the second proof, lightly pat the tops to allow them to dry slightly before frying. Heat the vegetable oil in a deep pot to 180°C (350°F). To check the oil temperature: dip the tip of a chopstick into the oil; if small bubbles immediately rise, the oil is ready.
Step 4
Carefully place the twisted dough into the hot oil, being careful not to overcrowd the pot. Fry the twists for about 3-4 minutes, turning them occasionally, until they are golden brown and crispy. Once cooked, immediately remove them from the oil and place them on a paper towel-lined plate to drain excess oil. Be mindful not to over-fry, as they can become tough.
Step 5
Allow the freshly fried rice twists to cool slightly before serving. For an extra touch of sweetness, you can sprinkle granulated sugar (mushugu) over them while they are still warm. These rice twists are a frequent addition to my baking repertoire because they are delightfully mild and not overly sweet, a flavor profile everyone enjoys. They are truly an ideal and wholesome snack for children, so give this recipe a try!
