Chewy Rice Cake Tanghulu: A Crispy, Sweet, and Delightful Treat
Chewy Rice Cake Tanghulu: A Crispy, Sweet, and Delightful Treat
How to Make Tanghulu with Rice Cakes
Discover the delightful Korean dessert, Tanghulu, made with chewy rice cakes! This recipe offers a unique twist on the popular fruit candy, combining the satisfying chewiness of rice cakes with a perfectly crisp, sweet caramel coating. It’s surprisingly easy to make at home, perfect for a fun family activity, a unique dessert, or a delightful snack that both kids and adults will adore.
Ingredients- 2 Korean rice cakes (Garae-tteok, thicker ones are recommended over tteokbokki cakes)
- 300g Sugar
- 150ml Water
Cooking Instructions
Step 1
First, let’s prepare the star of our rice cake Tanghulu: the Korean rice cakes! Take 2 Garae-tteok (Korean cylindrical rice cakes) and cut them into bite-sized pieces, or pieces that are easy to skewer, about 2-3 cm long. Thicker Garae-tteok will give a more satisfying chew compared to thinner tteokbokki cakes.
Step 2
Now, we’ll lightly pan-fry the rice cakes to enhance their chewy texture and add a subtle nutty flavor. Heat a non-stick pan over medium-low heat. Add the cut rice cakes and fry for about 5 minutes, flipping them occasionally until they are lightly golden brown and slightly crispy on the outside. This step makes a big difference in texture!
Step 3
Once the rice cakes are nicely browned, it’s time to skewer them. Carefully thread the fried rice cakes onto skewers. It’s helpful to leave a little space between the cakes so the caramel can coat them evenly. You can thread them vertically or horizontally; vertical threading often helps ensure a more uniform coating.
Step 4
Now for the magical Tanghulu syrup! In a saucepan, combine 300g of sugar and 150ml of water. Place the saucepan over medium heat. Crucially, do NOT stir the mixture with a spoon or chopstick once it starts heating. Stirring can cause sugar crystals to form, leading to a gritty or cloudy candy. Let the sugar dissolve and the syrup come to a boil undisturbed.
Step 5
As the syrup boils, you’ll notice the bubbles gradually getting larger, then smaller. This indicates the syrup is thickening. To check for doneness, carefully drop a spoonful of the syrup into a bowl of cold water. If it forms a hard, brittle thread that snaps, your syrup is ready. If it remains soft or syrupy, continue boiling for a little longer. (For precision, aim for a temperature of 140-150°C or 285-300°F).
Step 6
With your perfect Tanghulu syrup ready, quickly dip the skewered rice cakes into the hot caramel. Tilt the saucepan slightly and rotate the skewers to ensure each rice cake is evenly coated. Submerge them fully to get a beautiful, glossy finish.
Step 7
Once coated, it’s tempting to eat them immediately, but for the best crispy texture, let the Tanghulu set. Place them on a cooling rack or a baking sheet lined with parchment paper. Allow them to cool and harden at room temperature for about 10-15 minutes. Avoid refrigerating, as it can sometimes make the caramel too hard or sticky.
Step 8
Voila! Your delicious rice cake Tanghulu is ready. Enjoy the delightful contrast between the crisp caramel shell and the chewy, soft rice cake inside. This unique treat is sure to be a hit!
