Desserts, Drinks & Baking

Crispy Rice Cookies with Jam & Nuts

Name: Crispy Rice Cookies with Jam & Nuts
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 20 g Cold cooked rice; 20 g Egg white; 8 g All-purpose flour; 2 g Cooking oil; 10 g Peanuts; 10 g Raisins; 12 g Walnuts; 40 g Strawberry jam

누룽지과자

Cookies made from leftover rice bound with egg white and flour, cut into rounds or hearts, pan-fried until golden and topped with strawberry jam, raisins, walnuts and peanuts.

15mPrep

10mCook

1Serving

EasyLevel

🧺 Korean ingredients in this recipe

Pine Nuts, Chestnuts & GinkgoThe nuts of Korean holidays, porridges and sweets 🛒 Shop on Amazon

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📘 Cooking basics for this recipe

How to Cook Korean Rice (Bap)Short-grain rice in a pot, a rice cooker or a pressure cooker, plus multigrain rice and nurungji

📝 Step-by-Step Instructions

Knead the cold rice with the egg white and flour into a firm dough.

Crispy Rice Cookies with Jam & Nuts — step 1

Roll 1 cm thick and cut into rounds or hearts.

Crispy Rice Cookies with Jam & Nuts — step 2

Finely chop the peanuts and walnuts.

Crispy Rice Cookies with Jam & Nuts — step 3

Heat oil in a pan and cook the rice shapes until golden on both sides.

Crispy Rice Cookies with Jam & Nuts — step 4

Spread the tops with strawberry jam.

Crispy Rice Cookies with Jam & Nuts — step 5

Scatter with raisins, walnuts and peanuts.

Crispy Rice Cookies with Jam & Nuts — step 6

📊 Nutrition Facts (per serving)

344.4Calories (kcal)

48 gCarbs

8.4 gProtein

14.9 gFat

62 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

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Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.