These air fryer rice cakes are a delicious snack ready in under 10 minutes. They are crispy, and chewy, and can be served with maple syrup or honey as a dessert or treat.
The air fryer is one of my favorite kitchen appliances and it is a great way to make these Korean rice cakes extra crispy without deep frying. I can easily make a snack with a satisfying deep-fried taste and texture without worrying about using too much oil or having to clean an oily mess.
All you need is a pack of sliced Korean rice cakes and a little bit of oil spray to make this easy air fryer recipe. 10 minutes later the rice cakes are very crispy on the outside with the perfect chewy texture on the inside.
No matter what diet or lifestyle you and your family have, this sweet rice cake recipe is sure to be a great choice! They are vegan, vegetarian, nut-free, soy-free, and low-fat. In addition to serving them plain as a snack, you could add them to your favorite dishes to make any meal more filling.
What are rice cakes made of
Korean rice cakes are made of rice flour, tapioca or wheat starch, and salt. The starch gives the rice cakes a soft and chewy texture. The ones I’m using are sliced into little oval disks but rice cakes can come in a variety of shapes and sizes.
A staple in Korean cuisine, rice cakes can be prepared and served in many ways. The most popular way to prepare rice cakes is steamed or pan-fried. Steamed rice cakes are soft and chewy and can be served plain, as a side dish, or added to soups or stews. When pan-fried they have a nice crispy exterior and are perfectly chewy on the inside. Crispy rice cakes are perfect to add to stir fry or served with a sweet or spicy sauce.
Air fryer rice cakes variations
I love to serve rice cakes with honey or maple syrup but you could also use agave syrup or even soy sauce for a more savory dipping option.
Make a honey butter glaze with a little bit of honey, butter, and flaky salt. Serve with crushed pecans or walnuts for dessert.
For a spicier option serve with gochujang(hot pepper paste), topped with gochugaru (Korean red pepper powder) or red crushed pepper flakes.
Add the rice cakes to a vegetable stir fry to make it more filling and as a way to add some protein to your dish.
If using frozen or whole rice cakes, boil them for 10 seconds until they are soft before putting them into the air fryer. Cook until they are crispy on the outside. Cook for a few more minutes if needed.
Frequently asked questions
You can typically find rice cakes available in the refrigerator or freezer sections in Korean markets. You might also be able to find them in the international/ cultural foods aisle at major grocery stores. If not available locally, look for them on online delivery services such as Weee!
Korean rice cakes are made of rice flour and wheat starch and salt. Sometimes tapioca starch is used instead.
At 57 grams of carbs per serving, Korean rice cakes are a great low-carb snack option. They also contain protein and are low in fat.
This depends on the recipe you are using and how you are going to serve them. For this air fryer rice cakes recipe, I’m using the rice cakes straight from the bag, with no soaking first. This helps them to cook faster and get extra crispy in the air fryer.
Yes. Korean rice cakes are made with glutinous rice and tapioca or wheat starch. The starch gives the cakes the chewy texture that they are known for. Their soft texture helps them to better absorb whatever sauce you serve them with leading to a more flavorful meal!
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Hope you will like this air fryer rice cakes recipe as much as we do. Please rate the recipe if you made it and leave a comment below if you have any questions.
- ½ package of rice cakes
- oil spray
- maple syrup or honey for dipping
- Wash rice cakes as directed on the package.
- Place rice cakes in air fryer in single layer. Spray with oil spray and shake until coated.
- Cook at 400 degrees for 6 minutes. Shake in the middle of cooking.
Nutrition Information:Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 86Total Fat: 5gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 6mgCarbohydrates: 11gFiber: 0gSugar: 10gProtein: 0g