Rice paper croissants · I’m a food blog

If you’re on Tiktok, you’ve seen rice paper croissants. The good ones look just like crispy, golden, flaky croissants with layers upon layers.

I admit, I doomscroll a lot. I love a good Tiktok hack, I love rice paper and muffins, so testing rice paper muffins was tough.

What are rice paper muffins?

They are just what they sound like, croissants made out of rice paper. Classic French croissants are a multi-day affair with sour dough and copious amounts of butter, so these aren’t technically a croissant at all except in name and shape. However, they share layers! Think crispy, crunchy exteriors with multiple chewy, mochi-like layers inside. They are cute.

Who invented this hack?

Not sure who technically invented them, but they’ve gone viral thanks to @twaydabaeb who first saw the recipe on @tastyjapan’s account. Since then, they’ve gone legitimately viral with thousands of people trying them out for themselves.

What do rice paper muffins taste like?

They’re crispy on the outside and chewy on the inside, so there’s nothing like a croissant. That said, they taste good, like a sweet dessert reminiscent of a combination of French toast and mochi. If you’ve had Japanese mochi or Hawaiian butter cake before, this rice paper croissant will remind you of that.

Why rice paper croissants?

Why not?! Of course, these are technically a far cry from croissants from a culinary standpoint, but for our purposes, they have croissant-like layers and look like croissants. Plus, if you have someone gluten-free in your life, you can surprise them with some amazing rice paper croissants.

How to make rice paper croissants

1. Heat and preparation – Preheat your oven to 350°F and prepare a sealed baking sheet by lining it with parchment paper.
2. Make the cream – In a bowl, mix the eggs, milk, sugar, melted butter, baking powder, vanilla extract and cinnamon (if using). To go the extra mile, strain the egg batter through a fine mesh sieve.
3. Soak the rice paper – Pour the egg mixture into a bowl shallow enough to allow you to place the rice paper circles. If you don’t have a large enough bowl, use a rimmed baking sheet. Take a single sheet of rice paper and dip it in the egg custard for a while, rolling it.
4. Stack – Place the egg-soaked rice paper on a cutting board. Repeat 2 more times to make a stack of 3 egg rice paper sheets.
5. Cut them into thirds – Cut (using a sharp knife or kitchen scissors) the stacked rice paper into thirds. The middle part should be a triangle while the two outer parts will be half moons/circles.
6. twist – Take one of the side stacks of rice paper and place it directly over the middle triangle. Take the remaining side stack and place it on top of the middle triangle so that it is perpendicular/horizontal to the triangle shape. Roll the rice from the wide end to the point of the triangle.
7. Bake – Place the croissant with rice paper on the prepared baking sheet and slightly turn the sides to make it a crescent shape. Bake in the preheated oven for 30-35 minutes. The rice paper croissants will be golden and crispy on the outside.
8. Enjoy – Let the croissant cool slightly and enjoy it while it’s still warm! The outer shell will be crispy and crunchy and the inner layers will be slightly gooey, chewy and mochi-like.

Ingredients for rice paper muffins

• Rice paper – Take a round pack of rice paper, it doesn’t matter what size you get, but most online tutorials use the largest size. More on rice paper and where to buy it below.
• egg – the basis of rice paper croissants are eggs. Rice paper croissants are more reminiscent of French toast than the flaky butter bread of regular croissants.
• milk – the milk helps to thin the eggs and makes the batter more like cream instead of just beaten eggs.
• sugar – Sugar is for sweetness, obviously, but it will also help with browning and crisping.
• butter – you can’t have croissants without butter! Plus the butter helps with coloring and browning. You need to melt the butter so you can easily add it to the batter, the microwave is your friend here.
• baking powder – this will help the dough to rise a bit as well as help with browning and browning.
• vanilla and cinnamon – Vanilla adds a nice creaminess to rice paper croissants and helps them taste more like a pastry. If you don’t have any, I’d say optional. As for the cinnamon, I think it’s completely optional. Cinnamon is in the original recipes I’ve seen on Tiktok, but regular muffins don’t have cinnamon in them, so it’s totally up to you. If you’re looking for more of a French toast flavor, add some cinnamon. For the croissants in this post, I chose no cinnamon.

What is rice paper?

Rice paper, or bánh tráng in Vietnamese, is a standard in Vietnamese cuisine. Rice paper is exactly what it sounds like: thin, edible wrappers made from rice. They come in dehydrated and are rehydrating with water when it’s time to eat. Rice paper consists of rice that is steamed, made into a paste, and then dried into a thin sheet. Contrary to its one-ingredient name, sometimes rice paper also contains tapioca starch. Either way, rice paper is always gluten-free, which makes it an amazing choice to use as a wrap or when sliced, gluten-free noodles.

Where to buy rice paper

If you live in a city with a grocery store that has a large international aisle, you’ll be able to find rice paper in the Asian aisle next to the rice vermicelli. All standard Asian grocery stores will carry some type of rice paper in the dry noodle aisle. If you’re lucky enough to live near a Vietnamese grocery store, you can also find a whole row of rice paper varieties, from small to very large. If you cannot find rice paper locally, it is also available online.

Other recipes using rice paper

I LOVE rice paper. Honestly, it’s one of the most versatile and best ingredients out there. Try these recipes:

Do Tiktok rice paper donuts work?

yes! They are fun, easy to make and unique. I love the contrast between the crunchy exterior and the chewy mochi-like interior. They don’t taste like croissants by any means, but I really enjoyed making and eating them.

Enjoy! These rice paper croissants are not like other croissants. They are very humble, very conscientious, very cute 😉
xoxo steph

Rice paper croissants

This tiktok croissant hack makes crispy, golden, flaky croissants with layers upon layers.

It serves 2

Preparation Time 5 minutes min

Cooking time 35 minutes min

Total time 40 minutes min

• 2 egg
• 1/4 CUP milk
• 1.5 tablespoon sugar plus extra for sprinkling
• 1 tablespoon butter melted
• 1/2 SPOON vanilla extract
• 1/4 SPOON cinnamon
• 1/4 SPOON baking powder
• 6 PAPERS rice paper

• Preheat oven to 350°F and line a baking sheet with parchment paper.In a shallow bowl (large enough to throw in the rice paper), whisk together the eggs, milk, butter, vanilla, cinnamon and baking powder. Make sure everything is well combined and there are no streaky bits of egg. Strain the egg cream through a fine mesh strainer if desired.

• Take a single sheet of rice paper and dip it into the egg mixture, turning once. Lay the coated rice paper sheet on a cutting board and repeat with 2 more rice paper sheets so they are directly on top of each other.

• Cut the folded rice paper into 3 parts, where the middle is a triangle and the two sides are half circles.

• Take one of the side crescents and place it directly on top of the middle triangle.

• Take the last half moon and place it perpendicular/horizontal to the triangle.

• Roll up the rice paper and place on the prepared baking sheet.

• Slightly shape the tops of the rice paper muffins into a crescent shape. Repeat with the remaining rice paper and then sprinkle sugar on top if desired.

• Bake both croissants in the preheated oven for 30-35 minutes, or until golden brown and crispy. Remove from oven, let cool and enjoy.

Nutrition facts

Rice paper croissants

Amount per service

Calories 275
Calories from fat 97

% Daily Value*

Fat 10.8 g17%

Saturated fat 5.3 g33%

cholesterol 180 mg60%

Sodium 179 mg8%

potassium 155 mg4%

Carbohydrates 36.8 g12%

Fiber 0.9 g4%

Sugar 10.6 g12%

Protein 7.8 g16%

* Percent Daily Values ​​are based on a 2000 calorie diet.