Fried Rice Paper Flowers
Fried rice paper flowers are a delightful and visually stunning dessert made by deep-frying delicate rice paper sheets, creating crisp, airy petals that resemble blooming flowers. Each crispy rice paper chip is held together with a dollop of colorful mochi in the center, adding a chewy contrast to the light and crunchy texture. Once fried to a golden perfection, these edible rice paper flowers are dusted with a sprinkle of sugar, enhancing their subtle sweetness.
Servings 1 flower
Ingredients
- rice paper
- cooking oil
- mochi
- granulated sugar
Instructions
- Cutting the Rice Paper Petals: Prepare Your Templates – Cut out two round templates, one slightly larger than the other. The larger circle will be the base of your flower, while the smaller one forms the top layer.
- Make a Batch of Mochi: I made a small batch of mochi and divided it into three bowls. Then, I added a few drops of food coloring to each one, creating vibrant, colorful centers for the flowers.
- Assembling the Rice Paper Flowers: Layer the Rice Paper – Place a small dollop of cooked mochi in the center of the larger prepared flower circle. Gently place the smaller rice paper circle on top, pressing slightly so it sticks to the mochi.
- How to Fry Rice PaperHeating the OilChoose the Right Pan – Use a deep, heavy-bottomed saucepan for even frying.Fill the pan with about 1½ inches deep of cooking oil. Test the Oil Temperature: Heat the oil over medium-high heat. Drop a small piece of rice paper into the oil. If it immediately puffs up and crisps, the oil is ready.Carefully place one assembled rice paper flower into the hot oil.Fry for a few seconds until golden and crispy. The rice paper will quickly expand, creating a light, airy texture.Use a slotted spoon to remove the flower and drain it on a paper towel.
- Finishing TouchesWhile still warm, sprinkle the fried flowers with granulated sugar to add a touch of sweetness. Let them cool slightly before serving.