What is Rice Paper?

Rice paper is a thin, translucent sheet made from rice flour, commonly used in Vietnamese cuisine for fresh spring rolls. Once soaked, it becomes pliable and can be used for all sorts of creative recipes—like these croissant-inspired pastries! In this recipe, rice paper takes on a crispy, golden texture after baking, mimicking a croissant’s flakiness but also with a bit of chewy texture (like mochi)!

Why You’ll Love This Recipe

• Easy to make: No complicated dough or kneading—just dip, stack, roll, and bake.
• Light and crispy texture: The rice paper creates a unique crunch that’s satisfyingly golden and crisp.
• Perfectly chocolatey: Each bite has a gooey, melted chocolate center balanced by the sweet, crispy layers.
• Fun and unique: A creative twist on a croissant using pantry-friendly rice paper sheets.
• Quick treat: Ready in under 40 minutes, making it a great recipe for when cravings strike.

Ingredients

• Eggs: Act as a binding agent and give the croissants a golden, slightly puffy texture.
• Milk: Adds richness and helps create a soft, custardy coating for the rice paper. Use any milk alternative you prefer.
• Sugar: Sweetens the croissants and gives the tops a nice caramelized crunch.
• Vanilla Extract: Adds warmth and enhances the overall flavor of the croissants.
• Melted Butter: Provides richness and a golden-brown finish to the rice paper layers.
• Baking Powder: Gives the rice paper a slight lift, creating a fluffier texture.
• Rice Paper: The star of the recipe, rice paper acts as the crispy base that mimics layers of pastry.
• Melting Chocolate Chips: Create a gooey, melty center that’s the perfect complement to the crispy layers.
• Sugar (for sprinkling): Adds a final sweet crunch to the top of the croissants.

How to Make Rice Paper Croissant

Step 1: Make the Egg Mixture

In a bowl, whisk together eggs, milk, sugar, vanilla extract, melted butter, and baking powder until smooth. Pour the mixture into a large plate or shallow dish for dipping.

Step 2: Assemble the Croissants

Dip one sheet of rice paper at a time into the egg mixture until fully coated. Stack six sheets of rice paper evenly to create the layers.

Using scissors, cut a triangle in the middle of the stacked rice paper. Fold one side of the paper over the triangle, slightly offsetting it. Place the other side horizontally toward the bottom, creating the top layer.

Add 1 tablespoon of chocolate chips to the center. Starting from the bottom, roll the rice paper into a crescent shape, forming the croissant. Repeat for the second croissant.

Step 3: Bake the Croissants

Preheat the oven to 350°F. Line a baking sheet with parchment paper. Place the croissants on the sheet and brush the tops with the remaining egg mixture to keep them moist.

Sprinkle a little sugar on top for extra crunch.

Bake for 32–34 minutes, or until golden brown and crispy.

Step 4: Serve

Remove the croissants from the oven and let them cool for a few minutes before serving. Enjoy warm for the ultimate gooey chocolate center!

Storage

These rice paper croissants are best enjoyed fresh out of the oven. If you have leftovers, store them in an airtight container at room temperature for up to a day, and reheat in the oven to restore crispiness.

Tips

• Keep the rice paper layers even: Stack the rice paper evenly so the croissant holds its shape when baked.
• Work quickly: Once dipped, rice paper can become sticky—assemble the croissants promptly for the best results.
• Sprinkle sugar for extra crunch: A little sugar on top adds a caramelized sweetness and helps achieve a golden finish.

Rice Paper Chocolate Croissants

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Serves: 2 Prep Time: 20 Mins Cooking Time: 35 Mins 35 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 eggs, room temperature
• 1/3 cup milk (or alternative milk)
• 2 Tbsp sugar
• 1/2 tsp vanilla extract
• 1 Tbsp melted butter
• 1/4 tsp baking powder
• 6 sheets rice paper
• 2 Tbsp melting chocolate chips
• 2 Tbsp sugar (for sprinkling on top)

Instructions

1. In a bowl, whisk eggs, milk, sugar, vanilla extract, melted butter, and baking powder until well combined. Add egg mixture to a large plate.
2. To make one croissant, dip rice paper one at a time in the egg mixture until well coated. Stack rice paper on top of each other evenly.
3. Using scissors, cut rice paper to create a triangle in the middle. Place one side of the rice paper on top of the middle triangle place and offset a bit. Then place the other side of the rice paper horizontally towards the bottom as the top layer with the rounded side facing up. Add 1 Tbsp chocolate chips to the center. Starting from the bottom, roll up until you get a crescent, croissant shape. Repeat with second croissant. With remaining egg mixture, brush the top of the croissant to keep moist.
4. Preheat oven to 350F. Place rice paper croissant on baking sheet lined with parchment paper. Sprinkle with a bit of sugar on top of croissant. Bake for 32-34 mins until golden brown.

The post Rice Paper Chocolate Croissants – Viral Recipe! first appeared on Herman at Home.

I’ve had Kaya toast in Singpaore but also in San Francisco and I was blown away by the flavor. I love the velvety texture and the rich coconut and pandan jam that is slathered all over buttery toast. I quickly realized that I need to recreate it for myself. It is generally pretty simple to make but takes a bit of technique, which I outlined in this post.

What is Kaya?

Kaya jam or simply kaya, is a sweet spread made from a base of coconut milk, eggs, sugar and sometimes pandan leaves as a flavoring. It is popular throughout Southeast Asia.

Why you’ll love this recipe

In my version, which was inspired by a local bakery in San Francisco, I serve Kaya Toast open face to showcase the vibrant, bright green color. I love this version as the ratio between bread and jam is perfect for my taste.

The preparation of the Kaya is important and the process involves gently simmering coconut milk, sugar, and pandan extract over low heat then tempering egg yolks with the coconut milk mixture. I used a double-boiler method to whisk the eggs yolks and remaining coconut mixture to yield a creamy, thickened jam.

Ingredients

• Egg yolks – This is an important ingredient to emulsify and create structure for the jam. Egg yolks are very delicate so make sure to temper them so they don’t curdle!
• Coconut milk – Use the full-fat version and preferably a brand from an Asian market (e.g. Chaokoh).
• Brown sugar – adds a deeper, richer sweetness to the jam.
• Granulated sugar – another sweetener that is key to the jam.
• Pandan extract – not all kaya jam uses pandan but I love adding a bit of this for the aroma and color.
• Sea salt – a little salt to accentuate the other flavors
• Brioche bread – soft brioche bread is the perfect compliment for the jam.
• Unsalted butter – bread and butter, what more can you say?

How to make Kaya Toast

1. Beat egg yolks until well combined.
2. Over low-medium heat, heat coconut milk, light brown sugar, granulated sugar and pandan extract until sugar is melted but not boiling
3. Temper the egg yolks by slowly adding 1/4 of the coconut milk mixture to egg yolks and mixing well. Make sure eggs don’t curdle!
4. Add egg mixture back to rest of coconut milk mixture then add to heat-proof pan and use double boiler method and whisk over medium heat.
5. Continue to stir until mixture thickens and smooth, about 6-8 mins. Once done, remove from heat and let cool down. Once cool, it will thicken more.
6. In a pan over medium heat, add 1/4 tbsp butter and brown the bread on one side, about 2-3 minutes. Add 1/4 tbsp butter and flip the butter to brown the other side
7. Assemble by adding kaya jam to a piping bag and draw lines on top of the toasted bread.

Tips

• Temper egg yolks by slowly adding 1/4 of the coconut milk mixture and mixing to ensure egg yolks don’t curdle
• Use a double boiler method to cook the Kaya Jam to ensure a creamy texture!

Storage

The kaya jam can be stored in an air-tight jar in the fridge for up to a week.

Kaya Toast

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Serves: 3-4 Prep Time: 15 Mins Cooking Time: 30 Mins 30 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

Kaya Jam

4 large egg yolks

room temperature 1 cup full-fat coconut milk (preferably Thai coconut milk)

2 Tbsp light brown sugar

2 Tbsp + 1 tsp granulated sugar

1/4 tsp pandan extract

1 pinch sea salt

Toast
4 slices brioche bread

2 Tbsp unsalted butter

Instructions

1. Beat egg yolks until well combined
2. Over low-medium heat, heat coconut milk, light brown sugar, granulated sugar and pandan extract until sugar is melted but not boiling
3. Temper the egg yolks by slowly adding 1/4 of the coconut milk mixture to egg yolks and mixing well. Make sure eggs don't curdle!
4. Add egg mixture back to rest of coconut milk mixture then add to heat-proof pan and use double boiler method and whisk over medium heat.
5. Continue to stir until mixture thickens and smooth, about 6-8 mins. Once done, remove from heat and let cool down. Once cool, it will thicken more.
6. In a pan over medium heat, add 1/4 tbsp butter and brown the bread on one side, about 2-3 minutes. Add 1/4 tbsp butter and flip the butter to brown the other side
7. Assemble by adding kaya jam to a piping bag and draw lines on top of the toasted bread.

The post Kaya Toast first appeared on Herman at Home.

Why you’ll love this recipe

You’re going to enjoy my soy sauce and tea marinated eggs for their unique blend of flavors and beautiful, marbled appearance. The soy sauce brings a savory umami depth, perfectly complementing the aromatic, slightly earthy notes brought by the tea. This is very easy to make, especially in batches, and can be prepped ahead of time for a simple and delicious meal.

Ingredients

• Large eggs – I prefer large eggs here so all the marinating liquid gets absorbs by a larger surface area while the inside stays runny and jammy.
• Soy sauce – The foundation of the marinated liquid for the beautiful umami rich flavor.
• Water – Helps to balance out all of the other sauces in the marinade.
• Black tea bags – The other key component here is the deep black tea flavor. I used earl gray tea which pairs perfectly with the soy sauce.
• Star anise – This spice is very popular in Asian cooking and adds a light licorice flavor.
• Cinnamon stick – A key component for a warm, sweet, and woody flavor.
• Bay leaves – Perfect addition to add complexity to any marinade.
• Sugar – Balances the savory and umami of the soy sauce and black tea.

How to make Soy Sauce & Tea Marinated Eggs

1. Add soy sauce, water, star anise, cinnamon stick, bay leaves, salt and sugar to small pot and boil. Once boiled for a few mins, add tea bags to steep for a few more mins. Then set aside to cool.
2. Prick small hole with needle or sharp knife on rounded bottom side of egg
3. In separate pot, bring water to boil and add eggs. When water comes back to boil, lower heat to a low boil and cook eggs for 5 mins. Turn off heat and remove eggs from pot. Shock eggs in ice cold water for 5 mins to cool down
4. Using a spoon, crack and peel eggs carefully to remove the shell and membrane while maintaining shape of the egg.
5. Add eggs to small airtight container and marinate eggs in soy sauce mixture for at least 24 hours. Ensure eggs are completely covered in marinade.
6. Serve eggs over rice, green onions and sesame seeds.

Storage

These eggs are already stored in the fridge in the marinade but make sure to eat it within a week.

Soy Sauce & Tea Marinated Eggs

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Serves: 2-3 Prep Time: 35 Mins Cooking Time: 15 Mins 15 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

6 large eggs

3/4 cup regular sodium soy sauce

3/4 cup water

2 bags black tea bags

2 star anise

1 cinnamon stick

2 bay leaves

1 Tbsp sugar

Instructions

1. Add soy sauce, water, star anise, cinnamon stick, bay leaves, salt and sugar to small pot and boil. Once boiled for a few mins, add tea bags to steep for a few more mins. Then set aside to cool.

2. Prick small hole with needle or sharp knife on rounded bottom side of egg

3. In separate pot, bring water to boil and add eggs. When water comes back to boil, lower heat to a low boil and cook eggs for 5 mins. Turn off heat and remove eggs from pot. Shock eggs in ice cold water for 5 mins to cool down

4. Using a spoon, crack and peel eggs carefully to remove the shell and membrane while maintaining shape of the egg.

5. Add eggs to small airtight container and marinate eggs in soy sauce mixture for at least 24 hours. Ensure eggs are completely covered in marinade.

6. Serve eggs over rice, green onions and sesame seeds

The post Soy Sauce & Tea Marinated Eggs first appeared on Herman at Home.

What is Mochi?

Mochi is a Japanese rice cake made from a sweet glutinous rice that is steamed, formed into a smooth rice dough and then molded into different shapes. When you add sweet glutinous rice flour to these pancakes, you get that same chewy texture that is irresistible.

Why you’ll love this recipe:

What sets this recipe apart is the mochi and the matcha powder. You get a beautiful green tea flavor in a chewy, bouncy pancake texture that will have you asking for seconds!

Ingredients:

Mochi Pancakes

• All-purpose flour – Gives structure to the pancakes, ensuring they hold together well while still allowing for a light, fluffy interior.
• Glutinous rice flour – Enhances the chewiness provided by the mochi flour, contributing to that signature mochi texture throughout the pancake. My favorite brand to use is Blue Star Mochiko Sweet Rice Flour.
• Baking powder – Acts as a leavening agent to help these pancakes rise.
• Salt – Balances the sweetness of the pancakes and also reacts to the baking powder to help the pancakes rise.
• Matcha powder – Gives the pancakes a vibrant green color and distinct earthy flavor.
• Egg – Binds all the ingredients together.
• Milk (or any alternative milk to be dairy free) – Adds moisture to the batter and ensures the pancakes are tender and fluffy.
• Coconut oil, melted – A bit of fat here helps to achieve a delicate texture.
• Sugar – This elevates the flavor of the mochi and matcha.
• Vanilla extract – Additional vanilla flavor to balance all the other flavors.

Matcha Whipped Cream

• Heavy whipping cream – Key component of the whipped cream. You’ll need a hand mixer to whip the heavy cream.
• Sugar – Adds some sweetness to the cream.
• Matcha powder – Can’t forget the beautiful green matcha flavor in this whipped cream!

How to make Matcha Mochi Pancakes:

1. In a bowl, mix both flours, baking powder, and salt together in a bowl. Sift matcha powder into the dry ingredients to ensure matcha powder doesn’t clump.
2. In a separate bowl, add egg, milk, coconut oil, sugar and vanilla extract together. Add wet ingredients to dry ingredients and mix well.
3. In a small greased pan over medium heat, add 1/3 cup of the batter and brown for about 3-4 minutes. Flip the pancake and brown on other side for 3-4 minutes. Repeat until all batter is done.
4. To make whipping cream, add heavy whipping cream and sugar to a bowl. Then, sift the matcha powder into the mixture (to prevent clumping). Mix with a hand-blender or stand mixer until you get stiff peaks and the whipping cream holds its shape. – Cover with plastic wrap then refrigerate until ready to use
5. Stack pancakes, add matcha whipping cream, top with sliced almonds, and drizzle maple syrup. Serve and enjoy!

Tips:

Matcha Mochi Pancakes can be adjusted to suit individual preferences. You can drizzle honey or maple syrup and top the pancakes with the matcha whipped cream, fresh berries, or sliced almonds – the possibilities for customization are endless!

Matcha Mochi Pancakes

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Serves: 3-4 Prep Time: 30 Mins Cooking Time: 20 Mins 20 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 9 voted )

Ingredients

Mochi Pancakes

1/2 cup all-purpose flour

1/2 cup glutinous rice flour

2 tsp baking powder

1/4 tsp salt

1 tsp matcha powder

1 egg

3/4 cup milk (or any altnerative milk to be dairy free)

2 Tbsp coconut oil, melted

2 Tbsp sugar

1 tsp vanilla extract

Matcha Whipped Cream

1 cup heavy whipping cream

2 Tbsp sugar

2 tsp matcha powder

Instructions

1. In a bowl, mix both flours, baking powder, and salt together in a bowl. Sift matcha powder into the dry ingredients to ensure matcha powder doesn't clump.

2. In a separate bowl, add egg, milk, coconut oil, sugar and vanilla extract together. Add wet ingredients to dry ingredients and mix well.

3. In a small greased pan over medium heat, add 1/3 cup of the batter and brown for about 3-4 minutes. Flip the pancake and brown on other side for 3-4 minutes. Repeat until all batter is done.

4. To make whipping cream, add heavy whipping cream and sugar to a bowl. Then, sift the matcha powder into the mixture (to prevent clumping). Mix with a hand-blender or stand mixer until you get stiff peaks and the whipping cream holds its shape. Cover with plastic wrap then refridgerate until ready to use

5. Stack pancakes, add matcha whipping cream, top with sliced almonds, and drizzle maple syrup. Serve and enjoy!

The post Matcha Mochi Pancakes first appeared on Herman at Home.