Yugwa (Korean Puffed Rice Snack)

Nov 3, 2026 · By VanillaGoods

Dessert Candy confections Medium

Yugwa is a crisp, hollow, syrup-coated puff of fried glutinous rice. This is our home adaptation using sweet rice flour in place of the traditional multi-day soaked and pounded rice. Makes 24 pieces in about 13 hr 30 min.

Prep 40 min

Cook 50 min

Cooling 12 hr

Total 13 hr 30 min

Yield 24 pieces

Diet Vegan

Ingredients

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pieces

2 ½ cups (300 g)glutinous rice flour (sweet rice flour)
¼ cup (60 ml)rice wine (cheongju) or dry sake
½ cup (110 ml)warm water
1 pinchfine salt
⅓ cup (40 g)glutinous rice flour for dusting
5 cups (1200 ml)neutral oil, for deep frying
½ cup (150 g)rice syrup or light corn syrup
¼ cup (50 g)sugar
3 ½ tbsp (50 ml)water
¾ cup (80 g)plain puffed rice cereal, crushed to coarse crumbs

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Instructions

Whisk the rice flour and salt, then stir in the rice wine and warm water to make a crumbly, shaggy dough.
Press the dough into a flat cake, cut it into 4 pieces and steam in a cloth-lined steamer over boiling water for 25 minutes until translucent and cooked through.
Knead the hot dough with a sturdy spoon and then dusted hands for 8 to 10 minutes until smooth, glossy and elastic.
Roll the dough about 1/4 inch (6 mm) thick on a surface dusted with rice flour and cut into rectangles about 1 by 2 inches (2.5 by 5 cm).
Dry the pieces in a single layer, uncovered, in a cool room for 12 hours or overnight, turning once, until the surface is dry and slightly leathery but not cracked.
Heat the oil to 250 F (120 C). Fry a few pieces at a time for 3 to 4 minutes until they rise and begin to swell, then raise the heat to 340 F (170 C) and fry 1 to 2 minutes more until fully puffed and pale gold.
Drain the puffed pieces on a rack and cool completely.
Simmer the rice syrup, sugar and water for 5 minutes until slightly thick; keep it warm over very low heat.
Brush each piece lightly with warm syrup, roll in crushed puffed rice and set on a rack for 30 minutes to dry.

Tips

Dough that is dried too long will crack when fried; dried too little, it will not puff.
Fry in small batches so the oil temperature does not drop.
Humidity is the enemy; work in dry weather if you can.
Deep-frying: keep oil between 250 F and 340 F and never leave it unattended.

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Recipe FAQ

How long does it take to make yugwa (korean puffed rice snack)?

Plan on 40 minutes of prep and 50 minutes of cooking, plus 12 hours to chill. The recipe makes 24 pieces.

How should I store yugwa (korean puffed rice snack)?

Store airtight at room temperature up to 5 days; crispness fades quickly in humid air.

Can I make yugwa (korean puffed rice snack) ahead?

Yes. It needs time to chill and set, so it is a good one to make the day before you serve it.

Is this recipe vegan?

Yes, as written. Check that packaged ingredients such as chocolate, sprinkles and plant butter are labeled vegan.

Yugwa is a traditional Korean hangwa made from glutinous rice dough that is dried, fried until it puffs, and coated in grain syrup. Serve it with hot barley tea.

Estimated · per serving

Nutrition

Per serving = 1 of 24 servings this recipe makes.

165 Calories / serving

8.2g Fat

19.9g Carbs

1.4g Protein

2.4g Sugar

Whole recipe (24 servings): ~3960 cal · 197g fat · 478g carbs · 34g protein · 58g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.