This is the most crispy recipe you will ever meet,
One that you’ll become addicted to in an instant.
A stunning meal that’s prepared in just five minutes and in a panini press.
Rice paper malawach is a classic that’s usually prepared in a pan,
The magic of making it in a panini press cannot be explained in words.
Only after you bite into it do you realize how absolutely insane it is.
Dip the rice paper in the batter that we made in an instant,
Combine several sheets of rice paper together,
Place them on parchment paper in the panini press and close.
And it’s ready after only a few minutes 🙂
This is a recipe that proves that there’s magic in the kitchen,
It happens in a moment,
Without prior planning,
Just a thought that popped up while making dinner,
And creates a bite that no one can forget.
Take a bite and get ready to be addicted,
Because the crispiness of this bite is eternal 🙂
Happy and joyful crispy days to all of us 🙂
Rice paper malawach in a panini press
Suitable for 4-5 units
- 1 egg
- 1 tablespoon date honey
- Pinch of salt
- ½ cup hot water
- For each malawach, use 4 sheets of rice paper with a diameter of 6.2” (16cm)
Heat your panini press to high heat.
In a bowl, mix all the batter ingredients and dip one sheet of rice at a time. Connect all the rice sheets dipped in the batter and place them on top of each other. Place our rice paper malawach on parchment paper and put it in the panini press for 3-5 minutes.
Kindly note, it’s important to insert the rice paper malawach only inside parchment paper into the panini press, the baking time varies from one panini press to another.
The longer we bake the malawach in the panini press, the crispier it will be, the shorter we bake it, the softer it will be.
While the malawach is in the panini press, you can grate a tomato dip and make a happy and fun dish 🙂
A little extra from me:
- You can make the malawach in the morning and take it with you in a box for the day, make sure to pack it only after it has cooled down.
- It can be prepared in a lightly greased pan.