Anyone, at home, easily. During Golden Week, challenge your family to make homemade Kurtoskalacs! "Rice Flour Kurtoskalacs" recipe, selected for the "Trendy Rice Flour Gourmet 2026 Bread Category," to be released from May 12th (Tuesday)

Rice Flour Times URL: https://komeko-times.jp/ The Rice and Rice Flour Consumption Expansion Promotion Project Office will release the recipe for "Rice Flour Kurtoskalacs," which was selected in the trendy rice flour bread category at the "Rice Flour Conference 2026 - Spring" (※2), on the official website of "Komeko Juku" (※1). At first glance, rice flour kurtoskalacs may seem difficult to make, but this recipe allows you to easily make it at home, so please take this opportunity to enjoy delicious rice flour kurtoskalacs. ■ "Rice Flour Kurtoskalacs" selected in the Trendy Rice Flour Gourmet 2026 - Spring Rice Flour Bread Category We are releasing a recipe that allows you to easily make seemingly difficult rice flour kurtoskalacs at home! Kurtoskalacs, with its crispy exterior and chewy interior, and the way it's peeled and eaten, has been attracting attention mainly on social media. Making it with rice flour allows you to enjoy the texture even more. 1. Wrap aluminum foil around a cylindrical mold such as an empty can or tumbler. *Size: Approximately 5 cm in diameter x 14 cm in height 2. In a bowl, mix A until there are no lumps, add milk and beaten egg, let it sit for about 1 minute, and wait until it thickens slightly. 3. In another bowl, mix B, add to 1 and mix well, add melted butter and mix further, cover the dough with plastic wrap, and let it rest for 15 minutes. 4. Roll out the dough to a thickness of 5mm, cut into strips 2-2.5cm wide, wrap the dough around the cylindrical mold, and gently roll it on a surface to adhere the dough. *Wrap the dough by slightly overlapping it without pulling. 5. Brush the surface with melted butter for finishing, place heat-resistant stands on both ends to prevent the dough from directly touching the baking sheet, lay the mold horizontally, and let it ferment at 40°C for about 10 minutes. 6. Bake in an oven at 210°C for 7-9 minutes. 7. Brush the surface again with melted butter for finishing, sprinkle with a mixture of granulated sugar and cinnamon, and once cooled, remove the mold and aluminum foil. ・A Trehalose 12g ・A Psyllium 5g ・A Sugar 10g ・Milk 110g ・Beaten egg 50g ・B Rice flour (for bread making) 180g ・B Potato starch 40g ・B Salt 3g ・B Dry yeast 5g ・Melted butter (unsalted) 20g ・Powdered sugar appropriate amount ■For finishing ・Melted butter (unsalted) approximately 20g ・Granulated sugar approximately 40g ・Cinnamon approximately 4g ・If the fermentation in step ④ proceeds too much, the dough tends to become soft, so keep the time short. ・The dough is soft and easily crumbles when freshly baked, so remove the mold after it has cooled down. *Recipe URL: https://komeko-times.jp/recipe/recipe335/ ■What is Komeko Juku (※1) Komeko Juku is a community where various food experts gather to explore the future of rice flour popularization by sharing their techniques and know-how. To make consumers more aware of rice flour, a specialized platform is being established to explore the possibilities of rice flour, focusing on how to utilize its characteristics. It is composed of restaurant owners/chefs, cooking experts, producers, food manufacturers, and designers who are exploring the potential of rice flour, and each expert conducts research activities while sharing the latest techniques and know-how. Komeko Juku URL: https://jyuku.komeko-times.jp/ ■What is "Rice Flour Conference 2026 - Spring" (※2) "Rice Flour Conference 2026 - Spring" is an event where Komeko Juku and Rice Flour Times look back at 2025, a year of significant development in new rice flour applications, and forecast rice flour trends in eating out and eating at home for 2026. At this event, the trendy rice flour gourmet was announced. Also, leading Japanese patissiers, Mr. Hirohiro Tsujiguchi and Mr. Toshihiko Yoroizuka, and cooking researcher/influencer Ms. Sachi, took the stage, and rice flour businesses gathered to jointly discuss how to deliver the steadily permeating rice flour and rice flour gourmet to those who are not yet interested in rice flour. The event will continue to be held regularly to expand the use of rice flour. Event Report URL: https://prtimes.jp/main/html/rd/p/000000035.000126772.html ■ [Latest 2026] Recreate popular breads and sweets with rice flour! New gluten-free proposals to be released on "Rice Flour Times"! In addition to rice flour kurtoskalacs, the latest 2026 popular breads and sweets will be recreated with rice flour, and gluten-free proposals will be released on "Rice Flour Times." Amidst the emergence of various trends in appearance and texture, popular breads and sweets will be recreated with rice flour, introducing their appeal in a new form. Chewy inside! Popular Korean bread! Keywords: