Karinto (Traditional Japanese Cookies)

Karinto are deep-fried cookies coated with brown sugar syrup. These cookies are so popular in Japan because they are crispy, sweet, and easy to eat anytime. There are a lot of different types of Karinto out there, but I’m going to stick to the basics in my first Karinto post. This is the recipe for a simple but delicious brown sugar-flavoured Karinto, and it is coincidentally vegan!

What are Karinto?

Karinto are a type of cookie usually made with flour, leavening agent, water, and sugar, then deep-fried to make them completely crispy all the way through. They are sometimes coated with granulated sugar but most of them are coated with brown sugar syrup. The origin of karinto has been unclear but China has influenced on Japanese cuisine greatly, many experts say the origin of Karinto is China. Nowadays, there are lots of different flavours or shapes karinto in stores including chocolate, peanuts, and even savoury ones.

Ingredients You will Need

For the dough

Plain flour – You can use cake flour if you want your Karinto lighter in texture but I do not recommend using bread flour as it would become tough.

Baking powder – If you don’t add a leavening agent to your dough, it would explode when you fry it.

Brown sugar – Brown sugar adds caramelly flavour to your Karinto.

Salt – A pinch of sea salt makes a big difference!

Water – If you want to add some protein to your Karinto, you can use soy milk instead.

Oil – Flavourless oil is perfect for making Karinto such as peanut oil, sunflower oil, and canola oil.

For the Syrup

Brown sugar & Water – If you want a very rich deep flavour to your Karinto, dark brown sugar is great, but if you want a mild flavour, use light brown sugar in your syrup.

Step-by-Step Guide

For the Dough

1 In a bowl, put all ingredients for the dough and mix well. Pour the water and knead to form a dough. Cover it with cling film and chill it for 30 minutes.

2 Transfer the dough to the floured surface and roll it with a rolling pin to 3 milimeter thick.

3 Cut the dough in half lengthwise and cut each dough into pieces like in the photo below.

4 Heat enough oil for deep-frying to 160C (320F) in a pot or a frying pan. Fry your dough pieces for about 5 minutes. Once they are fried, transfer them onto a wire rack.

5 Line a tray with a piece of parchment paper and set it aside while you make syrup.

For the Syrup

1 Mix all ingredients in a frying pan, and heat the mixture until you can draw a line with a spatula or a wooden spoon.

2 Add the fried dough pieces into the pan and stir until all pieces have been thoroughly coated with the sugar syrup. Spread them onto the lined tray and let them cool for at least 10 minutes.

Tips for Making Karinto

Thinly slice your dough If your dough pieces are thick, they are likely to become crispy outside but soft inside which is not how Karinto should be, so slice them about 3 millimetres wide.

Fry your dough pieces at a low temperature

If you fry your dough at a high temperature, your karinto will be burnt before they become crispy.

Heat your syrup enough

Your syrup has to be heated until you can draw a line with a spatula otherwise you’ll end up with sticky Karinto.

Q & A

How long do Karinto last?

Homemade Karinto can last at least 2 weeks if you store them correctly.

How can I store my Karinto?

Karinto need to be in an airtight container so that they don’t become soft while being stored.

Can I freeze my Karinto?

Yes, the unfried dough can be frozen perfectly for up to 1 month. Fry them without thawing in oil at 160C for a bit long time.

Why are my Karinto sticky?

Because your syrup has not been heated long enough. You need to heat the sugar and water mixture until you can draw a line with a spatula.

More Vegan Asian Snack Recipes

Vegan Chinsuko (Okinawan Shortbread Cookies) ちんすこう

Chinese Steamed Black Sesame Red Bean Buns (Vegan)