Rice Crisp Crackers
Form white rice into raw rice crusts, deep-fry, brush with seasoning, and bake until crisp to make crunchy rice crackers.
Ingredients
cooked white rice (200g)
1 cup
salt
1/6 tsp
sugar
1 tbsp
soy sauce
1 tsp
drinking water
1 tsp
finely grated cheese powder
1/2 tbsp
red chili powder
to taste
frying oil
a small pot
Instructions
1
Step 1
Spread the cooked white rice onto a baking tray, sprinkle with salt, and mix lightly with a rice spoon. Loosen the rice thoroughly, avoiding stickiness or clumping.
2
Step 2
Use the second largest measuring spoon (1 small spoon, 1 teaspoon) as a tool, dip it in water, scoop a spoonful of rice, and press the center in slightly with your hand. The thickness should be less than 1 cm.
3
Step 3
Press the shaped rice onto the baking tray.
4
Step 4
1 cup of rice can make about 30 pieces. Dip the spoon in water for each piece to prevent the rice grains from sticking together.
5
Step 5
Place into the oven and dry at 100℃ for about 2 hours. Flip the pieces once halfway through.
6
Step 6
The rice is done when fully dried (raw crispy rice); the volume shrinks and the rice grains appear translucent.
7
Step 7
Put sugar and other seasonings in a bowl, mix well, and set aside until the sugar dissolves.
8
Step 8
Heat the small pot of frying oil until very hot, and fry the raw crispy rice in batches.
9
Step 9
The pieces should float immediately when added to the oil and expand within a few seconds, which indicates the oil temperature is sufficient.
10
Step 10
As soon as the pieces turn slightly golden, remove them immediately.
11
Step 11
Stir the seasoning mixture again, and brush a thin layer evenly on the front side of the crispy rice until the mixture is used up. Sprinkle red chili powder if desired.
12
Step 12
Place back into the oven immediately and bake at 170℃ for 5 minutes. If the sugar seasoning on the surface is boiling, take it out early to avoid burning.
