Deep-fried and Baked Rice Crackers with Rice Flour

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This is a recipe for rice crackers that can be easily made with rice flour. You can add a variety of flavors by simply adding Aonori or small shrimp.

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Homemade Rice Crackers

When I am abroad, I have an irresistible craving for rice crackers. I found that I could make mochi from glutinous rice flour and that it was even easier to make if I used hot water. So I thought this would be a good way to make rice crackers also.
Making Mochi with Glutinous Rice Flour in Microwave Oven
Mochi is not ice cream with chewy crust. Only the sticky and chewy crust is mochi. You can make mochi using glutinous rice flour easily.

Senbei, Okaki and Arare

When it comes to snacks made from rice, there are senbei, okaki, and arare in Japan. These three are distinguished by their ingredients.

Senbei are made from Uruchi rice flour. Okaki and arare, on the other hand, are made from glutinous rice flour. There are many explanations for why okaki and arare are different. Okaki is the larger and arare is the smaller. Or, in Kanto, they are called arare, while in Kansai, they are called okaki. But there is no clear distinction between okaki and arare.

Recommended Tools

Kneading rice flour or glutinous rice flour is a tough process. By kneading, rice flour can be quite elastic, so you need right tools.

At first, I used a heat-resistant bowl and this silicone spatula.

However, silicone spatula wes broken while I was kneading the elastic chunks. I was quite shocked because I had ordered it all the way from Japan.

Based on Motion

There are two main motions involved in kneading rice cake.

  • Removing the mochi from the container
  • Pressing down on the mochi to knead it

The silicon spatula was perfect for peeling the mochi from the container. However, I applied too much force when pressing and kneading the glutinous rice cake, and the hard core tip inside the spatula tore the silicone.

So I used SOCKRIG, a silicon scraper from ikea that I had at home.

It has a moderately hard core all over it, and was very useful for removing and kneading. If you search for silicone scrapers, you will find many products that look good. The best choice is one that has a core all the way through, or one that is made of only silicone.

When making gyuhi or habutae mochi, which contain a lot of water, it is recommended to use a silicone spatula and a deep container to mix the ingredients in a circular motion.
Gyuhi and Habutae Mochi - Mochi Sweets with Microwave
Gyuhi and Habutae Mochi are very famous mochi sweets in Japan. It can be made in a microwave oven with glutinous rice flour available at Asian markets.

Thin Rice Cracker at First

The drying process is very important in the making of rice crackers. Each company has its own ideas on how much humidity to use and how long to dry the rice crackers. Drying is the most difficult part of handmade rice crackers.

If it is not dried enough, it will not puff up, and if it is dried too quickly, it will crack. The humidity in the room varies from season to season, and changes every day. Of course, you can try different things to find the best conditions, but I recommend that you just make it thin.

It’s no fun if you fail from the very beginning. Just make it thin, cut it into appropriate pieces with a knife, and let it dry slowly. If you fry them, you can make thin rice crackers that are very close to the commercial flavor.

We’ll get to the arrangements later, but first, try making a simple, very thin rice cracker.

Japanese New Year Overseas

Even if you live abroad, let’s enjoy the Japanese New Year’s Eve and New Year’s Day.
Click here for other recommended recipes for New Year’s Eve and New Year.
Japanese New Year's Eve and New Year's Day Recipes
New Year is the most important day of the year in Japan. We eat special dishes with various wishes. Here are the recipes you can cook overseas.

Here are the most popular New Year’s Eve and New Year’s Day recipes.

Making Mochi with Glutinous Rice Flour in Microwave Oven
Gyuhi and Habutae Mochi - Mochi Sweets with Microwave
Soba with Pasta Machine - Easest Homemade Soba
Okaki, Arare, Fried Rice Cracker with Glutinous Rice Flour

Recipe

Deep-fried and Baked Rice Crackers with Rice Flour

This is a recipe for rice crackers that can be easily made with rice flour. You can add a variety of flavors by simply adding Aonori or small shrimp.
Prep Time30 mins
Rest Before Cook6 d
Cook Time30 mins
KeywordDessert
Servings100 g rice flour
INGREDIENTS
  • rice flour 100 g
  • hot water 130 g
For deep fried one
  • Deep-frying oil
EQUIPMENT
Electronic scales
Heat-resistant container
Silicone scraper
Cooking sheet
Rolling Pin
Fryer
INSTRUCTIONS
Seasoning
    Sesame flavor
    • For sesame flavor, add 1 tablespoon sesame seeds to the dough.
    Shrimp flavor
    Curry flavor
    • For curry flavor, add 1 teaspoon curry powder to the dough.
    Making the Dough
    • Put the rice flour in a heatproof container. If you want to add seasoning, add it here and mix well.
    • Add boiling water and mix well with a silicon spatula. If the mixture does not hold together, add hot water 10 mL at a time.
    • Mix well until the powdery texture disappears. Remove from the bottom of the container and press down on it to mix well. It takes a lot of force, but the more you mix, the stickier it will become.
    • Heat in a microwave oven. For 100g of rice flour, heat for 15 seconds at a time. Be careful not to overheat.
    • Mix well.
    • Repeat this step 2-3 times.
    • Place the dough on a cookie sheet.
    • Cover with a cookie sheet and spread the dough thinly with a rolling pin. I recommend a thickness of 1-2 mm, which is easier to dry and less likely to break. The thinner the dough, the less likely it is to fail.
    • Cut the dough into desired shapes. Large pieces are easy to break. Smaller ones, about 2-3 cm in diameter, are recommended.
    Drying
    • Place the dough on a cookie sheet and let it dry for 5-7 days. Turn over occasionally. Make sure the dough is dry all the way through.
    Baking
    • Preheat the oven to 175℃.
    • Place the dry dough in the oven and bake slowly for about 5-10 minutes until it puffs up.
    • For salty flavor, take out and sprinkle with salt immediately.
    • For soy sauce flavor, brush the dough with soy sauce and put it in the oven again to brown lightly.
    Deep-frying
    • Preheat oil to 170℃.
    • Put the dry dough in and deep-fry slowly for about 5-10 minutes until it puffs up.
    • For salty flavor, take out and sprinkle salt immediately.
    • For soy sauce flavor, dip the dough in soy sauce quickly and let it dry in the preheat.
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