Vietnamese Rice Cracker Recipe comes in a variety of flavors and is manufactured from various types of sesame seeds (white, black). The sharpness of its guarantee for appearances alone is so tempting that you merely need to have a bite.
The best part is, even when you’ve got some leftover rice in your home following a tasting dinner with friends, you may turn this rice into a superb snack that’s really hard to resist, but really simple to create.
Vietnamese Gluten-Free Black Seasame Rice Cracker Recipe
Preparation Time: 30 Minutes Cook Time: 30 Minutes Total Time: 60 Minutes
Type: Side Dish Yeild: 20 Servings Cuisine: Vietnamese
Keyword: Vietnamese Gluten-Free Black Seasame Rice Cracker Recipe
- 2 tablespoons sesame oil
- 1/3 cup cooked mixed wild rice
- 1/4 teaspoon salt
- 1 cup sweet rice flour
- 1-1/2 tablespoons white sesame seeds
- 1/4 cup wate1-1/2 tablespoons black sesame seeds
Preheat oven to 375 ° F with a pizza stone
Process cooked wild rice in the bowl of a food processor or blender until smooth. The rice will become a sticky mess, do not worry. Add the sweet rice flour, salt, sesame oil, and process to mix.
Whilst processing, gradually adds the water until a dough forms. If it does not form a dough in the food processor, then add 1/4 tsp additional water at a time till it forms a ball whilst turning. The dough ought to be shiny but not overly tacky. When it’s too tacky, simply add a bit more sweet rice flour.
Remove the dough from the food processor and divides the sesame seeds into the dough. Cover with cling film and let it rest for 20 minutes.
For bigger crackers cut parchment paper to squares marginally bigger than the cookie dimensions (ours were approximately 4 inches by 4 inches).
Take approximately 11/2 teaspoon of the dough and press it lightly between 2 pieces of parchment paper. Use a rolling pin to roll it up till it’s super thin, about the depth of 5 sheets of paper and approximately 4-5 inches in diameter.
Peel off the surface of the parchment paper and place it aside while you distribute more crackers. Repeat with the remaining batter. (Notice that I roll out as numerous as my pizza stone will match, six, then inhale them while I roll out more to conserve time.)
Working in batches, set as many biscuits as will match together with your parchment paper onto the popular pizza stone and bake for 4-6 minutes, until the cookies start to roll and crispy around the borders.
Use tongs to carefully remove each cracker in the pizza stone and put it at the counter to cool for an instant. Gently remove the parchment paper in the crackers and then return them into the oven opposite side to cook for an additional 4-6 minutes, or till crisp. Remove the crackers from the oven and then allow them to cool before eating. Repeat with the remaining batter.
You could also create modest crackers with one sheet of parchment paper and 1/4 – 1/2 tsp of bread at one time. The approach is precisely the same, except that they will only be approximately 11/2 inches broad.
Serve with a side of ginger miso sauce or your favorite cheese!
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