• Online Store
    • Accessories
    • Sewing Patterns
    • Cooking Recipes
  • Cooking Recipes
    • Everyday
      • Asian Noodles
      • Beef
      • Bread & Pizza
      • Cheese
      • Chicken
      • Egg
      • Fish
      • Pasta
      • Pork
      • Rice
      • Salad
      • Sauce
      • Seafood
      • Snack
      • Soup
      • Tofu
      • Vegetables
    • Sweet
      • Cake
      • Candies
      • Chilled Desserts
      • Cookies
      • Danish Pastry
      • Fruits
      • Ice Cream
      • Mochi
    • Deep Fried
    • Fast & Yummy
    • Basic ingredients
  • Blog
  • Find us also on
    • Etsy
    • YouTube
    • Amazon
  • My Account
    • My Account
    • Cart
  • About us

Dans la lune

April 5, 2020

Senbei (Okaki) Japanese Rice Crackers

Senbei (Okaki) - Japanese rice crackersecipe

Print this recipe
Persons
15
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Senbei (Okaki) - Japanese rice crackersecipe

Ingredients

  • 20g rice flour
  • 1/2 tsp fine salt
  • 20ml boiled water
  • 150g steamed japanese rice (Reheat with a microwave if the rice was frozen.)
  • 1 tbsp white or black sesame (your choice)
  • dash of soy sauce

Instructions

  • 1. In a heat-safe bowl, add rice flour and salt. Mix well.
  • 2. Slowly pour the boiled water, using a cooking scale to help you add the right quantity. Mix with a silicone spatula until it comes together.
  • 3. Add the steamed rice (microwave it for 30 sec at 600W if it was cold and hard), sesame and dash of soy sauce (optional). Knead with your hand until well combined. Pre-heat the oven to 200℃ degree.
  • 4. Spoon some rice mixture (about 1 tbsp) and make it into a ball, then flatten it with your hand. Make it even thinner, using your fingers. Place on the baking sheet on an oven tray. Repeat until you have used up all the rice mixture.
  • NOTE : The thinner senbei will be crispier.
  • 5. Bake senbei 10 min, pull it out from the oven once and flip all the senbei. Then put it back to the oven and bake for another 10 min.
  • 6. Transfer to a wire rack.

Notes

I also tried with a "Farine de riz complet" and it worked.

© 2021 Copyright Dans la lune

205

Leave a Comment Filed Under: Cookies, Cooking, Cooking Recipe, Fast & Yummy, Food Yummy, Rice, Sweet cooking

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Like our products? Follow us

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

SEWING PATTERNS, COOKING RECIPES & ACCESSORIES

dans la lune logo

Take a quick browse!

Accessory Asian & Wafu Asian Noodles Beef Bracelet Bread Bread & Pizza Cake Charm Chicken Chilled Desserts Chinese knot Chocolate Cookies Cooking Cooking Recipe Danish Pastry Deep Fried Egg Everyday cooking Fast & Yummy Fish Food Yummy Fruits Gemstone beads genuine stone Handmade Ice Cream Japanese Japan life Necklace Pasta pattern Pork Rice Sauce Seafood Sewing Soup Sushi roll Sweet Sweet cooking Tofu Tokyo Vegetables
  • Latest
  • Popular
  • Comments
  • Tags
  • Blue Pudding with Butterfly Pea Flower Tea January 22, 2021
  • Blue Butterfly Flower Pea Tea Latte January 22, 2021
  • Crispy Apple Pie with Filo Pastry January 15, 2021
  • Kohakutou – Japanese Wagashi sweets April 19, 2016
  • Langues de Chat Biscuits February 19, 2019
  • Japanese fluffy white bread loaf – Shokupan February 15, 2020
  • Dans la lune Hi, I got it from Cotta but I am not sure they shi
  • Luna Hi! From what Japanese store/site did you get your
  • Dans la lune I don't pipe the dough, I use the thin mould
asian chicken cooking cuisine Cuisine japonaise dejeuner diner dinner easy facile homemade japanese Japanese cooking Japonais japonaise lunch paris poulet quick rapide recette recipe resipi Rezept विधि สูตรอาหาร お菓子 チキン ランチ ラーメン レシピ 作り方 作り置き 和風 夕食 手作り 日式 日本 時短 献立 簡単 自家製 食譜 레시피 일본

© 2021 DANS LA LUNE - Template by Bloom