Name: Rice Crackers - Arare - Agemochi
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Ingredients: 100g glutinous rice flour; 1/3 tsp fine salt; 1 tsp sugar; 180 to 200ml water

October 10, 2020

Rice Crackers – Arare – Agemochi

Rice Crackers - Arare - Agemochi

Prep Time

40 minutes

Cook Time

15 minutes

Total Time

55 minutes

Ingredients

100g glutinous rice flour
1/3 tsp fine salt
1 tsp sugar
180 to 200ml water

Instructions

1. In a bowl, add glutinous rice flour, salt and sugar. Mix well. Then pour water over the flour. Mix well.
2. Transfer into a cooking pot. Cook over medium heat, stirring constantly until smooth and silky (usually it take about 2 to 4 minutes here).
3. Transfer the mochi onto your working board, then roll it out to about 5mm thickness with a rolling pin. Then cut into small pieces of about 2 x 2cm.
4. Place them onto a plate lightly covered with potato starch.
5. Let it to dry for 2 to 3 days. During this time, flip the mochis so all sides dry up and harden. Cover them at night.
6. After a few days, mochi must be hard. Add oil to a deep enough pan and heat over medium heat. Remove excess potato starch and dip the mochis in the hot oil (about 160℃). Turn the okaki occasionally, cook them until lightly browned (or more).
7. Sprinkle a dash of salt.
8. Serve and enjoy :)

April 9, 2020

Curry senbei (okaki) Japanese Rice Crackers

Persons

Prep Time

20 minutes

Cook Time

30 minutes

Total Time

50 minutes

Curry senbei (okaki) Japanese Rice Crackers

Ingredients

20g rice flour
15 to 20g Japanese curry roux (grated) or 1/2 tbsp curry powder
1/2 tsp fine salt
1/3 tsp sugar
20ml boiled water
150g steamed japanese rice (microwave it if the rice was frozen)
1 tbsp sesame

Instructions

1. In a heat-safe bowl, add rice flour, grated curry roux (or curry powder), sugar and salt. Mix well.
2. Slowly pour the boiled water, using a digital cooking scale. Mix with a silicone spatula until it comes together.
3. Add the steamed rice (microwave it 30s at 600W if it was frozen) and sesame. Knead with your hand (or spatula) until well combined. Pre-heat the oven to 200℃ degree.
4. Spoon some rice mixture (1 to 2 tbsp) and make a ball shape, then flatten it with your hand. Make it thinner using your finger. Place on a baking sheet on an oven tray. Repeat until you use up all the rice mixture.
NOTE : Thinner will make a more crispy senbei!
5. Bake the tray 10min, remove from the oven once and flip all the senbei. Then put it back to the oven and bake again for 10 min.
6. Transfer to a wire rack.

Notes

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

April 5, 2020

Senbei (Okaki) Japanese Rice Crackers

Senbei (Okaki) - Japanese rice crackersecipe

Serving Size

15 to 20 senbei

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.