HOMEMADE RICE CRACKERS (KAKIMOCHI)
Let's make fresh Kakimochi at home with this Japanese rice cracker recipe. Flavored with salt, soy sauce, or your favorite seasonings, this tasty savory snack will hit the spot!
Provided by Namiko Chen
Categories Snack
Time P7DT20m
Number Of Ingredients 5
Steps:
- Gather all the ingredients.
Nutrition Facts : Calories 56 kcal, Carbohydrate 13 g, Protein 1 g, Sodium 40 mg, Sugar 13 g, ServingSize 1 serving
EASY HOMEMADE RICE CRACKERS
Homemade Rice Crackers made with leftover cooked rice.
Provided by Hi, I'm Shanai!
Time 25m
Yield aprox 40 crackers
Number Of Ingredients 3
Steps:
- Place all ingredients into TM bowl and blend 15 sec / speed 9 or until it forms a dough.
- Pre heat oven to 180°C and line a baking tray with baking paper.
- Scoop out 1/2 tablespoons of mixture, roll into a ball and place on tray. Once all balls are on tray, lay another sheet of baking paper over the top and flatten each ball with your fingers or rolling pin.
- Remove top layer of baking paper and bake for 20 minutes or until slightly golden and crispy.
- Allow to cool on tray, then store in an airtight container in the fridge. Best eaten within 1-2 days.
- Place all ingredients into a food processor and pulse until it forms a dough.
- Pre heat oven to 180°C and line a baking tray with baking paper.
- Scoop out 1/2 tablespoons of mixture, roll into a ball and place on tray. Once all balls are on tray, lay another sheet of baking paper over the top and flatten each ball with your fingers or rolling pin.
- Remove top layer of baking paper and bake for 20 minutes or until slightly golden and crispy.
- Allow to cool on tray, then store in an airtight container in the fridge. Best eaten within 1-2 days.
MARY'S GONE CRACKERS® COPYCAT
These gluten-free crackers make a delicious snack on their own or with dips and cheeses. You can add other seeds such as caraway, cumin, or nigella for different flavor profiles. Or you can experiment with dried herbs or garlic powder depending on your individual preferences.
Provided by Cazuela
Categories Appetizers and Snacks Snacks Cracker Recipes
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Cut a small square out of a separate sheet of parchment paper and oil 1 side; set aside.
- Blend brown rice, quinoa, and tamari in a food processor, adding water if mixture is too dry, until a dough starts to form. Add chia seeds, sesame seeds, flax seeds, and salt; pulse until dough is a sticky ball.
- Roll small pieces of dough into 1/2-inch balls and arrange at least 2 1/2 inches apart on the prepared baking sheet. Place the oiled square of parchment paper, oil-side down, onto a dough ball. Flatten the dough ball into a very thin 2-inch-wide disk by pressing the top of a small jar onto the parchment square. Repeat with remaining dough balls.
- Bake in the preheated oven until edges of crackers begin to brown, 10 to 12 minutes. Transfer crackers to a wire rack. Place the rack onto the baking sheet and return to oven.
- Bake until crackers are dry and crisp, 2 to 3 minutes more.
Nutrition Facts : Calories 126 calories, Carbohydrate 14.8 g, Fat 6.1 g, Fiber 4.4 g, Protein 4 g, SaturatedFat 0.6 g, Sodium 107.7 mg, Sugar 0.1 g
CRISPY RICE CRACKERS
Steps:
- Heat the oven to 150°F. Line a 9 x 12-inch rimmed baking sheet with a Silpat.
- Put the rice and water in a saucepan and bring to a boil over high heat. Reduce the heat and simmer until the rice is very tender and starting to get mushy, about 20 minutes.
- Drain the rice and put it in a food processor. Pulse a few times to make a very coarse puree, but make sure it retains some texture.
- Scrape the rice out onto the Silpat and spread it out evenly, filling the baking sheet. Put it in the oven to dry completely, about 3 hours.
- Pour about 3 inches of oil into a large saucepan and heat to 365°F. Break off pieces of the dried rice and fry, a few pieces at a time, until crisp and golden, about 2 minutes. Drain and sprinkle with salt.
- These are best served right away, but you can store leftovers, once cool, in an airtight container, between layers of parchment, for up to 2 days.
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