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Ingredients |
1-1/2 cups flour
1-1/2 cups mochiko (sweet rice flour)
3 Tbsp sugar
2 Tbsp black sesame seeds
2 Tbsp baking powder
1 cup water
vegetable oil for frying |
Glaze
1/4 cup corn syrup
1/4 cup sugar
1/4 cup soy sauce |
| Cooking Instructions |
Combine flour, mochiko, sesame, powder, and water. Add more water if needed to make dough stick together. Divide dough into 4 parts and roll each paper thin on floured board. Cut into 1 inch squares. Heat the oil to 375 degrees. Fry crackers in batches, turning once, until golden brown, about 2-3 mintues per batch. Drain on paper towels.
Preheat oven to 300 degrees. Combine corn syrup, sugar and soy sauce and bring to boil. Cook glaze until it falls thick from spoon. Pour on cooled rice crackers and mix. Place crackers in a single layer on cookie sheets and bake for 15-20 min or until dry. |
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