Vietnamese Rice Cracker Recipe
Vietnamese rice crackers are a crispy, delicious snack that can be made at home with just a few ingredients. This dish has a very unique flavor that is completely different from common American or European dishes. That’s the same reason, making this dish is complicated. In this article, we’ll provide you with a step-by-step guide on how to make Vietnamese rice crackers at home.
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Servings: 10 people
Calories: 166kcal
Equipment
- Parchment paper
Ingredients
- 1/2 cup of sweet rice flour a glutenous and sticky flour, creating a soft and chewy texture in the dish, adding a pleasant and comforting mouthfeel.
- 3/4 tablespoon of black sesame seeds adding a visually striking element to the dish and providing a nutty and toasty flavor that complements the other ingredients.
- 1/8 tablespoon of water serving as the liquid component to bind the ingredients together, ensuring proper consistency and texture.
- 3/4 tablespoon of white sesame seeds providing a mild and nutty flavor to the dish, adding a delightful crunch and visual appeal.
- 1 tablespoon of Kadoya Pure Sesame Oil a high-quality oil with a rich and nutty flavor, enhancing the overall taste profile and adding a delightful aroma to the dish.
- 1/8 teaspoon of salt enhancing the flavors of the dish, bringing out the natural tastes and providing a savory note.
- 1/6 cup of cooked mixed wild rice a blend of various nutty and aromatic rice varieties, adding a unique and earthy flavor to the dish, providing a delightful chewiness and texture.
Instructions
- Oven preheated to 375 °F and pizza stone ready, process cooked wild rice in a food processor or blender until it becomes a sticky mess. Add sweet rice flour, salt, and sesame oil to mix and gradually add water until the dough forms. Divide sesame seeds into the dough, cover with cling film, and let rest for 20 minutes.
- Cut parchment paper into squares slightly larger than the size of the cookie (ours were about 4 inches by 4 inches). Take 11/2 teaspoon of the dough, place it between two pieces of parchment paper, and roll with a rolling pin to make it thin - 5 sheets of paper thickness and around 4-5 inches in diameter. Peel off the parchment paper on top, set aside, and roll out more crackers.
- Place as many of the crackers with parchment paper onto the heated pizza stone in batches and bake for 4-6 minutes until they start to become crispy around the edges. Carefully remove each cracker from the pizza stone and transfer it to a cooling rack.
- Peel off the parchment paper and place the crackers back in the oven on the opposite side to bake for another 4-6 minutes or until crispy. Once cooled off, serve with a side of ginger miso sauce or cheese!
- Smaller crackers can also be made with one sheet of parchment paper and 1/4 - 1/2 teaspoon of dough at one time. The process is the same, except they will be about only 1.5 inches in size. Delicious and simple!
Notes
- Add a pinch of sugar to the batter if you want a slightly sweet taste in your Vietnamese Rice Cracker.
- To add more flavor, you can also add minced garlic, finely chopped green onions, or herbs like cilantro to the batter.
- If the crackers are too thick for your taste, you can thin out the dough with a little bit of water before baking.
- For a crunchier texture, bake the rice crackers for an additional 5 minutes.
- To prevent the crackers from sticking to each other, you can use parchment paper instead of greasing the baking sheet.