Awaoktoshi (Candied Puffed Millet) is a traditional Japanese recipe (from Osaka) for a classic snack of puffed millet, sesame seeds and crystallized ginger bound with syrup that's cut into bars. The full recipe is presented here and I hope you enjoy this classic Japanese version of: Candied Puffed Millet (Awaoktoshi).
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This is a classic version of oktoshi from Osaka that substitutes puffed millet for the more common puffed rice. Blending it with black and white sesame seeds and chopped crystallized ginger and setting in sugar syrup. Note that Japanese millet, Echinochloa esculenta is the commonest millet in Japan and would be the species most commonly used, though any other medium-grain millet can be substituted (so most millets apart from Sorghum)
Ingredients:
180g puffed millet (made from Japanese millet preferably)
100g white granulated sugar
120ml rice syrup, golden syrup or light corn syrup
60ml water
2 tbsp unsalted butter, cut into small pieces
2 tbsp crystallized ginger, chopped very small
1/4 tsp sea salt
3 tbsp toasted sesame seeds (a mix of black and white looks great)
1/2 tsp vanilla extract
Method:
Before you start, prepare a 20×20cm baking tin by lining it with parchment paper, leaving some overhang on two sides to act as handles for easy removal. Lightly grease the parchment paper. Combine the puffed millet with 2 tbsp of the toasted sesame seeds and the chopped crystallized ginger in a large, heatproof bowl. Have your spatula, the vanilla extract, and diced butter ready in small dishes next to the stove.
In a medium, heavy-based saucepan, combine the granulated sugar, corn syrup, water, and sea salt. Set over medium-high heat then cook, stirring gently with a heat-proof spatula just until the sugar has completely dissolved.
Once the sugar has fully dissolved, stop stirring completely. Swirl the pan occasionally if you see any spots getting too dark. Clip a candy thermometer to the side of the pan, ensuring the tip is submerged in the syrup but not touching the bottom. Bring the mixture to a boil.
Continue to boil the syrup, watching the thermometer closely, until it reaches the hard-ball stage, which is between 118–121°C. This is the most important step for a crispy texture. The syrup will be thick and bubbly. This should take about 5-8 minutes.
As soon as the syrup reaches the target temperature, immediately remove the pan from the heat. Carefully stir in the cubed butter, grated ginger, and vanilla extract. The mixture will bubble up vigorously—this is normal. Stir until the butter is fully melted and incorporated.
Immediately pour the hot syrup all over the puffed millet in a large bowl. Use a lightly-greased spatula to mix everything together rapidly until the rice is evenly coated. Be thorough but fast, as the mixture will start to set almost instantly.
Scrape the mixture into your prepared baking pan. Place another piece of parchment paper on top and use your hands or the bottom of a flat measuring cup to press the mixture down firmly and evenly into the pan. This compression is key to ensuring the bars hold together. Sprinkle the remaining 1 tablespoon of toasted sesame seeds over the top and press them in gently.
Let the Okoshi cool at room temperature for at least 1 hour, or until it is completely firm to the touch. Do not refrigerate it, as the humidity can make it sticky. Once cooled and firm, use the parchment paper handles to lift the entire block out of the pan. Place it on a cutting board and use a large, sharp knife to cut it into 16 squares. If the knife sticks, you can wipe it with a very lightly oiled paper towel between cuts.
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