Oktoshi (Candied Puffed Rice) is a traditional Japanese recipe for a classic snack of puffed rice, sesame seeds and 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 Rice (Oktoshi).
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Ingredients:
180g (6 cups) puffed brown rice cereal (Japanese genmai puffs are best, but standard rice krispies style puffed rice works)
100g white granulated sugar
120ml rice syrup, golden syrup or light corn syrup
60ml water
2 tbsp unsalted butter, cut into small pieces
1 tbsp fresh ginger, very finely grated or minced (about a 3cm piece)
1/4 tsp sea salt
3 tbsp toasted sesame seeds (a mix of black and white looks great)
1/2 tsp vanilla extract
Method:
For this recipe, the type of puffed rice matters. For the most authentic, airy texture, seek out Japanese puffed brown rice (*genmai*). It’s less dense than American puffed rice cereal. Golden syrup or light corn syrup is crucial here; its chemical structure helps prevent the sugar from crystallizing, ensuring a smooth, clear syrup and a non-gritty final product. Don’t skip the fresh ginger—the powdered stuff just doesn’t compare in terms of bright, aromatic flavour.
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 rice and 2 tbsp of the toasted sesame seeds in a large, heatproof bowl. Have your spatula, the vanilla extract, grated ginger 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 rice 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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