Vietnamese Rice Cracker is a traditional Vietnamese recipe for a classic cracker made from glutinous rice flour with sesame seeds, wild rice and sesame oil. The full recipe is presented here and I hope you enjoy this classic Vietnamese version of: Vietnamese Rice Cracker.
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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.
Ingredients:
60g of sweet rice flour (glutinous rice flour)
2 tsp of black sesame seeds
1 tsp of water
2 tsp of white sesame seeds
1 tbsp of Sesame Oil
2/3 tsp of salt
40ml of cooked mixed wild rice (optional)
Method:
Pre-heat your oven to 180°C, setting a pizza stone or inverted baking tray in the oven to warm up.
Set the wild rice in a blender, processing to a sticky paste. Add the sweet rice flour, salt and sesame oil then pulse, gradually adding in the water until the ingredients come together as a dough. Mix the sesame seeds into the dough then cover with clingfilm and set aside to rest for 20 minutes.
Cut greaseproof (waxed) or parchment paper into 10cm squares. Take 1 1/2 tsp of the dough, place it between two pieces of paper then roll out with a rolling pin until 10–12cm in diameter. Peel off the upper piece of paper then set aside and roll out more crackers.
Place as many of the crackers (with the parchment paper still attached) onto your hot pizza stone 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.
Repeat the process with the next batch of rice crackers.
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 tsp of dough at one time. The process is the same, except they will be about only 3 in size. Delicious and simple.
If preparing rice crackers for Bánh đa kê add a little sugar to the batter and shape them as large triangles (use a 20cm squares of paper, and double the amount of dough; once they're baked part way cut into quarters then finish cooking each quarter).
