Easy and crunchy rice crackers using an oven! Round Mochi will look like Kaki no tane (famous rice crackers look like persimmon seeds).
I used the leftover Issho Mochi from my daughter's 1st birthday.
Issho Mochi is a Japanese traditional ceremony, having an year-old-baby carry 4lb (1.8kg) rice cake on the back in hope that the child will have enough food to live on.
Baked Rice Crackers (Kaki no tane)
Difficulty: Super Easy
Time: 2~3 days + 20 minutes
Number of servings: 2~3 servings
3 round or square Mochi (rice cake)
1 tbsp. soy sauce
1/2 tbsp. sugar
1. Thinly slice Mochi. Leave to dry for 2~3 days.
2. Preheat the oven to 356F (180C).
3. Line parchment paper on a baking sheet, place Mochi, then bake in the oven at 356F (180C) for 15 minutes.
4. Mix soy sauce and sugar in a bowl. Coat Mochi with the sauce, then drain well.
5. Again place Mochi on the parchment paper. Bake in the oven at 302F (150C) for 3~4 minutes. *Soy sauce can burn easily, so please watch out.
6. Leave to cool completely until the sauce dries out.
Putting silica gel (desiccant) packet together inside an air-tight container would help to keep the rice crackers crisp over a week or more!
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Tuesday, June 7, 2016
Baked Okaki / Kaki no tane (Rice Crackers) - Video Recipe
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