Crispy Glutinous Rice Nurungji Crackers
Quick answer
Crispy Glutinous Rice Nurungji Crackers are a traditional-style snack made from cooked glutinous rice mixed with black sesame seeds.
What makes this special
- A glossy glass-like shell of cooled rice syrup coats these crispy, chewy Chapssal Nurungji crackers.
- Rice syrup and sugar coating cools into a glass-like glossy shell
- Glutinous rice nurungji releases a nutty sweetness with each chew
Key ingredients
Core cooking flow
- 1 Mix 210g cooked glutinous rice with 1 teaspoon black sesame seeds until even...
- 2 Coat a pan with 1 tablespoon oil over low heat, add the rice sheet, and cook...
- 3 Break the crisped rice cracker by hand into bite-sized pieces about 4 to 5cm across and set aside.
Crispy Glutinous Rice Nurungji Crackers are a traditional-style snack made from cooked glutinous rice mixed with black sesame seeds. The mixture is pressed thin and pan-fried over low heat until golden and crunchy. Chewing the crackers releases the natural nutty sweetness of the rice, while the embedded black sesame adds toasty flavor and visual contrast. The nurungji is broken into bite-sized pieces and tossed in a warm syrup of grain syrup and sugar. This coating cools into a glossy, glass-like shell that locks in the crisp texture. Cinnamon powder is dusted at the end for aroma. The crackers are cooled apart on a tray to prevent sticking. You can also bake them in an air fryer at 180 C for fifteen minutes for a leaner finish, or sprinkle extra sugar before cooling for a traditional market-style taste.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Mix 210g cooked glutinous rice with 1 teaspoon black sesame seeds until evenly distributed, then press flat on a piece of plastic wrap to a uniform 0.5cm thickness.
- 2Control
Coat a pan with 1 tablespoon oil over low heat, add the rice sheet, and cook 4 to 5 minutes per side, pressing occasionally, until both surfaces are golden and crispy.
- 3Step
Break the crisped rice cracker by hand into bite-sized pieces about 4 to 5cm across and set aside.
- 4Control
Add 1 tablespoon corn syrup and 2 tablespoons sugar to a clean pan over low heat and cook until bubbles form and the syrup turns a light amber color.
- 5Step
Add the rice cracker pieces to the syrup and toss quickly within 30 seconds to coat, then dust with 0.5 teaspoon cinnamon powder.
- 6Step
Spread on a wide tray with space between pieces and cool completely to maintain crunch before serving.
After the steps
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