Crispy Glutinous Rice Nurungji Crackers
Quick answer
A sweet and salty glutinous rice snack with an excellent crispy yet chewy texture.
- 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
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.
A sweet and salty glutinous rice snack with an excellent crispy yet chewy texture.
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
- Black sesame embedded in the surface adds visual contrast and a toasty accent
Instructions
- 1
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.
- 2
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.
- 3
Break the crisped rice cracker by hand into bite-sized pieces about 4 to 5cm across and set aside.
- 4
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.
- 5
Add the rice cracker pieces to the syrup and toss quickly within 30 seconds to coat, then dust with 0.5 teaspoon cinnamon powder.
- 6
Spread on a wide tray with space between pieces and cool completely to maintain crunch before serving.
Tips
Nutrition (per serving)
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