Non-Oil Ginger Rice Crackers made with Rice Flour
Non-Oil Ginger Rice Crackers made with Rice Flour

Hey everyone, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, non-oil ginger rice crackers made with rice flour. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Non-Oil Ginger Rice Crackers made with Rice Flour is one of the most well liked of current trending foods in the world. It is appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. Non-Oil Ginger Rice Crackers made with Rice Flour is something which I have loved my entire life. They’re nice and they look fantastic.

To begin with this recipe, we have to first prepare a few components. You can cook non-oil ginger rice crackers made with rice flour using 14 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Non-Oil Ginger Rice Crackers made with Rice Flour:
  1. Make ready 50 grams Rice flour (Joshinko)
  2. Prepare 2 heaping tablespoons Sugar (light brown sugar if you can)
  3. Prepare 1 tsp Ginger (grated whole with the skin)
  4. Take 2 grams Baking powder
  5. Make ready 2 tbsp Milk
  6. Make ready <Thin Roasted Barley Flour and Black Sesame Version>
  7. Prepare 40 grams Rice flour
  8. Take 10 grams Thin Roasted Barley flour
  9. Get 2 heaping tablespoons Sugar (brown sugar if you have it)
  10. Prepare 1 tsp Ginger (grated with skin intact)
  11. Get 2 grams Baking powder
  12. Take 1 pinch Salt
  13. Take 3 tbsp Milk
  14. Take 1 1/2 tbsp Black sesame (to taste)
Instructions to make Non-Oil Ginger Rice Crackers made with Rice Flour:
  1. Add all of the ingredients to a bowl and mix well.
  2. Spread the dough out on a cooking sheet, cover with plastic wrap, and roll out to about 17x17 cm with a rolling pin (2 mm thick).
  3. Remove the plastic wrap, cut into fourths horizontally with a knife,and then cut into eighths vertically. See Steps 4 and 5.
  4. Scoop up the cut dough, and line with spaces in between. You can scoop up 2-3 pieces at a time if you can manage it.
  5. Or, wiggle with your knife when cutting to make space in between.
  6. Bake for 13~15 minutes in an oven preheated to 340°F/170°C. Keep an eye on them as they bake to make sure they don't burn.
  7. You can make a thin roasted barley flour and sesame version the same manner. The thin roasted barley flour will absorb moisture more, so use lots of milk.
  8. When using mochiko, it closely resembles joshinko with little distinction, but it easily burns (and swells).

So that is going to wrap this up with this special food non-oil ginger rice crackers made with rice flour recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!