Recipes from Japan and Korea :: Japanese and Korean Appetizers and Snacks
Source:
Another Taste of Aloha - the Junior League of Honolulu, Hawaii - 1994
1 1/2 (one and one-half) c. flour
1 1/2 (one and one-half) c. mochiko (sweet rice flour)
3 Tbsp. sugar
2 Tbsp. black sesame seeds
2 Tbsp. baking powder
1 c. water
Canola (or other vegetable) oil for frying
Glaze
1/4 c. corn syrup
1/4 c. sugar
1/4 c. soy sauce
Combine flour, mochiko, sugar, sesame seeds, baking powder and water. Add more water if needed to make dough stick together. Divide dough into 4 parts and roll each paper thin on floured board. Cut into 1-in. squares or rectangles.
Heat the oil to 375 degrees fahrenheit. Fry crackers in batches, turning once, until golden brown, about 2 to 3 mins. per batch. Drain on paper towels.
Glaze: Preheat oven to 300 degrees fahrenheit.
Combine corn syrup, sugar and soy sauce and bring to boil. Cook glaze until it falls thick from spoon. Pour on cooled rice crackers and mix. Place crackers in a single layer on cookie sheets and bake for 15 to 20 mins. or until dry.
