Bubble Rice Cherry Crackers
Ingredient A
250 g Rice Bubble
70 g Toasted White Sesame Seed
30 g Toasted Black sesame seed
100 g chop Red Cherry
100 g chop Red Cherry
Syrup
330 g sugar
3 tbsp Maltose
150 ml plain water
Direction
Toast rice bubble for 10 minutes at 150c and you will notice the bubble puff & turns fluffier.
Combine all ingredient A evenly into a mixed bowl and set aside.
Preparing Syrup
- Add in sugar, Maltose with water in low heat saucepan.
- Allow sugar and maltose to melt and start stirring.
- You will notice syrup starts to bubble keep stirring until a syrup is form.
- Pour syrup immediately into rice bubble mixing tray continuously stirring until well combine.
- Immediately spread on a baking tray and flatten .
- By now the crackers are no longer hot but still warm.
- Remove from baking tray and cut according to desire shape and size.
- Store Rice Bubble cracker in an air tight container.
Note:
You really need to work fast when combining rice bubble with syrup as they tend to harden very fast.
In order to ensure you got the correct syrup consistency .. drop a few syrup on a bowl of water, you may notice syrup thicken.
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| Store in an air tight container |