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

Hello everybody, it’s John, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, non-oil ginger rice crackers made with rice flour. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Non-Oil Ginger Rice Crackers made with Rice Flour is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It’s easy, it is quick, it tastes delicious. They’re nice and they look wonderful. Non-Oil Ginger Rice Crackers made with Rice Flour is something which I’ve loved my entire life.

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

The ingredients needed to make Non-Oil Ginger Rice Crackers made with Rice Flour:
  1. Take 50 grams Rice flour (Joshinko)
  2. Take 2 heaping tablespoons Sugar (light brown sugar if you can)
  3. Take 1 tsp Ginger (grated whole with the skin)
  4. Take 2 grams Baking powder
  5. Prepare 2 tbsp Milk
  6. Make ready <Thin Roasted Barley Flour and Black Sesame Version>
  7. Prepare 40 grams Rice flour
  8. Get 10 grams Thin Roasted Barley flour
  9. Make ready 2 heaping tablespoons Sugar (brown sugar if you have it)
  10. Prepare 1 tsp Ginger (grated with skin intact)
  11. Prepare 2 grams Baking powder
  12. Take 1 pinch Salt
  13. Take 3 tbsp Milk
  14. Take 1 1/2 tbsp Black sesame (to taste)
Steps 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).

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