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Senbei
Rice Crackers
1/2 C cake flour
3/4 C rice flour (joshinko)
1/2 tsp. baking powder
3/4 tsp. salt, dissolved into 1/2 C lukewarm water
1-1/2 TBS white sesame seeds
1-1/2 TBS black sesame seeds
Additional cake flour for dusting
In a bowl, combine the flours and baking powder. Gradually add salted lukewarm water to flour mixture; stir until mixture has a dough consistency. Divide dough into two equal portions. Flatten one dough portion with a rolling pin; sprinkle with white sesame seeds and knead into dough. Flatten second dough portion with a rolling pin; sprinkle with black sesame seeds and knead into dough. Shape each dough piece into a ball; place dough balls in a sealable plastic bag and refrigerate for one hour.
Preheat oven to 400-degrees F. On a lightly floured flat surface, roll each ball into log shapes about 2/3-inch in diameter. Cut each log into quarters; cut each quarter into quarters. The end result should be thirty-two dough pieces. Dredge cut sides of the dough pieces in flour to keep them from drying. Using a rolling pin, roll each dough piece into a 2-1/2 inch circle. Arrange circles on a greased baking sheet; lightly dust with additional cake flour. Bake until crackers are crisp and light golden in color, about fifteen to twenty minutes. Turn crackers over once halfway through baking time. Transfer crackers to a wire rack to cool; store in a sealable container.
Suggestion: Serve crackers with favorite dip.
*Recipe derived from Tess's Japanese Kitchen.
*Senbei image (C) Dry Pot (2011). Used under the Creative Commons Attribution-Share Alike 3.0 Unported license.
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Food Fare Culinary Collection: Japanese Culture & Cuisine
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