Photograph of the finished Senbei

Japan · Bánh gạo nướng giòn Senbei

Senbei

1 hr 40 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sticky rice Sticky rice 1.1 lb
  • Photograph of Rice flour Rice flour 4.2 oz
  • Photograph of Soy sauce Soy sauce ½ cup
  • Photograph of Mirin Mirin ¼ cup
  • Photograph of Sugar Sugar 1.1 oz
  • Photograph of Nori seaweed Nori seaweed 8 sheets
  • Photograph of Salt Salt 0.3 oz
  • Photograph of Roasted sesame seeds Roasted sesame seeds 1.4 oz

Method

  1. 1 Steam the glutinous rice for 25 minutes, then pound it together with rice flour until the dough is smooth and pliable, with no whole grains remaining.
  2. 2 Roll out the dough to a thickness of 3 mm, then cut it into 6 cm round discs.
  3. 3 Dry or dehydrate at 50 degrees Celsius for 40 minutes until the surface of the cake is dry and hard like cardboard.
  4. 4 The bread must be completely dry before baking; if it's still damp, it will puff up hollow and collapse instead of becoming evenly crispy.
  5. 5 Bake at 200 degrees for 10 minutes, brush with soy sauce mixed with mirin and sugar, then bake for another 4 minutes.
  6. 6 Sprinkle roasted sesame seeds and stick strips of nori seaweed onto the surface of the cake while it is still warm.

With an appliance

  • Air fryer 50 min

    Replace step 5: preheat oven to 190°C for 7 minutes, brush with sauce, then bake for another 3 minutes; the cakes are small so they must be arranged in a single layer and not stacked.

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