Hakka Rice Puff Cracker / 客家米通

Today I am introducing this traditional CNY snack/food that my family have since young. It is a must have CNY goodies at home. As it was a culture to be vegetarian for the 1st day of CNY (初一), this was great for us due to the ingredients used.

Many people is asking me what is Puffed Rice. Puffed Rice are just like Popcorn. The method of making puffed rice and popcorn is quite similar. Rice would first be heated under high pressure or being sun dry naturally. Puffed rice also referred to as pop rice.

Puffed rice is tasteless but try slipping in some syrup and it becomes yummy. Puffed rice cake is a traditional food for both the Cantonese and Hakka.

Puffed rice cakes can be stored for two to three months, depending on how it is kept.

Phoon Huat selling 2 type, White & Brown. I took the brown type since young.

Close-up

$18 / Bottle of 18 pcs

Recipe attached as below:

Ingredients

800gm  Crispy Rice Puff Brown

800gm  Toasted Peanuts

200gm  Toasted White & Black Sesame Seeds

Syrup

1000ml Water

800gm  Castor Sugar

1tbsp     Maltose

1tsp       Cooking Oil

1tsp       Lime Juice

Preparation and Cooking Instructions

1. Mix the rice puff with peanut and set aside.
2. Pour all the ingredients for the syrup into a wok and let it boil until the sugar is completely dissolved. Keep stirring and cook till thick. To test whether the syrup is ready, drop a few drops into water and if it forms into small balls and not dissolve, it means the syrup is ready.
3. Pour the cooked syrup into rice puff mixture and stir till completely combined.
4. Pour the mixture into a rectangular wooden tray (5ft by 5 ft) and press down firmly. Leave to cool till semi-warm.
5. Cut into pieces when still warm and then leave it to cool.
6. Store in air-tight containers.
7. Enjoy!!!