Crackers are a must-have snack and a staple side dish for many meals. In traditional dishes, crackers are often added to enhance the flavor. Here in Indonesia, you’ll find a wide variety of crackers—some made naturally, while others use artificial leavening agents specifically designed for crackers.
As a cracker lover, I’ve naturally tried many different kinds. One of them is the recipe I’m about to share with you—a cracker made without leavening agents, using ingredients you can easily find in your kitchen.
Rice Crackers
Rice crackers are made using leftover rice from the night before that’s still safe to eat. They’re not just made from rice, of course—they also include simple seasonings. In addition to these simple seasonings, I add dried shrimp to make them even more delicious.
Curious about the preparation steps? Let’s take a look at the step-by-step instructions below.
Ingredients
600 grams tapioca flour
10 grams dried shrimp
7 cloves garlic
1 tablespoon salt
1 teaspoon mushroom bouillon
1 packet ground black pepper
½ teaspoon ground coriander
Food coloring to taste
Preparation Procedure
Soak the white rice and dried shrimp in enough water for about 20 minutes, or until the rice is slightly broken down.
Next, grind the garlic and cilantro with salt and mushroom broth.
Chop the soaked rice in a food processor, adding the previously ground spices. I add a little water while chopping.
Blend until smooth to ensure the crackers have a better texture, then transfer the mixture to a larger bowl.
Gradually add flour while kneading until the dough is pliable enough to shape. If the dough is still sticky to the touch, you can add more flour.
Shape the dough into long, oval-shaped pieces until all the dough is used, then boil them in boiling water.
Once they float to the surface, the crackers are done. Let them cool slightly, then add food coloring to taste.
Store in the freezer until firm, about 3 hours, then remove and slice thinly with a sharp knife. Be prepared for your hands to get a little sticky, so be careful when cutting.
Then arrange them on a drying rack and let them dry in the hot sun for 1 day until completely dry.
Then fry them in hot oil, stirring constantly so the crackers puff up evenly.
Result
Ta-da!!! I’m so happy that my crackers turned out perfectly. They puffed up nicely even without any artificial leavening agents. Made purely from natural ingredients, yet they turned out great—I also really love their texture and beautiful color.
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Serve the crackers with lontong, or enjoy them as a simple, crunchy snack. They have a truly authentic, delicious flavor—savory with a hint of dried shrimp that gives them a distinctive taste.
About The Author
Welcome to this blog, I have a real name "Nurul", who comes from Indonesia. I have several hobbies, reading, writing, gardening, I also love food and cooking, even art related. And the most interesting one is spending the whole day traveling. From those hobbies, I will some inspiring content for all of you, I hope you like my blog, please and reblog this post if you like it!.
