Watermelon Rice Cracker

Rice cracker has a few Thai cute names such as Nang Led or Khao Tan (most recognise in North of Thailand). A simple snack made from sticky rice and palm sugar. Here are ingredients to make this delicious rice cracker.

Ingredients

Rice Cracker with Watermelon

• 400 g sticky rice

• 350 ml watermelon juice (add more if needed)

• 70 ml water

• Cooking oil (for deep fry)

How to make

• Soak sticky rice for 2-3 hours.

• Steam the soaked sticky rice.

• Cut watermelon and blend it to make juice.

• In a large bowl, mix the cooked sticky rice with watermelon juice, making sure it is evenly coated.

• Use a mold to form a round shape and scoop a spoonful of the mixture into the mold. Gently press to fill in all areas.

• Transfer the formed rice crackers to the oven set at 50-60C and dry them.

• Once the rice crackers are dry, store them in an air-tight container for later use.

• To cook, heat oil in a pan over medium heat and deep fry the rice crackers until they puff up and turn crispy.

• Serve with a drizzle of palm sugar syrup over the top.

• Tip: Rice crackers can be kept for longer if stored in a cool and dry place with an airtight container, if not consumed at once.

This recipe yield depends on size of mould and thickness. Try not to make it too thick or too big in size as when fry, rice cracker will expand. Watch my video how to make step by step.

Tip : Rice cracker can be kept for long if place in cool and dry with air tight container if not consume at once.