This recipe is best with
Recipe Ingredient
- 100g Uncooked Ketupat Rice
- 300ml Water
- Dusting:
- 25g Jack ’n Jill Roller Coaster (Cheese)
- 1 tsp Corn Starch
- Pinch of Chili Powder
- Pinch of White Pepper
- Pinch of Salt
Instructions
- Preheat the oven to 100°C.
- Free the ketupat rice from its packaging into a pot and cover with the water. Bring to a boil over medium heat.
- Once the water is boiling, reduce the heat and let simmer for 8-10 minutes, or until rice is tender and no water remains. If rice is not sticky, add a tablespoon of water and let it cook some more. Repeat until the rice is soft and sticky.
- Let cool for 5 minutes.
- Transfer the rice mixture to a large sheet of parchment paper. Cover with a piece of cling wrap and flatten the mixture using a rolling pin into a thin layer (about 1-2 mm). Carefully remove the cling wrap.
- Using a wet dough scraper, cut the layer of rice mixture into approximately 3cm X 3cm squares.
- Bake at 100°C for 30 minutes. Flip the tray halfway through for even baking.
- Remove from the oven, gently separate the squares and flip them upside down.
- Arrange the squares into a single layer on the baking sheet and bake at 100°C for another 30-40 minutes or until they are completely dry.
- Heat oil to 200°C, fry crackers for about 10 seconds, or until they have puffed.
- Grind all of the Jack ’n Jill Roller Coaster (Cheese) into fine dust.
- Toss the rice crackers with the grinded Jack ’n Jill Roller Coaster (Cheese), corn starch, chili powder, salt and pepper. Serve.
