JAPAN + SRIRACHA SENBEI, Japanese gluten-free rice crackers – Lady and Pups

Step 1

MAKE SENBEI DOUGH: Preheat the oven on 400 F/ 200 C (would be best to turn on the oven fan if available). In a food-processor, add the cooked/room-temperature rice and pulse until it's blended into a sticky blob. Add the sticky rice flour, baking powder, sea salt, water and vegetable oil, then pulse/run the processor until the mixture comes into a stiff but pliable dough. The mixture will look more crumbly in the beginning, and you may have to scrape the bowl a couple times, but it should eventually come together. If the dough has difficulty coming together after 2 min, then add JUST 1/2 TSP MORE WATER to adjust.

Step 2

Divide the dough into 10~12 equal sized balls. Place the ball on a parchment paper and press it down to make a small disk. Fold the parchment over to cover the disk, then roll it out into 3/8" (4 mm) thick disk. Place them on a parchment-lined baking sheet with 1" (2.5 cm) space in between. Bake ONE SHEET at a time at 400 F/ 200 C for 30 min, then lower the heat down to 300 F/ 150 C for another 10 min until the crackers are faintly colored. You can finish making the rest of the dough on a separate baking sheet and cover with plastic wrap until needed.

Step 3

TO GLAZE: Meanwhile, evenly mix sriracha sauce and dark soy sauce together. Once the crackers are baked, brush a thin layer of the sriracha mixture on the entire surface of the cracker, then sprinkle raw sugar crystals all over until evenly scattered. Place the glazed crackers on a baking rack over the baking sheet, then return into the oven for another 8 min, then turn them over and bake for another 4 min until the glaze has dried. Transfer to a cooling rack and repeat with the second batch. LET COOL COMPLETELY before serving.