あられ餅（霰餅) arare mochi.
Arare mochi are cubes of dried mochi of about 1 millimiter. So they look like graupels. Yes, you know graupels ? They are snow pellets. Arare means “snow pellets / graupels “. OK, I’m not sure what it is exactly, it’s a snow amount, bigger than a snow flake and smaller than an avalanche…
And that also the name of the arare rice crackers made with these cubes.
We can buy them, but I made mines from a block of mochi (see here).
When they are dry, you can fry them. That takes a few seconds till they triple of volume, then take color.
They are very crunchy. You can eat them like that, for the nice taste of fried rice. Or flavor them :
I’ve mixed hot chili (togarashi) and also mild paprika to moderate the fire. And a little salt. Just roll them in the spices.
The dough is my quick weekday dough :
A : White flour + nuka (rice bran). About 20% of bran in weight, but that makes the same volume as the flour as bran is very light.
B : Add about 1 tbs of olive oil and 3 pinches of sea salt per cup.
C : Add water progressively. Mix. Form a ball.
That’s all. It’s ready to use.
For savory, I prefer olive oil. For sweet, it’s good too, but white (unflavored) sesame oil gives a more cake-like taste.
They are blond and nutty.
Here sesame, black pepper and coarse salt for flavorings.
After baking about 30 minutes, I let them dry. The next day, I pass them 3 minutes in the oven-toaster and let cool. They are then completely dry. It’s the original meaning of “biscuit” (bis-cooked).
Baked at the same time : pumpkin tarts. No need to pre-bake the dough. Click here.
An an empty crust for uncooked toppings. See here.
In this case, I pick the dough well with a fork and push it around the sides. I don’t use “beans” here. If need I put a second mold on top of the dough. No need here.
I fill the molds 30 minutes before baking. That way, it keeps its shape better.