抹茶あられ They are the sweet version of these :
I fried them the same way. And I rolled them in a mix of matcha (green tea powder) and sugar :
Enjoy with a cup of hot green tea !
Tag Archives: crackers
Red and fried snow pellets. Duet of savory arare rice crackers.
In Osaka it’s just snowing mochi.
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.
It’s transparent. It’s “wasabi powder” .
So you get a set of home-made salty crackers. You can keep them a while… I imagine.
Egg head crackers
Simple crackers with a pleasant egg and roast sesame flavor.
That’s the same dough as for egg pasta : egg + flour. I passed it in the pasta machine. Then I put it on an oiled foil, added raw sesame seeds and salt, passed the roll to fix.
Cut with the pizza rolling cutter.
Baked in the oven toaster, till golden.
Note to myself : you should have pushed more with the roll as 1/3 of sesame seeds went away.
They can be served with a chilled kabocha chana dal soup.
Or stored in a box.
Chick crackers and others
Baking chick pea and almond salty crackers. Why ? Because it’s good and :
: Our July 2012 Daring Bakers’ Host was Dana McFarland and she challenged us to make homemade crackers! Dana showed us some techniques for making crackers and encouraged to use our creativity to make each cracker our own by using ingredients we love.
So for this challenge I’ve made :
egg sesame crackers
(online soon), pasta machine technique
Chick peas and almond crackers (making of below)
Crackers in previous posts on this blog :
red lentil 2 flavor crackers
okaki (Japanese rice cracker from mochi)
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Making the chick pea crackers :
Chick pea cookies and crackers are usually made from chick pea flour (besan), but I don’t get it easily. I used soaked chick peas. I’ve added a little olive oil, salt, pepper, nutmeg.
The raw dough tasted good, but raw chick peas would give me… gas.
I pressed them like a tortilla and cut out when they were half-cooked.
I bake them and when they are half-hardened, I let them dry in the oven. I colored them in the oven-toaster.
The bits around are not lost. They feed the cook-photographer while writing the blog.
They are delicious nutty and crispy. They didn’t last long.
Kabocha and chana dal chilled soup
Chana dal yellow split peas, soaked overnight, cooked in the rice cooker. Cooled.
Covered with a soup of boiled kabocha pumpkin flesh with just a little sesame seeds, salt and turmeric. Passed in the blender, cooled.
That’s all. And that’s very tasty because the kabocha has a great flavor in this season. You can drizzle a little of you favorite oil on top.
Serve with a few crackers. You have a healthy complete meal.
GOURMANDE in OSAKA 