I’ve always loved the sweet crunch of homemade Chinese rice krispies. Making them at home is not only fun but also a great way to enjoy the nostalgic flavors of this classic treat. Trust me, it’s simpler than it seems, and the result is absolutely worth it!
The Perfect Homemade Treat
Every Lunar New Year, the festive atmosphere in China is filled with the aroma of delicious food being prepared.
Families come together to cook an array of dishes that symbolize luck, happiness, and prosperity for the year ahead.
Among the many delights are traditional cakes like fa gao, which represents prosperity, turnip cake, a savory staple at dim sum, and thousand-layer cake, known for its beautiful layered appearance.
But no New Year celebration is complete without an assortment of snacks to share and enjoy during joyful gatherings.
In my family, making snacks is as much about tradition as it is about creating memories.
We love to prepare homemade candies, which are perfect for munching on while catching up and chatting during our reunions.
Sesame candy is a classic that never fails to impress with its nutty flavor and crunchy texture.
Another favorite of ours is Chinese rice krispies. Their light, crispy texture and sweet, caramelized flavor make them absolutely irresistible.
They’re one of my personal favorites to make and share during this special time of year!
Why You‘ll Love This Recipe
- Easy to Make: Straightforward steps, no complicated techniques.
- Crispy Texture: Achieves that ideal crunch without being too hard.
- Versatile Snack: Perfect for celebrations, gifting, or an afternoon treat.
Ingredients
- 500g glutinous rice
- 200g brown sugar
- 100g maltose
- 100ml water
Instructions
1. Prepare the Glutinous Rice
- Wash the glutinous rice thoroughly, then soak it in water overnight to ensure it absorbs enough moisture.
- Drain the soaked rice and steam over high heat for 20–30 minutes until fully cooked. Adjust steaming time based on the rice quantity.
- Spread the steamed rice on a clean surface and use chopsticks to separate the grains. Once cooled, rub the grains apart with your hands. If they stick together, freeze the rice for 30 minutes and try again.
- Spread the separated rice in a well-ventilated sunny spot to dry until hard and loose.
2. Roast the Glutinous Rice
- Heat a pan over medium-high heat and add the dried rice.
- Stir continuously for 5–8 minutes, allowing the rice to puff up, turn golden, and emit a popping sound.
- Transfer the roasted rice to a bowl and set aside.
3. Make the Syrup
- Combine 200g brown sugar and 100ml water in a pan.
- Boil over high heat, then reduce to low and stir continuously until the syrup thickens.
- When the syrup forms a continuous line when poured, add 100g maltose and stir until dissolved.
- Continue cooking until the syrup is thick enough to form threads when pulled with chopsticks. Remove from heat and let cool slightly for 30 seconds to 1 minute.
4. Form the Rice Krispies
- Quickly add the roasted rice to the syrup and mix until evenly coated.
- Transfer to a parchment-lined mold, pressing firmly to compact and smooth the surface.
- Let it set for 5–10 minutes, then remove from the mold and cut into desired shapes.
5. Cool and Store
- Place the pieces on a wire rack to cool completely for optimal crispness.
- Store in an airtight container in a cool, dry place for up to 1–2 weeks.
Frequently Asked Questions
Q: Can I use other types of rice?
A: Glutinous rice is essential for this recipe to achieve the correct texture. Regular rice won’t puff up or bind properly.
Q: Why is my syrup too hard or too soft?
A: Syrup consistency is crucial. Be patient when cooking and use the thread test to check if it’s ready.
Q: How can I make the process easier?
A: Prepare all ingredients beforehand and work quickly once the syrup is ready, as it hardens fast.
Chinese Rice Krispies Recipe
Ingredients
- 500 g glutinous rice
- 200 g brown sugar
- 100 g maltose
- 100 ml water
Instructions
Prepare the Glutinous Rice
- Wash the glutinous rice thoroughly, then soak it in water overnight to ensure it absorbs enough moisture.
- Drain the soaked rice and steam over high heat for 20–30 minutes until fully cooked. Adjust steaming time based on the rice quantity.
- Spread the steamed rice on a clean surface and use chopsticks to separate the grains. Once cooled, rub the grains apart with your hands. If they stick together, freeze the rice for 30 minutes and try again.
- Spread the separated rice in a well-ventilated sunny spot to dry until hard and loose.
Roast the Glutinous Rice
- Heat a pan over medium-high heat and add the dried rice.
- Stir continuously for 5–8 minutes, allowing the rice to puff up, turn golden, and emit a popping sound.
- Transfer the roasted rice to a bowl and set aside.
Make the Syrup
- Combine 200g brown sugar and 100ml water in a pan.
- Boil over high heat, then reduce to low and stir continuously until the syrup thickens.
- When the syrup forms a continuous line when poured, add 100g maltose and stir until dissolved.
- Continue cooking until the syrup is thick enough to form threads when pulled with chopsticks. Remove from heat and let cool slightly for 30 seconds to 1 minute.
Form the Rice Krispies
- Quickly add the roasted rice to the syrup and mix until evenly coated.
- Transfer to a parchment-lined mold, pressing firmly to compact and smooth the surface.
- Let it set for 5–10 minutes, then remove from the mold and cut into desired shapes.
Cool and Store
- Place the pieces on a wire rack to cool completely for optimal crispness.
- Store in an airtight container in a cool, dry place for up to 1–2 weeks.
Leave a Reply