When I make sweet rice cakes (look for my recipe for Khao Taen), I tend to also make these savoury ones at the same time. That way I get to have variety when eating home made rice crackers. These ones are seasoned with salt, sugar, garlic, coriander root and white pepper.
3 cups newly steamed, hot sticky rice (made from 300g raw sticky rice)
3-4 garlic cloves, cut into small pieces
2 coriander roots, cleaned well and finely minced
10 whole white peppercorns
1 tablespoon sugar, or more to taste
1 teaspoon salt or more to taste
4 cups + 2 tablespoons vegetable oil
Directions Prep:30min › Cook:20min › Extra time:10hr › Ready in:10hr50min
In a mortar grind the peppercorns. Add the coriander roots and garlic with a pinch of salt. Pound until everything comes together in a homogenous mass.
In a wok or large frying pan heat the two tablespoons of oil over medium heat. Add the garlic-coriander root-peppercorn mix. Fry until fragrant, about 1 minute. Add the sugar and salt. Fry until sugar and salt have melted, about another minute.
Add the sticky rice and as best as you can mix the rice with the seasoning until evenly spread and seasoned. Add more sugar and salt, if you like it.
With slightly wetted hands take the sticky rice mix, shape it into a round disk and put it onto the tray or sheet pan. Flatten it furthmore into a thin disk, about three rice grains thick.
Lay the tray or sheet pan out in the hot sun to dry, turning every couple hours for even drying. It's ok if the sheet breaks into smaller pieces. Once the rice is dry, break the remaining large pieces into smaller pieces, about 4-5cm in diameter.
At this point you can put them away in a tightly closing container to fry up later.
To fry, add the vegetable oil to a heavy deep pot or your wok. Heat over medium heat until one kernel or the dried rice dropped into the pot puffs up almost immediately.
Fry the rice cakes, a few at a time, turning them once, until fully puffed up. Do not let them brown. If they do, turn the heat down a bit.