Soft rice cookies with sesame seeds
I had an enromous quantity of left over plain rice so I decided that I'd better put it to a good use instead of leaving it plain when the idea of Japanese rice crackers came up to me, but I didn't have the main ingredients, so I made with what I had in hand!
Soft rice cookies with sesame seeds
I had an enromous quantity of left over plain rice so I decided that I'd better put it to a good use instead of leaving it plain when the idea of Japanese rice crackers came up to me, but I didn't have the main ingredients, so I made with what I had in hand!
Open in Cookpad AppSteps
- 1
Overcook the rice so it gets creamier and softer than normal rice. Drain it and wash the starch off with cold water. Pre-heat oven to 180°C/356°F
- 2
Mix the rice with the almond powder until it well get integrated (add the rice bit by bit, not all at once)
- 3
Add the mirin (if wanted) the soy sauce and the sesame seeds and mix with a wooden spoon. If you want them saltier, add salt bit by bit.
- 4
With table spoon make small balls. Chop the seaweed and sprinkle on top. Bake for 20-30 or until golden brown.
They can be eaten hot or cold!
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![A picture of Nsima [or Nshima, Sadza, Ugali].](https://img-global.cpcdn.com/recipes/247b221ca195d022/240x240f0.5_0.500105_1.0q80/nsima-or-nshima-sadza-ugali-recipe-main-photo.jpg "Nsima [or Nshima, Sadza, Ugali]")
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