Seaweed Sesame Crackers
24 January 2014 | 24 comments
Posted in Chinese, cookie/ cracker, Featured Articles, snacks, Vegetarian
Posted in Chinese, cookie/ cracker, Featured Articles, snacks, Vegetarian
Recipe for Seaweed Sesame Crackers
Adapted and modified: Anja’s Food 4 Thought
Yield: 80-90 crackers
Ingredients:
2 tablespoons roasted sesame seeds
1½ piece roasted seaweed (about ¼ cup) – refer photo
90g rice flour – refer photo
50g almond flour (almond meal)
½ tsp baking powder
½ teaspoon salt
50-60ml water
1 tablespoon olive oil
¼ teaspoon sesame oilMethods:
- Dry fry (without oil) sesame seeds over medium heat until they are fragrant and golden brown. Remove from heat and set aside.
- Cut seaweed into small pieces.
- In a mixing bowl, whisk together rice flour, almond flour and baking power until well combined. Stir in sesame seeds.
- Dilute salt with a bit of water. Add into the mixture.
- Add water little by little and knead until it forms a ball.
- Add seaweed pieces to incorporate.
- Add olive oil and sesame oil. Knead until combined.
- The dough must be slightly wet and soft but not sticky. Cover the dough with a damp cloth and let it rest for 10 minutes. (note 1)
- Roll the dough into a stick and cut into small parts (3g each). Roll them into balls.
- Take one piece and place it on a parchment paper (pre-cut based on the size of the baking tray). Cover the top with cling wrap. Flatten the dough with your palm. Then use a rolling pin to roll it into a very thin and even layer. Repeat the same for the rest until the parchment paper is fully covered with the crackers.
- Transfer the parchment paper to the baking tray. Then transfer the baking tray to a preheated oven. Bake for 15 minutes at 160 °C or until golden brown and crisp. (note 2)
- Remove from the oven and transfer the crackers to a wire rack to cool completely before storing in an air tight container.
Notes:
- The dough can be refrigerated for later use. Roll it into a stick and wrap with cling wrap. If the dough turns dry after refrigerating, add some water to soften it.
- The baking time and oven temperatures vary depending on the types of oven you use, and the baking time need to be adjusted according to the thickness of the crackers.
- Use quality parchment paper so that the crackers will not stick to the paper after baking. I used Glad brand (please refer to my kitchen tool page for photo).
- The unused dough must always be covered with a damp cloth to prevent it from turning dry. If the dough turns dry, add a little water to soften it.
24 Comments
Leave a comment to food-4tots
Great idea, Lai Kuan! I hope to dabble into CNY goodies next year. This year too busy. Thanks for sharing again 🙂
Ling: It’s my pleasure to share. I’m sure next year you will have more little helpers to join you in baking CNY goodies. 🙂
I am so tempted to try making them! But have to be after CNY maybe :O
I wonder if I can use 100% rice flour (or what other options other than almond flour?)
Like how you present 马 with those crackers and rice 🙂
Tigerfish: I don’t see any reason why you can’t use 100% rice flour although almond flour will give you a bit of nutty smell. You can also try light buckwheat flour as what Anja’s Food For Thought had used. Do give it a try and share with me your outcome. Happy trying! 🙂
thanks for sharing! I don’t like all the oil-frying biscuit too! this is one nice option! will definitely try it out
Michi: Glad you like it! Happy trying! 🙂
When the seedweed shall add in ?
It seems no mention of the time to add in the cut seedweed. Thank you.
Wendy: Thanks for pointing out and sorry for the confusion. I had already amended the steps. 🙂
Hi Lai Kuan,
Love your recipes. Trying out now. But dough is so sticky? Need to add more rice flour? Am using a stand mixer to knead. How long do I need it knead it for?
Bern: So glad that you love my recipes! I think you have added too much water. Try to knead with your hand and add water bit by bit. For your case, you can either add more flour or wait for the dough to rest for about 10 minutes. Alternatively, you can also chill the dough for a while. Hope it helps! 🙂
hi lai kuan, coming from bake along. Thx so much for sharing with us this wonderful baked crackers. I am not entirely scared of deep frying but it’s just that after frying them, i hv to think of how to make use of that oil.. and of course without doubt, baking is so much healthier and less mess. Sorry abt the trouble you encountered linking your post to bake along, the matter has brought to our attention and we will see to that. CHeers and gong xi fa cai!
Lena: Thank you for accepting my submission. So glad to be part of your event! 🙂
These sure look addictive! Perfect to share with family and friends. Thanks for linking with BA!
Kitchen Flavours: Thanks for including me in this event! 🙂
Hey thank you for sharing! It was very tasty but i find it very time consuming to roll it. Do you have the same problem?
Joanne: It’s my pleasure to share and glad it worked for you too! For rolling, you can try another easy method as per this link: https://food-4tots.com/2012/07/11/gluten-free-brown-rice-quinoa-and-seeds-crackers/2/. 🙂
Hi, have just found out your website and love it 🙂 Great for novice like me that want to leaen cooking for my toddler. I would like to try making the seaweed sesame crackers, but I couldn’t find the roasted seaweed. May I know where did u buy yours? And is it possible to substitute with other kind of seaweed like wakame/kombu/nori/crispy seaweed? Thanks!
Chandra: Thank you for your wonderful compliment! Roasted seaweeds are sold in most of the supermarkets (at the Japanese food section) or Japanese specialty stores. I bought mine from AEON Jusco 1U, KL. If you’re in SG, you can try NTUC or Cold Storage. Wakame or kombu is not so suitable as they are raw and bland in taste. You can use nori which is similar to roasted seaweed. 🙂
I tried it today but failed big time. Not sure what when wrong but I could call it total disaster
All the crisps were glued to the parchment paper. only baked 1/2 the batch & threw the other half away
I am so bad at making this LOL
Nia: Sorry to hear about that. What type of parchment paper did you use? Did you follow the tip I gave in note 3 of my recipe?
“Use quality parchment paper so that the crackers will not stick to the paper after baking. I used Glad brand (please refer to my kitchen tool page for photo).”
Hi Lai Kuan,
I’m going to try to bake these for CNY. I’d like to ask whether you know where I could get almond flour in Singapore. I couldn’t find it at most supermarkets. I saw a packet of ground almond at Giant which looked quite coarse (not fine like flour) and wonder if it is suitable for this recipe. My last resort is Phoon Huat but it is kinda out of the way. Oh ya, I just remembered that I need that Glad parchment paper you recommended too!
Thank you 🙂
Ling Ling: You can try Bob’s Red Mill brand which is usually available in Cold Storage. Otherwise, try any nearby baking supply shops. Lately, I had tried parmesan cheese with garlic powder and paprika for this recipe. It tasted great too! 🙂
Hi Lai Kuan,
Thanks for the recommendation! I found the almond meal sold at another NTUC and bought a small pack.
I baked these today and was quite disappointed with the texture. I found it to be a tad too dry and not so crisp. I did roll the dough out thinly. The product crumble easily and the taste was kinda bland. Perhaps it is just my palate. Adding parmesan sounds nice. Thanks for the sharing!
Ling Ling: Thank you for your feedback. Sorry to know that it didn’t turn out well. The current weather is pretty hot and humid. So, the dough must be slightly wet. Work with a small portion at a time. For the unused dough, it must be constantly covered with a damp cloth. I usually make them at night. After the baking time, check the crackers. Remove those that are already crisp and bake the rest with a lower temperature until they achieve the right texture. For taste, you may add a bit more salt. The crackers will have more flavour if they are crisp and slightly golden brown. If not, try the cheese version. 🙂