Crispy rice puffs, or khao krap, are a beloved Thai snack, offering a delightful contrast of textures and flavors. These light and airy puffs, often found in street markets and alongside savory dishes, provide a satisfying crunch that's both addictive and incredibly versatile. Imagine the satisfying pop as you bite into a perfectly crisp puff, seasoned with a harmonious blend of sweet and savory notes – a taste of Thailand in every bite. From simple salt and sugar to more complex flavor profiles incorporating chili flakes and fish sauce, the possibilities are endless.
This addictive snack is surprisingly easy to make at home, requiring minimal ingredients and equipment. Ready to experience the magic of homemade crispy rice puffs? Let's dive into the step-by-step guide to creating your own batch of these irresistible treats.
Tools Needed
- Winnowing basket
- Pan
- Stove
- Mold (optional)
- Plastic wrap (optional)
Ingredients
- Riceberry rice: 500g
- Vegetable oil
- Water: 200ml
- Sugar: 80g
- Salt: 1/3 tbsp
- Baesa (palm sugar): 2 tbsp (optional)
- Soybeans
- Cashew nuts
- Almonds
- White sesame seeds
Step-by-Step Instructions
Step 1. Prepare the Rice
- Spread half a kilo of Riceberry rice on a winnowing basket and let it dry in the sun for about a day.
- If using other types of rice that clump together, wash them first to separate the grains before frying.
- Once dry, break up any clumps of rice with your hands.
Step 2. Puff the Rice
- Heat a pan of oil over high heat. Once hot, add the dry rice and fry for 1-2 minutes, or until bubbles appear, indicating the rice is puffed.
- Remove the puffed rice and set aside. Repeat with the remaining rice.
Step 3. Make the Sweet and Savory Syrup
- In a pan, combine 200ml of water, 80g of sugar, 1/3 tbsp of salt, and 2 tbsp of baesa (optional). Stir over low heat until the sugar dissolves and simmers for about 10 minutes, or until the syrup is thick and bubbly.
Step 4. Combine and Customize
- Mix the puffed rice with the syrup while it's still hot.
- Add soybeans, cashew nuts, almonds, and white sesame seeds to the mixture.
- To shape into balls, line a mold with plastic wrap, pour in the mixture, and press firmly. Let cool completely before removing from the mold.
Read more: Crispy Garlic Green Beans: A Mom's Recipe
Tips
- If you want the puffed rice to break easily, add baking soda or sugar to the syrup.
- The syrup shouldn't be overly sweet; a balanced sweet and salty taste is ideal.
Nutrition
- Calories: approximately 2200-2800
- Fat: 80-120g
- Carbs: 250-300g
- Protein: 25-35g
FAQs
1. Can I use leftover cooked rice to make crispy rice puffs?
Yes! Day-old rice works best, as it's drier and less likely to become sticky.
2. What kind of oil should I use for frying?
Vegetable oil or canola oil have high smoke points and are good choices. Avoid oils with strong flavors that might compete with the seasonings.
3. How do I store leftover crispy rice puffs?
Store them in an airtight container at room temperature. They'll stay crisp for a few days.
So there you have it – your own batch of homemade crispy rice puffs! Enjoy this delightful Thai snack as a standalone treat or as a crunchy addition to your favorite dishes. From simple to gourmet, the possibilities for flavor combinations are endless, so experiment and enjoy the satisfying crunch!