Chinese Rice Crispy (Fried Shallot Flavor) 油葱酥爆米/米香

Chinese rice crispy is an old time treat that you don’t see very often anymore. Back in the old days when life was tough and people were poor, it was very common as people could make this snack with just rice and maltose.

American rice crispy uses puffy “rice” (which I think is made into shape of rice) whereas Chinese rice crispy traditionally is made with real individual rice– raw rice is toasted in dry clean wok, stirred constantly until it puffs up and fragrant. Unfortunately it’s very hard to buy real puffed rice nowadays, so people just use the “fake rice” to made this snack unless you want to toast the rice yourself. The main difference between the two is texture– puffy fake rice has lots of tiny air pocket in it, when it comes in contact with water it will soften quite fast and eventually becomes a mush. Real puffy rice, because it comes from each individual grain, has a more dense interior texture. It has a slightly harder crunch than the fake ones, and it also withstands the crunch and maintain the shape much longer when it is soaked in water. Real puffy rice also has fragrance of rice which can’t be found in fake puffy rice.

I was able to make this traditional Chinese snack after I found my real puffy rice alternate (see picture below) in Chinese grocery store– the product is from Taiwan and the rice snack is shaped into square pieces. This is the same kind of crispy rice that is added to the top of “Sizzling Rice Soup” in some Chinese restaurants. I’ve got main ingredient covered, the rest is just playing with flavors.

Chinese Rice Crispy (Fried Shallot Flavor) 油葱酥爆米/米香 (makes one large baking pan, about 64 pieces)

Ingredients:
3 packs (7oz each) of rice snacks– see picture below
4 tbsps homemade fried shallots– slightly crumble with the back of a spoon– see note below
4 tbsps peanuts– toasted, chop slightly
4 tbsps sesame seeds– toast in a dry clean wok until pale golden
4 tbsps green onions– chop finely, then stir in a dry clean wok until it’s dry

Syrup:
10 tbsps packed brown sugar
5 tbsps sugar
5 tbsps maltose– see note below
1/2 tsp salt
6 tbsps water

Method:

1. Prepare puffy rice: work in batches, carefully break the rice snack pieces with your fingers to almost individual grains. It’s okay to have small lumps of pea size. I like to break them in a ziplock bag so the rice won’t fly everywhere. You can also use a knife to gently smack the pieces in order break them apart.
2. Combine rice, shallots, sesame seeds, peanuts and green onion. Place in the oven at the lowest temperature to keep warm. This is to make the syrup coating process easier and minimize the chance of syrup harden up when it comes in contact with warm things.
3. Place all syrup ingredients in a large wok and turn heat to medium high. Once the sugars dissolve then stir slightly to combine. Let it cook for a few minutes until the syrup bubbles becomes small. To check if it is done, drop a few drops of syrup into a bowl of room temperature water. If the droplets shape up and feel soft to the touch then it’s done.
4. Turn stove heat to low. Add in rice, shallots, sesame seeds, peanuts and green onions. Using two spatulas, quickly toss around so the syrup coat well. Quickly transfer coated rice to a large baking pan lined with parchment paper (make sure to place a kitchen towel under the pan– see note below). The mixture should feel warm to the touch.
5. Use both hands, quickly spread out the rice to form an even layer and fill any gap with rice. Then use a rolling pin to roll the surface to press down (so the rice slab is packed down further). While the slab is still warm, cut into 3×2 inch pieces. Then break apart when it cools slightly. Store in air tight container immediately.

Regina’s Note:

• Homemade Fried Shallots: Homemade fried shallots is the best and very aromatic, and store bought versions just can’t compare. My family loves fried shallots so I always make some and keep it handy for food toppings. If you use store bought fried shallots, the shallot aroma is barely there so it may affect the flavor of rice crispy.

• Maltose: After you spoon out maltose from its container, wet your fingers with water then pull the maltose away from the spoon to release it.

• The syrup gets thicker and sticky when it cools, therefore it, and everything it comes in contact with, must at least be warm to maintain the free flow stage so the rice can be coasted evenly.
• The reason for placing a kitchen towel under the baking pan is that it serves as an insulation, to keep the pan warm and also preventing coldness of the kitchen counter/ table penetrating to the pan. By doing so you will have more time to shape the rice and cut into pieces before the rice crispy hardens.
• Always cut rice crispy when it’s still warm but do not separate the pieces. When rice crispy hardens, run the knife along the cut line again to cut off completely. If you separate the pieces when it’s still warm some pieces may be out of shape. And if you make the first cut after it cools completely, you won’t get a clean cut line and the rice crispy will break easily.

Puffy rice snack— the main ingredient to make Chinese rice crispy.

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Malaysian Coconut Candy

When I was growing up, there are two types of coconut candy in Malaysia– one is a hard candy, usually in brown color; the other is slightly chewier and usually wrapped in colorful cellophane wrapping paper. My favorite is the latter, which is made with grated coconut. Take one bite and fragrance of coconut just spreads out in your mouth with every chew… Sadly, these old time candies are hard to find in Malaysia nowadays. When I saw the recipes on the internet I was quite excited, and even better it’s not that hard to make! I also learned from Jessys Cooking that the recipe was originally from the can of Carnation Brand condensed milk back in 1960s!

If you love coconut, you’ll love this candy!

Malaysian Coconut Candy (adapted from Jessys Cooking, makes 1 rectangle glass pan, about 80 bite size pieces)

Ingredients:

5 cups (400 grams) finely grated desiccated coconut– see note below
3 tbsps unsalted butter
2/3 cup sugar
1/4 tsp salt
1 can (14 oz) condensed milk
8 tbsps whipping cream– see note below
1 tsp pandan extract

Method:

1. Greased the glass pan with cooking spray. Toast desiccated coconut in a clean dry wok at low heat until lightly brown and fragrant. Stir constantly to prevent the bottom from burning. Transfer out.
2. While on low heat setting, melt butter then add in all ingredients. Stir to combine well. Since there is high sugar content here it’s very important to keep the heat at low setting and stir constantly. Once it’s all combined stir for a few more minutes. The mixture should resemble thick cookie dough.
3. Transfer the mixture to the grease glass pan. Use a silicone spatula to spread to an even layer, then use a cake presser to press the surface. This will pack down the candy. Cut into bite size then chill in the fridge at least 4 hours. Run the knife at the cut line again then separate the pieces. Store in air tight container, and preferably in the fridge for extended shelf life.

Regina’s Note:

• Desiccated coconut: Desiccated coconut is preferred as it is dry already and thus no worries about moisture seeping into the candy and potentially mold problem. Always toast coconut before hand as the candy will be much more fragrant. I used all finely grated coconut here, but I think combination of finely grated and grated coconut will be better for the texture.

• Whipping cream: According to Jessys Cooking whipping cream is optional, it’ll make the candy a bit more moist in the several days after the candy is made. If you use whipping cream, cook the mixture a bit longer. If you choose to opt out, the candy will be drier.

• This candy is quite sweet so small bite size goes a long way.
• Next time I’ll use Gula Melaka (Malaysian coconut sugar– it’s not as sweet as regular sugar) instead of regular sugar, which will enhance the coconut flavor and tone down the sweetness.

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Chinese Almond Candy 杏仁酥糖

This traditional Chinese candy is pretty easy to make. Unlike the peanut candy or peanut brittles, which takes much longer as you have to cook the peanuts during the process, this recipe is much much quicker since the almonds are toasted before use. I like the chewiness of these almond squares, and added coconut makes the flavor more interesting. If you use a smaller tray, then each candy piece is thicker and thus chewier.

Chinese Almond Candy 杏仁酥糖 (makes 1 medium tray, about 70 bite size squares)

Ingredients:
2 lbs sliced almonds
4 tbsps sesame seeds
4 tbsps finely grated desiccated coconut

Syrup:
4 tbsps maltose 麥芽糖
6 tbsps brown sugar
3 tbsps sugar
3 tbsps water
1/4 tsp salt

Method:

1. Lined a medium tray with parchment paper. Place almond slices in large baking pan in a even layer, toast in 300F oven until golden brown. Check and stir every 3-4 minutes. Remove from the oven.
2. While almond is toasting in the oven, toast sesame seeds in a dry clean frying pan at medium low heat, stirring constantly until lightly brown. Remove from heat. Do the same for desiccated grated coconut. Keep almonds, sesame seeds and grated coconut in the oven at the lowest temperature to keep warm.
3. Combine all syrup ingredients in a wok. Cook at medium heat. Do not stir until the all sugars dissolve. Cook for a few minutes until the bubbles become small. To check if it’s done, drop a drop of syrup into a bowl of room temperature water– if it shapes up and soft to the touch then it’s ready. Turn the heat to lowest setting, add in almond, sesame seeds and grated coconut. Gently toss (to minimize breakage to almond slices) with two spatulas until all coated well with syrup.
4. Quickly transfer the almond mixture onto the lined tray (with a kitchen towel at the bottom of the tray– see note below). The mixture should be just warm to touch so you can use your hand to spread out evenly and press lightly (which I found is much faster than using spatulas). Then use a rolling pin to roll over the surface to ensure all areas are pressed evenly.
5. While the candy slab is still a little warm, quickly cut into desired sizes. The cutting has to be done before the candy hardens or else the candy will crumble. Cool slightly then store in air tight container.

Regina’s Note:

• Almond, sesame seeds and grated coconut can be toasted in advance, then combine and keep warm in the oven until the syrup is ready. The reason for the warm ingredients is that the syrup hardens very easily especially when it comes in contact with cold or cool things, which will makes even coating more difficult.

• Kitchen towel at the bottom of the tray: This is to served as insulation, keep the coldness of the kitchen counter from penetrating the metal tray while you load up the almond mixture. It gives you more time to spread, shape and cut the candy before it hardens.

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