Ingredients:
250 gm. Bubble Rice
150 gm. roasted peanuts
120 gm. fried sesame seeds
Syrup:
350 gm. sugar
1 Tbsp. Maltose
1 Tbsp. cooking oil
2 slices lemon
150 ml. water
Method:
(1) Mix the bubble rice with peanuts and sesame seeds. Leave aside.
(2) Pour all the ingredients for the syrup into a wok and let it boil until the sugar is completely dissolved. Cook till thick. To test whether the syrup is ready, drop a few drops into water and if it forms into small balls and not dissolve, it means the syrup is ready).
(3) Pour in the bubble rice mixture and stir till completely combined.
(4) Pour the mixture into a rectagular tin 1o" x 14" and press down firmly. Leave to cool till semi-warm.
(5) Cut into pieces when still warm and then leave it to cool.
(6) Store in air tight containers.
20 comments:
Hi Aunty Yochana,
may i know where to get bubble rice?
thanks in advance.
Regards,
Regina
aunty yochana, can i ask what is bubble rice? Where to get it?
Hi Regina and Ling,
Bubble rice can be bought from bakery marts. In chinese is called "Mi chang". It's acutally rice, dried in the sun and I think they roast it or fried it. Not too sure about it.
rgds
Hi Aunty Yochana, from your word of mi chang, I guess that you are a hakka. I love a lot of your recipes and I just got your website from a friend. I will try some of your recipes when i have the time. Thanks a lot for your sharing.....May god Bless you...
Haha..anonymous...I'm not a Hakka. I am a Hainanese..which also starts with the alphabet "H".
Hope you keep baking and trying out recipes. Thanks for browsing..
rgds.
Hi
Is this the Hainanese "Hor Gong"? May I know which bakery marts sell the bubble rice. Don't think can find this from places like Phoon Huat.
I know my mum used to make bubble rice from the leftover cooked rice which has been dried under the hot sun. She will then deep-fry it in lot of oil and the dried cooked rice will then puff up.
I have been looking for this recipe. Thanks for sharing the recipe. I also enjoying visting your website and seeing all your marvellous bake.
Josephine (jojong)
Hi Josephine,
I don't know what's it's called in hainanese but what your mum did is corrrect. Dry leftover rice under the sun and then deep-fried. I bought them from JB's ming huat and Bakewell.
rgds
Hi Aunty Yochana,
I love looking at your blog. Thanks for this recipe. My husband is Hakka and he loves it. Aunty yochana, I made this yesterday and it was very fragrant. I have one question. The rice bubbles didn't stick and it was all loose after it cooled. I did test the sugar syrup and it fell to the base of the plate and solidified. Where did I go wrong?
Regards,
Lilian
Hi Lilian,
You did probably undercook the syrup which makes your bubble rice crackers disintegrate. Cook a little longer but not too long as it will turn hard.
rgds
Hi Aunty Yochana,
Thanks for your reply. I probably did undercook the syrup. Will try again.
Aunty, I have one more question. When you mix the rice bubbles with the syrup, is it with fire still on or off? I find that while mixing, it cools very fast.
Regards,
Lilian
Hi Lilian,
Normally what I do is, don't cook too thick cos it's hard to mix it. So when it's almost thick, I pour in the rice bubbles with the heat on (low heat) and stir till well combined and at the same time it gets thicker and they will stick to each other well.
rgds
Aunty Yochana,
i was going thru the Q&A on this receipe & realised tat you are a Hainanese. ^5 to same dialect clan. =D
fm fellow hainanese : yan
Oh Hi Yan's delites.
Yes I'm a Hainanese and many of our fellow cake baking friends are also hainanese.
rgds
Alrite, i know, i am lagging. Must double speed to catchup. =p
Hi Yochana
I'm still trying to figure out what is maltose sugar and where cna I buy it from. I've asked several people and they got no idea what it is. Please help
Thank You
Gerrie
Sydney, Australia
Hi Gerrie,
maltose is a very thick cooked caramel which comes in small tubs. We can get it easily over here and we used it for making roast chicken.
rgds
hi aunty
can i ask pls if the bubble rice used in this recipe would be the same and the rice bubbles the amoh eats for breakfast, ie Keloggs brand, etc? i am in melbourne and don't think any of the asian grocery stores would sell mi chang. thank you.
selena
Hi selena,
This is not the same rice bubbles that we took for breakfast. This is the old traditional rice bubbles. They dry the overnight night and then either fry it or oven bake. I think you can try using the kellog's rice bubbles.
rgds
hello
many thanks for this recipe. it's a breeze to make and the result is fabulous!
In case anyone would like to know, I used kellogg's rice krispies, skipped maltose, but the result turned out great!
Hi Aunty Yochana
Pls reconfirm if we need to put in 120g or just 12g of sesame seeds? 120g seems a huge quantity to me.
Thanks Emily.
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