Monday, May 18, 2009

Toasted Rice Biscuit and Roast Rice Tea

炒米饼 Cao Mi Bing (Toasted Rice Biscuits) also known as "powdery crisp" in some parts of China should melt in the mouth instead of rock hard.
My regrets not getting the recipe of this Chinese New Year must-have from my late granny. I have a hazy idea of the recipe and searching the internet for clues have not helped much either.

According to traditional recipes, white glutinous rice grains are sieved and washed to remove impurities. Drain and air dry before dry frying (without oil) in a large wok or flat pan till golden colour. Similarly, mung bean flour should be fried till fragrant. Add fine castor sugar, vegetable oil or fragrant oil to the flours. Blend well. Some recipes recommend boiling the sugar into a carmalised syrup which I can imagine would be more difficult to combine with the flour. Adding a little beaten egg will help to bind the biscuit. Press the mixture into biscuit moulds and knock it out on the baking tray. In the old days, the cookies are baked in a charcoal fuel cooker.
Rice biscuits are now easily available in the grocery stores all around the world. Rice cookies from Macau contain ground Chinese almonds (apricot kernels) and groundnuts, making it more fragrant and crunchy.

Roast Rice Tea

A comforting beverage during winter and for women after delivery. Roast rice tea is quite similar to Japanese or Korean green tea with roast rice (minus the tea leaves). It has warming properties and leaves a pleasant after taste. Dry fry rice grains as in the above method of preparing toast rice biscuits. When cooled, store rice grains in an air tight bottle. A teaspoon of rice grains is sufficient to make a cup of tea

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