Rice paper cookies

Rice paper cookies

With this recipe, you will make unusually delicious rice paper cookies with an interior that tastes like baklava.

Ingredients

• 1 pack of rice paper
• 200 g sugar
• 120 g walnuts
• 150 ml milk
• 50 ml unstained water
• 1 tbsp. honey
• a pinch of salt

Recipe for making a dish at home

1. Peel the nuts and cut into small pieces. Fry the crushed nuts in a dry frying pan until a pleasant smell arises, stirring as often as possible with a spatula.
2. Remove the pan from the heat, cool completely and grind the nuts to small crumbs using a rolling pin, meat grinder or blender. Mix nut crumbs with 2 tbsp. sugar in a small bowl.
3. Dissolve a spoonful of honey and a pinch of salt in warm milk. Cool the milk to room temperature. Dip a sheet of rice paper quickly into milk, place on a cutting board and sprinkle with nut crumbs.
4. Carefully twist the purchased layer with nuts onto a wooden sushi stick and remove the purchased roll from the stick onto a plate or board. It is better to remove the roll so that it crumples a little and turns into an “accordion”.
5. Roll the rolls from the remaining paper and nut inside, place them in a baking dish or on a baking sheet, having previously greased the bottom with vegetable oil.
6. Bake rice paper cookies for about half an hour at 180C. By that time, prepare the syrup: mix water with sugar (150-160 g) in a small saucepan and put on low heat.
7. Stirring, heat the syrup until the sugar is completely dissolved and clear water is obtained. Remove the pan from the heat and immediately pour it over the prepared rolls in the mold.
8. After exactly 7-8 minutes, transfer the finished cookies to a plate and let them cool completely. Serve the finished dessert cooled. Enjoy your tea!

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Edible Painting: The Art of Cooking on Rice Paper

Of all the cuisines of the world, Chinese dishes have gained extraordinary popularity. Extravagant, delicate and special, they are suitable not only for searching for new gastronomic memories, but also for varying your daily diet.

The chefs of this country have many secrets that allow us to achieve both a delicious taste and an inimitable appearance. One of these helpers is edible rice paper, the properties of which are worth finding out in more detail.

Exotic cooking basics

In reality, the product is a dried narrow layer of dough, round or square. Its production was mastered in China, Vietnam, Thailand and other countries many centuries ago. The recipe consists of only 3 ingredients: rice flour, water and salt.

From them comes a blank similar to a pancake analogue, which is later rolled out and dried. This simple method produces translucent sheets of paper with a soft, sweet taste and a gentle melting texture.

From time to time, another component is included in the rice dough - tapioca. This cereal, more than 80% consisting of starch, imparts stickiness to the composition.

As a result of the laconic list of components, the resulting dough is actually a useless mixture for the body. In it you can find only complex carbohydrates, a small content of phosphorus and vitamin (vitamins are a group of organic substances combined by chemical nature, united on the basis of their absolute necessity for a heterotrophic organism as an integral part of food) B6. True, the lack of fat and low calorie content give the product value as a dietary product, and the absence of gluten makes it suitable for food in the presence of intolerance to this substance.

The simplicity of the composition and taste of the plant product is compensated by its wide range of uses. The layers do not overwhelm other food delicacies and spices, and in addition have a nice appearance due to their light transparency. Therefore, in those dishes where you need to put together the components or decorate them, paper has become irreplaceable. In general, the product itself lends itself to certain methods of transformation.

The uniqueness of the product lies in the complete absence of contraindications. There have been no cases of allergies or other negative reactions, and the leaves are usually consumed in small quantities.

Gastronomic tradition of spring

It’s impossible to imagine Chinese cuisine without rolls. An innumerable number of their types can attract even the most unique gourmet. Rice products are often used in cooking recipes, as they can add both aesthetic and taste to a dish. The layers serve as wrapping material and can simply replace nori, pita bread, omelette or other ingredients.

Spring rolls got their name from the tradition of preparing them during the Chinese New Year, which is celebrated in the spring. The internal filling is most often seafood, vegetables, meat, but there are even sweet fruit products.

A traditional type of food for us, the production of which is simply unimaginable without rice paper, is spring or spring rolls. In the photo they look like small twisted pancakes with insides. The methods for making this dish are varied, but all the recipes are ordinary and easy to master even for a beginner. And in the end you can get a truly fresh, crispy and very unusual food.

• Recipe 1. To prepare spring rolls, start with the inside; in this version, it requires cucumber, carrots, avocado, romaine lettuce (similar to lettuce) and cilantro. Vegetables are cut into narrow strips, greens are torn into pieces. Place the mixture of ingredients into soaked rice paper and roll it up like cabbage rolls, tightly, tucking up the edges. The dish is ready to eat!
• Recipe 2. This variety requires a little more effort, since the rolls are fried at the final step. Ingredients: rice noodles, carrots, bean sprouts, garlic, cabbage, soy sauce. Vegetables are cut into strips, crushed garlic is fried in a frying pan in oil, cabbage, carrots, and beans are added to it.

Dried dough has a very fragile structure. To soften it and make it suitable for culinary tests, the sheet is dipped in hot water for a few seconds, then laid out on a towel or simply allowed to drain off excess moisture. The layer becomes elastic and strong.

After a few moments, add a tablespoon of sauce to the consistency of the previously soaked (5 minutes in warm water) noodles and remove from the heat. The inside is ready, then rolls are formed and fried on each side. You can put them on a napkin, let the oil drain, and then serve them on the table with hot sauce.

Healthy eating

But not just rolls...

You can create anything with rice paper; it can be fried, boiled, stewed and other intricacies of kitchen art, and therefore can be used in a wide variety of recipes. The slightly perceptible taste of the narrow leaf mixes with both sweets and meat or fish products, giving them a special relish. Let us give just a few examples of the use of oriental products in world cooking.

Even rice paper has found its use for making cakes. You can use it to print photos on a special printer, apply patterns with food coloring, or create various decorative elements.

Sweet cookies

You can also make an extraordinary dessert from rice paper. Apart from the layers themselves, you will need honey, milk, walnuts, sugar, and water. Before production, the paper is soaked in a mixture of milk and honey until smooth.

Place the filling on any sheet (nuts and sugar crushed into small crumbs in a blender), roll them into a tube and form a tight bundle (for beauty, you can squeeze them a little from the sides into an accordion). These cookies are baked in the oven for 30 minutes at 180 degrees, after which they are topped with syrup made from water and sugar.

Fried delicacy

Paper rolls

You will need 2-3 pieces of rice leaves, cucumber, cheese, olives, lettuce and soy sauce. The first layer of wrapper is laid out on a flat surface, then thinly sliced ​​cucumber, lettuce and cheese are placed and coated with sauce.

The resulting structure is rolled up and wrapped in a second layer for strength; later the roll is cut into portions and pierced onto a skewer with an olive. The dish is suitable for light snacks.

You can usually buy rice paper in stores specializing in oriental products, or on the Internet. Its cost fluctuates around 320 rubles. for 50 pieces (for the manufacturer Aroy-D) or 290 rub. for 454 grams (for Rice Paper, Vietnam).

Chicken delights

You can also make main dishes from an ordinary product, as, for example, in the summary given to us. Fillet, fresh or dried mushrooms, green onions, parsley, and cilantro will come in handy. The meat, cut into small pieces, must be marinated in advance in a consistency of 3 parts soy sauce, 1 part rice wine, salt and spices.

The sheet can be moistened with beer, water or the same wine. The chicken mixed with mushrooms and herbs is placed on the surface and wrapped in the form of an envelope. Fry the purchased parcels in bubbling oil for about 5 minutes.

Chicken entrails 2nd course

Rice paper is a unique invention of the old civilization. I don’t have any distinct parameters of my own, but it can transform any dish. With it, even ordinary home recipes will sparkle with new colors, and cooking will turn into an exciting hobby.

Rice flour cookies

A selection of rice flour cookie recipes with step-by-step photos and instructions. We will tell you and show you how to make delicious and healthy rice cookies at home!

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Rice flour cookie recipes

Ingredients

Butter – 150 g

Egg yolk – 1 pc.

Soft cottage cheese – 250 g

Wheat flour – 200 g

Rice flour – 100 g

Additionally:

Chicken egg – 1 pc.

Almond petals – 2 tbsp.

Ingredients

Sugar – 4 tbsp. (60 g)

Coconut flakes – 100 g

Rice flour – 3 tbsp. (45 g)

Whole grain wheat flour – 2 tbsp. (30 g)

Baking powder – 1 tsp.

Ingredients

Rice flour – 150 g

Butter – 50 g

Sugar, honey or syrup – up to 50 g

Baking powder – 0.3 tsp.

Spices - to taste

Ingredients

Coconut flakes – 100 g

Egg whites – 2 pcs.

Yogurt – 2-2.5 tbsp.

Rice flour – 1 tbsp.

Sweetener - to taste

Ingredients

Cottage cheese – 180-200 g

Rice flour – 80 g

Corn flour – 80 g

Sugar or honey – 1-1.5 tbsp.

Soda – 0.25 or 1/4 tsp.

Ingredients

Rice flour – 1 cup

Corn flour – 1 cup

Butter – 100 g

Baking powder – 0.3 tsp. optional

Spices - to taste

Spices (optional):

Vanilla sugar – 1 tsp.

Vanillin - on the tip of a knife

Dry ginger – 1-2 pinches

Lemon zest - about 1 tsp.

Ingredients

Rice flour – 200 g

Butter – 100 g

Baking powder – 1 tsp.

Dried ginger – 0.5 tsp.

Lemon juice – 2 tbsp.

Ingredients

Rice flour – 250 g

Baking powder – 8 g

Lemon (zest) – 0.5 pcs.

Butter – 150 g

Chicken egg – 2 pcs.

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Rice Paper Recipes: Healthy and Savory Eating

Japanese and, in principle, Asian cuisine is considered very healthy and dietary throughout the world. One has only to pay attention to those products that are included in the average Japanese diet once a day: the freshest seafood, vegetables, rice - dishes with such ingredients will not only not harm the figure, but will also improve the functioning of the entire body. For example, rice paper, which is popular in the Land of the Rising Sun, only recently began to appear in Russian restaurants or other public catering establishments. What can you make from rice paper?

The benefits of rice paper

Making rice paper is quite simple. Rice powder is mixed with water and thin cakes in the form of small sheets are formed from it. They are dried naturally on special wooden boards. Due to the uneven structure of the wood, snow-white veins also form on the surface of the rice cardboard sheet itself. Do not expect to find a completely unstained and smooth rice sheet - this will only indicate that the manufacturer’s design for making rice paper was violated.

The beneficial characteristics of such a leaf are largely explained by its main component - rice. It is a powerful natural sorbent, which, with such a diet, allows you to get rid of problems with the gastrointestinal tract, restore the microflora of the stomach and the efficiency of the intestinal tract. The composition of an ordinary and inconspicuous rice leaf contains a huge amount of vitamins and microelements, including vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) of group B

Do not forget about the usefulness of rice paper for those who are struggling with excess weight or are watching their diet, adhering to the principles of proper nutrition. The calorie content of 100 grams of rice paper is only 330 kilocalories. But don’t be alarmed: one leaf weighs less than 9 grams. It is not in vain that the thin inhabitants of the Land of the Rising Sun use dietary rice paper as a real substitute for the thin pancakes that are usual for us. By the way, in the Land of the Rising Sun, pancakes with rice paper are often used instead of pancakes - such Maslenitsa literally won’t hurt your figure!

Recipes for health and a slim figure

Recipes with rice paper will allow you to create your daily menu even richer and healthier. Usually in Japanese cuisine such sheets are used as a substitute for nori or thin pancakes that are common to us. Unlike extreme ones, such paper is harmless to the figure and health. The following recipes with rice paper have become more popular among our housewives:

1. Spring rolls. Or, in our opinion, vegetable rolls with rice paper. Vegetables cut into strips (bell pepper, cucumber) are wrapped in a soaked sheet of paper (you need to soak it for an average of 10 seconds). All this is seasoned with the usual Japanese mayonnaise and served fresh. The beauty of the dish is in its naturalness and accessibility.
2. Dessert. Rice paper is excellently used for making sweet rolls. If you're watching your figure, you can cook apples in rice paper. Cut the fruit or bake the apples ahead of time. Cut the filling into cubes, you can season it with cinnamon and add a little cream cheese and low-calorie yogurt. Another dessert made from rice paper is rolls. Wrap mascarpone cheese with sweet powder and banana or strawberries in a soaked sheet. This dessert will convince even your boyfriends that rice paper is not only edible, but also a very tasty thing.

On the Internet you can find a huge number of recipes with rice paper with photos - prestigious bloggers and culinary photos are full of variations on how to make this common product in Asian cuisine. Bon appetit!