From the recipe collection
Gamet Rice Crackers
Thin baked rice crackers flecked with Ilocos gamet seaweed, toasted until crisp with a clean briny finish.
- Prep time
- 30 min
- Cook time
- 35–45 min
- Yield
- Makes 24 crackers
Get everything ready
Ingredients
Tick ingredients as you prepare.
Method
- Taste a small piece of gamet to judge its saltiness, then toast it briefly in a dry pan only until crisp and aromatic.
- Mash or process the warm rice with oil and enough hot water to form a sticky coarse paste.
- Mix in rice flour, crumbled gamet, sesame if using, and only enough salt to balance the seaweed.
- Place small portions between oiled baking-paper sheets and roll 1–2 mm thin; uneven thick spots stay chewy.
- Remove the top paper, score into pieces, and bake at 150°C for 20–25 minutes until dry but still pale.
- Separate the pieces, raise the oven to 180°C, and bake 8–12 minutes more until crisp and lightly golden.
- Cool completely on a rack before storing airtight; return soft pieces to a low oven for several minutes.
