| Ingredient | Method |
| 200g orange sweet potato, steamed and mashed 265g tapioca starch 130g water (adjust water volume by depended on the flour’s water absorbing properties and how wet is your sweet potatoes) Seasonings: 10g salt 25g caster sugar 1g black pepper powder | 1. Add all ing and seasoning (except water) in a bowl. 2. Pour the water bit by bit and mix until managed to shape a smooth long dough (dough should be smooth and not sticky). 3. Steam the dough for 50min in steamer (give some spaces in between if you have more than 1 dough) and cool completely. 4. Chill for 8 hrs or overnight or in the freezer for about 2 hours for easier cutting/slicing. 5. Cut into thin slices abt 0.2-0.3cm thick. 6. Put it in a baking tray and oven bake it at 100 degree Celsius for about 1-1.5 hours. For every 20 minutes, stir the cracker slices ensuring it is evenly baked. If time permits, you can bake until your desired harden texture. Alternatively you can dry under hot sun until fully dried/harden about 2-7 days (depends on the weather). The less moisture content you have in the crackers, the crispier it will be. 7. Fried with hot oil or keep in air tight container up to 6 mths. notes: slice too thin = quickly melted in your mouth slice too thich = difficult to expand *can replace with purple sweet potato, pumpkin and etc. |
http://nasilemaklover.blogspot.my/2015/01/homemade-prawn-crackers.html
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