Fried crackers are perfect for gathering or any celebration.
Making homemade crackers is fun and not difficult at all. The whole process from steaming the potatoes, kneading the dough, steaming, slicing them into thin slices, sun drying till crisp and finally dropping them into hot oil and seeing them expanding and blooms like a flower. And finally to that first bite of your own handmade crackers, the crunchiness and taste were just satisfying and delightful, never disappoints. That's why this has always been a popular snack among kids, bringing back lots of childhood memories.
Love the crunchiness and taste of it. If you had tried sweet potatoes crackers before, this is exactly the same taste.
Ingredients :
250g Sweet Potatoes (orange flesh)
175g Tapioca Flour
1 tbsp Brown Sugar
1 1/2 tsp Salt
1/2 tsp White Pepper Powder
100g Water (you might need more or less)
* The amount of water in the recipe is only rough guide. You may need to add more water if the dough is too stiff to knead. If it's too sticky to handle, you may need to add small amount of tapioca starch.
* This portion fills about 2 1/2 medium size red cover plastic container. If you want to make more, just double up the recipe portion.
Method:
1. Clean sweet potatoes & remove the skin. Cut and soak in water for awhile to prevent oxidation (turning brown). Drain away the water and steam for 20 mins or until soft & mushy.
2. Mash sweet potatoes while it's still hot.
3. Add pepper, salt and brown sugar. Mix till well combined.
4. Add in tapioca flour in batches and slowly add in water bit by bit and keep kneading till all flour added in. The dough shouldn't be sticky to hands.
5. Divide dough into 2 portions and roll them into log shape. (I'm making 1/2 recipe portion, hence only 1 dough log in picture)
6. Rub some cooking oil onto the steaming plate. Place the dough on the plate and steam in rapid boiling water, medium heat for 50 mins.
7. Remove from steamer and let it cool down. You can transfer into a container or wrap them with cling wrap for storing in fridge.
8. Then transfer to fridge to chill overnight. This is to let them harden and easier to cut.
9. On the next day, using a sharp knife, thinly slice the dough.
10. Arrange them nicely on tray (don't overlap) and sun dry them for at least 2 days (direct hot sun) until crisp and translucent.
11. To check whether they are fully dried, you should hear a crisp crack when you break them.
(If you cut too thick, you might need to sun them longer / more days)
You can keep dried raw crackers in the container until you are ready to fry them. Store them in dry places, avoid humid areas.
12. Then it's ready to fry.
13. Drop them in hot oil and let it blooms and expands. Remove & drain away excess oil and let it cool down before storing in airtight containers.
Happy Cooking.