Rice Krispie Candy Recipe

Rice candy is a traditional snack, among which the most famous are Chongqing Jiangjin Rice Candy and Sichuan Leshan Suji Rice Candy. The ingredients of rice candy are very simple, mainly glutinous rice and white sugar. The finished rice candy is sweet and delicious. The key to making rice candy is to boil the sugar. As long as the sugar juice is ready, the rice candy is basically formed. Let’s take a look at the recipe for making rice candy.

Raw material formula editor 1. Fried rice (product 1000 kg) 550 kg glutinous rice, 170 kg white sugar, 170 kg maltose, 175 kg oil, 50 kg peanut kernels

50 kg coal consumption, 170 kg firewood consumption 2. Sand fried popcorn (product 1000 kg) 660 kg glutinous rice, 100 kg white sugar, 250 kg maltose, 18 kg oil, 40 kg peanut kernels, 0.8 kg saccharin 220 kg coal consumption, 200 kg firewood consumption

Technological process: select glutinous rice → steam rice → crispy rice → boil sugar → mix sugar → open the pot → pack → finished product. Production method: 1. Select rice, steam rice, and make crispy rice: select Yibin large glutinous rice, sieve it to remove impurities, wash it with clean water, soak it in clean water for 10 hours, then put it into the steamer and steam it, and then pour it on a bamboo mat. After cooling, break it up and then dry it in the oven or in the shade to make Yin rice. 2. Crispy Rice: Pour the rice into the pot and fry it over low heat. When the rice is slightly cooked, pour an appropriate amount of dissolved sugar water into the rice (use 1.88 kg of dissolved sugar in water for 100 kg of rice). Stir the rice and sugar water evenly and remove from the pot. Cover the pot with a winnowing lid for about 10 minutes, dry it in a rice frying machine, and then use peanut oil (either vegetable oil or lard) to crisp the rice. When making crispy rice, wait until the oil temperature reaches about 150℃ before putting the rice in, about 1 kg at a time. After the rice is soaked, drip off the oil and sieve out the unsoaked rice. This will make crispy rice. 3. Mix sugar, open the pot, and package: Boil the sugar first. Put the white sugar and maltose into the pot, add appropriate amount of water and mix and boil. Remove from the pot when the temperature reaches about 130℃. Then put the fried peanut kernels, peach kernels and puff pastry in the pot and mix them evenly. Put them into a bowl, sprinkle with rock sugar and cooked sesame seeds, smooth it out, spread it tightly, and cut it into pieces with a knife to seal it. After being placed on the chopping board, it is packaged as a finished product. Other preparation methods Ingredients: 70 grams of popcorn, 50 grams of sugar, 35 grams of water, 2 spoons of vegetable oil, appropriate amount of chopped walnuts, appropriate amount of raisins, 1 tablespoon of cooked black sesame seeds. Method: 1. Prepare the ingredients, buy the popcorn and fry the chopped walnuts. 2. Heat the wok, pour in a small amount of vegetable oil, and then shake the wok to allow the oil to cover the entire inner wall of the wok. 3. Pour in sugar and water, mix well, and simmer over low heat, stirring with chopsticks. 4. Large bubbles will appear in the pot at the beginning. 5. Slowly, the bubbles in the pot turn into dense small bubbles, and the color of the syrup turns into light brown. 6. Quickly pour in the popcorn and mix well with a spatula so that each grain of popcorn is coated with syrup. 7.Then quickly pour in the ingredients. 8. Stir well. 9. Then pour the mixed ingredients into a non-stick mold (if you use an ordinary mold, it is best to apply a layer of oil on the inner wall of the mold, or cover it with baking paper so that it will be easier to demould), press it with a spatula, and set it aside to cool. 10. After it has cooled completely, turn the rice candy upside down. 11. Then use a knife to cut it into small pieces and store them in a sealed bag to prevent it from getting damp and softening.