Rice paper -Vietnamese sesame cracker–a specialty food of Central Vietnam
Rice paper is a thin crepe made of rice, water and salt and it is dried. It is used in Vietnamese and Chinese cuisine mainly. There are many kinds of them, with various size, thickness, ingredients and purpose. The small ones are used for fried spring rolls, the larger ones for fresh rolls in Vietnamese cuisine. If they are thin, it is enough to wet them before use just by your palm dipped in water. The ticker ones put into cold or hot water.
Vietnamese sesame cracker, the crispy round Vietnamese sesame rice cracker or Grilled sesame rice cracker is specialty food of Central Vietnam. In Vietnamese, they call this food “Bánh tráng mè” (in Central Vietnam) or “Bánh đa vừng” in North Vietnam is typical Vietnamese cracker. Made from rice and sesame, Vietnamese sesame cracker is sold and stored in dried version, roasted rice papers, usually served with salads or added crumbled into some special Vietnamese dishes.
HBMfood offers a wide variety of high quality Vietnamese sesame rice crackers which are made from different types of sesame seeds (white, black).
Ingredients: Tapioca 25%, Rice 37%, Black Seasme Seed 29.5%, Water 8%, Salt 0.5%
Allergen advice: Contains sesame.
Storage: Keep in cool, dry place away from direct sunlight
Packing: 500g or as buyer’s request
II. Are you interested in private labeling?
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- You can choose from the following line: Sesame cracker.
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III. Instruction for use:
Step 1: To Cook and Assemble: Set up your station: Set a metal wire rack (grill) directly over the gas burner of a stove (if cooking over the flame), charcoal stove or set a large nonstick skillet on burner.
(If cooking directly over the burner, we recommend lining the stovetop around the burner with aluminum foil for easier cleanup in case of spills.)
Step 2: Set a rice sesame cracker directly on the wire rack (grill), hold it down securely, as it will want to curl up almost immediately. Press a rice sesame cracker directly on top. Using a long-handled metal spoon, metal tongs, and/or a metal spatula, hold the rice sesame cracker down so they remain flush with the cooking surface and don’t roll up.
Step 3: Turn heat to medium high and cook, pressing down with the metal tools, rubbing in spots to help the rice sesame cracker fuse, and, if working directly over a gas burner, moving them around so they cook evenly all over, until rice sesame cracker have turned opaque, slightly brown and tiny bubbles have formed all over, about 30 seconds; lower or raise the heat as needed to cook them all over without burning.
Step 4: Flip rice sesame cracker over and repeat on second side, well-cooked on both sides, lowering heat if needed to prevent burning. Turn off heat.
We believe that you will succeed in making it. Good luck and wish you a great appetite.