Chinese rice puffs (a.k.a. sachima): rectangular pastry cakes with almost braided layers
I remember eating these as a kid. They’ve also been called Chinese Rice Krispies, but the consistency is totally different. It’s not chewy or gooey and has a soft, pillowy texture (especially on the inside). The exterior is golden or golden brown (and can be fried). Some cooks will add surprises to the mix: sesame seeds, raisins, or dried coconut.
The pastry squares aren’t too sweet. Fun fact: There isn’t even any rice in them! They’re made from flour.
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