Crispy and Chewy Black Rice Energy Bars: A Wholesome Snack Recipe
Make Mom’s Famous Black Rice Energy Bars for a Healthy Homemade Treat!
Here’s a fantastic recipe for black rice energy bars as featured on a popular cooking show. These bars combine the nutty flavor of black rice and mixed nuts with the natural sweetness of rice syrup, making them a perfect, healthy snack for everyone.
Ingredients- 150g black rice
- 150g mixed nuts (e.g., walnuts, almonds, sunflower seeds)
- 200g rice syrup (or substitute with 150g honey + 1 tbsp sugar)
Cooking Instructions
Step 1
First, thoroughly rinse 150g of black rice. After rinsing, drain the rice well and pat it dry with paper towels until completely moisture-free. Ensuring the rice is dry is crucial to prevent oil splattering during the frying process and to achieve a good texture.
Step 2
While the black rice is drying, prepare 150g of mixed nuts. Feel free to use a combination of your favorite nuts like walnuts, almonds, sunflower seeds, or peanuts for a richer flavor profile. If the nuts are very large, you can chop them lightly with a knife, or use them whole.
Step 3
Measure out 200g of rice syrup. If you don’t have rice syrup, you can use a mixture of 150g of honey and 1 tablespoon of sugar as a substitute. Using honey will impart a different, delightful flavor. Adding a little sugar can help increase the stickiness, ensuring the energy bars hold together well.
Step 4
Heat a dry pan over medium heat. Add the dried black rice (150g) and stir continuously with a spatula to prevent burning. The black rice will begin to pop like popcorn as it cooks. Once about one-third of the rice has popped, cover the pan with a lid. Reduce the heat to medium-low and gently shake the pan as you continue to toast the rice. Covering the pan helps the rice puff up better and cook through, making it crispier. If condensation forms on the lid, briefly remove it to let the steam escape before continuing to stir.
Step 5
Once the black rice is fully popped and crispy, add the prepared mixed nuts (150g) to the pan. Lightly toast the nuts with the rice for about 1 minute. Toasting the nuts alongside the black rice enhances their nutty aroma and helps them blend well with the rice. Be careful not to burn the nuts while toasting them lightly.
Step 6
Turn off the heat completely. Pour the 200g of rice syrup (or the honey-sugar mixture) over the toasted black rice and nuts. Quickly mix everything together with a spatula until all the ingredients are evenly coated with the syrup. Adding the syrup while the mixture is still hot is key to achieving a consistency that will bind the ingredients well.
Step 7
Lightly grease the inside of your chosen mold (a square container or baking pan works well) with sesame oil. Applying sesame oil will prevent the finished energy bars from sticking to the mold, making them easy to remove later. You can also line the mold with parchment paper for easier cleanup.
Step 8
Transfer the black rice and nut mixture into the prepared mold. Use a spatula or your hands to press the mixture down firmly and evenly, creating a flat surface. Pressing firmly is important to ensure the bars hold their shape. If you used rice syrup, the mixture might set well enough after about 5 minutes at room temperature. However, if you used honey or prefer a firmer texture, it’s best to let it chill in the refrigerator for about 20-30 minutes, or until firm to your liking. The setting time can vary depending on the temperature and the specific ingredients used.
Step 9
Carefully unmold the set energy bars and cut them into your desired serving sizes. It’s best to cut the bars when they are still slightly pliable but have set enough to hold their shape – not when they are completely rock hard. If you wait too long, they might break or crumble when cut. Check the firmness before slicing and cut at the optimal moment. Lightly oiling your knife with sesame oil can help you achieve cleaner cuts.
