Compound powder of rice starch and Kuzu, which mixed with any liquid, dried and fried becomes crunchy.
Use : Mix cold and bring to a boil with great stirring Stretch between 1-3 mm or shape and let dry for 12 hours at 50 ° C. Fry by dipping at 220 ° C for 5 seconds.
Remarks : Avoid mixing with fatty liquids or liquids with large percentages of sugar.
