Rengginang

This one is another recipe for you, Montchan!

This is a standard recipe for Rengginang that I found from a blog of the Indonesian women society in Helsinki.
Since it is in Bahasa Indonesia here is the translated version:

Rengginang

Inggredients:

1 kg sticky rice/ mochi kome, soaked in water for 1 hour
5 cloves of garlic, pasted
1 tsp of shrimp paste (you can get them at any Asian store, the Thai people use it a lot for their cooking)
1.5 tbsp salt
400 cc water

How to cook:

1. steam the sticky rice for 30 minutes
2. Cook the rice with 400 cc water, pasted garlic, shrimp paste and salt the traditional way (using regular pot) on small fire until water is dissolved
3. Steam the cooked rice for another hour until rice is cooked
4. Take a tbsp of cooked rice and flatten it on a surface, basically like you're making a senbei, but this is with the rice thingy
5. Let it sit in the sun for 2 days (with the long days of sun that you have in Scandinavia now, I say, you can let it sit for 1 day)
6. Deep fry in any cooking oil (well, avoid olive oil, because they don't fry well)
7. VOILA! ready to be eaten

The end product will look like the attached picture.

Rengginang picture was excerpted from the quoted link

So, this is ideally how Rengginang is made.
Now, in attempt to make use of burnt rice, here's what I would do:

1. Repeat everything from step #2 above and add any kind of seasoning that your heart desires. It can be salty, it can be sweet. If you want sweet, add honey. If you want salty, copy the seasoning used in the recipe above. If you don't have shrimp paste, you can do without it. The only thing that makes it taste Indonesian is the shrimp paste, mind you. One of the trivia trial that I loved the most is actually adding honey to the composition above. The honey or sugar will make it slightly stickier than the salty/cheesy version.

2. After you do everything from #2 to #7. Do eat it, like lots of it. Eating hearty food will make your heart a whole lot lighter.

P.s.
In exchange of step #6, my mother sometimes will put this in the microwave, so she doesn't have to deal with the oil after frying. I don't prefer doing this, though, the taste will be too 'clean' and quite different from the intended.