STEP 1/9
Microwave the butter twice for 30 seconds, making melted butter.
STEP 2/9
Put the whites in a bowl, add sugar, and mix well with a whisk.
STEP 3/9
Add the chechin brown rice powder and mix it with a whisk,
STEP 4/9
Add melted butter and mix well.
STEP 5/9
Add sesame seeds and mix well with spatula. I mixed sesame seeds and black sesame seeds in a 1:3 ratio, so I think you can use only the sesame you like or mix them.
STEP 6/9
Rest the finished dough in the refrigerator for 10 to 20 minutes.
STEP 7/9
On a teflon sheet or silicone mat pan, place the dough in a cookie cutter or small round frame, choose with a spoon or fork and spread thinly.
STEP 8/9
After panning, bake in a preheated oven at 150 to 160 degrees for 12 to 15 minutes. When it's done, let it cool completely in a cooling net..
STEP 9/9
If you want to shape it in a curved tile shape, you can place it on a baguette pan or rolling pin as soon as you leave the oven, and cool it down to create a curved tile shape
It can be replaced with dry rice powder or soft flour instead of brown rice powder.