Japanese Rice Crackers

Combine flour, mochiko, sugar, sesame seeds, baking powder and water. Add more water if needed to make dough stick together. Divide dough into 4 parts and roll each paper thin on floured board. Cut into 1-inch squares.

Heat the oil to 375 degrees F. Fry crackers in batches, turning once, until golden brown, about 2 to 3 minutes per batch. Drain on paper towels.

For Glaze: Heat oven to 300 degrees F. Combine corn syrup, sugar and soy sauce and bring to boil. Cook glaze until it falls thick from spoon.

Pour on cooled rice crackers and mix. Place crackers in a single layer on cookie sheets and bake for 15 to 20 minutes or until dry.