Once you make your own Rempeyek, trust me, you’ll never look at store-bought ones the same way! Rempeyek or also known as Peyek, it’s like a crunchy peanut party on a crispy, spiced cracker! Each bite is a savoury, crispy explosion that’ll have you munching non-stop! It is that addictive and definitely my family’s favourite! 🙂

Making Rempeyek at home is simpler than you’d think! It is as easy as whipping up a tasty snack that’s both crispy and fun! Just mix up a simple batter with rice flour, tapioca starch, coconut milk,egg and spices, toss in some thinly sliced kaffir lime leaves and peanuts (or dried shrimp or anchovies if you’re feeling fancy), and fry it up until golden and crunchy. It’s like creating your own crunchy, savoury magic—quick, fun, and totally addictive! Yum! 😀

Here’s how you can make the best Rempeyek at home!

Step 1: Prepare the Spice

1. Blend the spices: Using a food processor or a mortar and pestle, grind the garlic, shallots, candlenuts (optional), coriander seeds, cumin seeds (optional), turmeric, salt, and pepper into a smooth paste. If your paste is too thick, you can add water to make it easier to blend into the batter
2. Using powdered spices: Sometimes I like it to be easy and quick, therefore, in this recipe I used powdered spices; Onion powder, garlic powder, coriander powder, turmeric powder, white pepper powder, and MSG (you can alternate with mushrooms powder). This way is easier to blend with your batter although it won’t be as strong flavour as the paste.

The spice paste is the heart of rempeyek’s flavor—it adds depth and a subtle aroma that enhances the overall taste of the crispy snack.

Step 2: Make the Batter

1. Mix the dry ingredients: In a large mixing bowl, combine the rice flour and tapioca flour (if using). The tapioca flour helps make the rempeyek extra crispy.
2. Add the wet ingredients: Pour in coconut milk and slowly add in the water while stirring, ensuring that the batter is smooth and free of lumps. Then add the egg, mixing thoroughly until fully incorporated.
3. Incorporate the spice paste/powder: Add the spice to the batter and mix well. This is where the batter gets its distinctive yellowish color and rich, savoury flavour.
4. Stir in the peanuts and kaffir lime leaves: Finally, add the peanuts (or shrimp/anchovies) and the finely sliced kaffir lime leaves to the batter. Make sure they are evenly distributed.

Step 3: Frying the Rempeyek

1. Heat the oil: In a deep frying pan or wok, heat a generous amount of oil to around 170°C (340°F). You need enough oil for the rempeyek to float while frying. In this recipe I used 1 liter of oil.
2. Test the oil: Drop a small spoonful of batter into the oil to test the temperature. If it sizzles and floats quickly without burning, the oil is ready.
3. Fry the batter: Spread the oil around the sides and edges of the wok. Using a ladle or a large spoon, pour a small amount of batter along the edge of the pan. Spread the batter out thinly so it forms a delicate layer. The thinness of the batter is key to achieving that signature crispy texture.
4. Cook until golden brown: Let the rempeyek fry for about 2-3 minutes until the edges start turning crispy and golden brown. Flip it carefully to cook the other side for another minute or so.
5. Drain excess oil: Once crispy and golden, remove the rempeyek from the oil and drain it on paper towels to absorb any excess oil.

Step 4: Cooling and Storing

1. Cool completely: Allow the rempeyek to cool completely. This ensures they stay crisp when stored.
2. Store properly: Once cool, store the rempeyek in an airtight container. Proper storage will keep them crispy for several days or even up to a week.

Tips for Perfect Rempeyek:

1. Batter Consistency: The batter should be thin and runny, like a crepe batter, so that it spreads easily in the oil and creates a light, crispy cracker. If it’s too thick, add a bit more coconut milk and water.
2. Frying Temperature: The oil should be hot enough so the batter fries quickly and crisps up, but not too hot that it burns before fully cooking. Maintain a medium heat to get an even golden-brown color.
3. Even Toppings: Make sure the kaffir lime leaves and peanuts are evenly spread in the batter so every cracker gets an even distribution of toppings.
4. Thin Layers: The thinner you spread the batter in the oil, the crispier the rempeyek will be. Don’t overcrowd the pan, and fry in small batches.

Serving Suggestions:

• As a snack: Enjoy rempeyek on its own as a crispy, flavorful snack.
• With rice dishes: It’s a perfect side dish for nasi tumpeng (Indonesian cone-shaped rice), nasi uduk, or nasi campur.
• With sambal: For an extra kick, dip rempeyek in some spicy sambal or serve it alongside a fresh Indonesian salad like gado-gado.