Rempeyek
Servings: 16 pcs
Equipment
- 1 Large wok
- 1 Large Bowl
- 1 Whisker
- 1 Ladle
- 1 Scissors to slice/cut the kaffir lime leaves
Ingredients
- 250 gr Rice flour
- 100 gr Tapioca flour Optional for extra crispiness
- 200 ml Coconut milk
- 200 ml Water Add little by little until you get the right consistency
- 15 pcs Kaffir lime leaves Thinly sliced
- 150 gr Raw peanuts I used spicy Balinese Koro peanuts, because I had it at home :D
- 1 Liter Oil For frying
- 1 pcs Egg
Spices (You can use fresh ones and mash them with pestle and mortar or use powdered ones like I did in this recipe)
- 1½ tsp Onion powder Mine is salted, so I didn't add any salt
- 1 tsp Garlic powder
- 1 tsp Coriander powder
- 1 tsp White pepper powder
- 1 tsp MSG
Instructions
- In a large bowl, add in rice flour, tapioca flour, and all the powdered spices; onion powder, garlic powder, coriander powder, white pepper powder, and msg. Stir until well-combined
- Add in the wet ingredients; egg, coconut milk and water (add it gradually until you get the right consistency. It should be thin and runny, somewhat like a crepe batter or slightly thicker than water. This allows the batter to spread easily and evenly when poured into the hot oil, creating a delicate, crispy texture).
- Stir in kaffir lime leaves and peanuts until everything is evenly coated.
- Heat a generous amount of oil in a wok or deep pan over medium heat (I used 1 liter of oil). Ensure the oil is hot but not smoking. Spread the oil around the sides of the wok because the batter will be spread from the sides.
- Using a ladle or spoon, carefully pour a small amount of batter along the side of the hot pan, spreading it thinly. Fry for 2-3 minutes until golden brown and crispy.
- Once the edges turn crispy, flip the rempeyek to cook the other side for an additional minute.
- Remove from the oil and drain on paper towels to absorb excess oil.
- Let the rempeyek cool completely before storing in an airtight container to keep it crispy. Enjoy!