Peanut rempeyek is one of the most popular snack dishes in my area, prepared by frying. Rempeyek is a traditional snack that is quite legendary and has many stories behind its preparation process.
This peanut rempeyek is not the first time I've made it; I've previously shared a recipe for yellow peanut rempeyek made with vegan ingredients. However, the difference is that I used yellow peanuts, and of course, it was made without a mold.
This time, I made it with coconut milk and eggs, and of course, I used a flower cake mold to make it even more attractive. Besides, peyek made with this mold is very popular right now. Many sellers make it this way, and that really piqued my curiosity.
Below, I will prepare step-by-step instructions and list the ingredients you need to prepare before starting to cook.
Ingredients Needed
500 grams of rice flour
2 eggs
700 ml of thick coconut milk
2 teaspoons of salt
2 tablespoons of cornstarch
300 grams of peanuts
20 lime leaves
1 teaspoon of mushroom broth
1 teaspoon of ground coriander
2 candlenuts
10 cloves of garlic
Procedure For Making
Mix the wheat flour and tapioca flour in a bowl, then add the mushroom broth and ground coriander.
Blend the garlic until smooth with 2 eggs and enough coconut milk to make it easy to blend.
Then add the blended spices and thick coconut milk little by little to the flour mixture while stirring.
Then add finely chopped lime leaves and remove the center stems. Mix evenly.
For the peanuts, I add them just before frying and crush them into small pieces. You can use a chopper for better results. Then prepare a small bowl and add the peanuts.
Then take a hot mold in oil, dip it in the batter, and fry one by one until golden brown. Typically, peyek is also cooked on the edge of the pan to achieve the desired thinness. It all depends on your preference.
Results
This snack is perfect for enjoying while relaxing or, as is common among Indonesians, with rice during a large meal. Rempeyek is quite popular and has its own appeal in every recipe. There are various recipes you can find, but the recipe I made is my mother's, and the result is very crispy and delicious. The combination of natural spices makes it delicious, and adding garlic and cornstarch definitely makes the fried food even more perfect. A little umami flavor from the mushroom broth makes it even more delicious.
This recipe makes a lot of crackers—I got about a kilo of them. And you know what? I finished them in a week because crackers can last up to a month if you store them in an airtight container. And of course, let the cooking oil drain well so that the crackers don't get stale when stored for a long time.
Curious about my rempeyek recipe? Let’s head to the kitchen and make this recipe. Of course, you’ll need patience because the process takes some time when frying them one by one.
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About The Author
Welcome to this blog, I have a real name "Nurul", who comes from Indonesia. I have several hobbies, reading, writing, gardening, I also love food and cooking, even art related. And the most interesting one is spending the whole day traveling. From those hobbies, I will share some inspiring content for all of you, I hope you like my blog, please and reblog this post if you like it!.