Rempeyek kacang

Rempeyek kacang

Peanut wafers

By
From
The Complete Asian Cookbook
Makes
24
Photographer
Alan Benson

An accompaniment to rice and curries on festive occasions, these crisp and crunchy wafers are also delicious served by themselves as a snack or as an accompaniment to drinks. Toast the raw peanuts in a 180ºC oven for 30–35 minutes, and rub the skins off before using.

Ingredients

Quantity Ingredient
80g rice flour
2 tablespoons ground rice
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/4 teaspoon kencur powder, (optional)
3/4 teaspoon salt
250ml coconut milk
1 garlic clove, crushed
1 small onion, finely chopped
125g unsalted peanuts, roasted
oil, for frying

Method

  1. Sift the rice flour and ground rice into a bowl and add the coriander, cumin, turmeric, kencur powder, if using, and salt. Add the coconut milk and beat to make a smooth thin batter. Add the garlic, onion and peanuts and stir to combine.
  2. Pour the oil into a large frying pan to a depth of 1 cm. When the oil is hot, drop 1 tablespoon of the batter mixture into the oil at a time — the batter should be thin enough to spread into a lacy wafer. (If it holds together and has to be spread with the spoon, it is too thick, and must be thinned by adding a spoonful of coconut milk at a time until the correct consistency is obtained.) Cook the wafers until golden brown on one side, then turn over and cook until golden. Remove from the pan and drain on paper towel placed on a wire rack — this will keep the wafers crisp. Repeat with the remaining mixture until it is all cooked. Cool and store in an airtight container.

Variation

  • To make coconut wafers proceed as for peanut wafers, but omit the peanuts and add 65 g freshly grated coconut or 90 g desiccated coconut.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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