Rempeyeks are a must-have during Hari Raya. Its most likely the first thing to finish out of all the Raya spread you have because its light, crunchy and nutty. Most of the times, if the rempeyek is good, you won’t realise until much later that you’ve practically gone through the entire jar!
This rempeyek recipe will give you an all-season pass at eating rempeyeks because now, you can make and eat them whenever you want!
Ingredients:
- 150g rice flour
- 50g cornflour
- 1tsp ground cumin
- 1tsp ground fennel
- 1tsp ground coriander
- 2cloves garlic (finely ground)
- salt to taste
- 1 egg
- 200ml coconut milk
- 100ml water
- Oil to deep-fry rempeyek
- 200g groundnuts
Directions:
- First, finely grind the spices and set aside.
- In a large bowl, sift in both flours and spices. Next whisk in the egg, santan and water.
- In a wok, heat oil on medium-low heat. Using a small and a somewhat flat ladle, scoop a thin layer of batter and sprinkle some groundnuts onto the ladle. Then, dip the ladle into the hot oil.
- If the oil is hot enough, the batter should separate from the ladle after a few seconds. Cook until the rempeyek turns golden.
- Remove from heat and set on a strainer to remove excess oil. Set cooked rempeyek on kitchen towels before storing in an air-tight container.
- Drain and repeat until all the batter has finished.
There you have it, a tuppaware full of rempeyeks that may or may not last you the week. This rempeyek recipe will cook up a big batch, so be sure to ask some friends over and celebrate the spirit of sharing!
If you liked this recipe, be sure to check out may of our other recipes at the foodpanda magazine. If you’re not in the mood to make these rempeyeks though, head on over to the foodpanda app and have a variety of menu items delivered to your doorstep.
