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🌰 Rempejek Katjang

Rempejek Katjang

🍽 Serves ⏲ Total Time
12 45 minutes

🧂 Ingredients

  • 🍞 2 cups (256 g) rice flour
  • 🌰 1 tsp (2 g) ground ketumbar (coriander)
  • 🍠 1 tsp (3 g) ground kencur (aromatic ginger)
  • 🌰 ½ tsp (2 g) ground djinten (cumin)
  • 🧄 2 cloves garlic, finely minced
  • 🧂 1 pinch salt
  • 🥥 1.5 cups (171 g) coconut milk
  • 🥚 1 egg, beaten
  • 🍼 1 Tbsp (18 g) water (or more, to thin batter)
  • 🌿 5 lime leaves, thinly sliced
  • 🫒 2 cups (400 g) oil
  • 🌰 2 cups (396 g) raw peanuts

🍳 Cookware

  • 1 large bowl
  • 1 wok
  • paper towels

📝 Instructions

Step 1

In a large bowl, whisk together the rice flour, ground ketumbar, ground kencur, ground djinten, garlic, and salt.

Step 2

Gradually stir in the coconut milk and beaten egg until a smooth, thin batter forms. If the batter is too thick, stir in water (or more) to thin it out. Stir in the thinly sliced lime leaves.

Step 3

Heat the oil in a wok over medium heat.

Step 4

Scoop up a small ladle of the batter and sprinkle a few raw peanuts into the ladle.

Step 5

Carefully pour the batter against the hot inner wall of the wok, just above the oil level, allowing it to spread into a thin disk. The hot oil will cause the cracker to naturally slide down into the center of the wok as it cooks.

Step 6

Let the rempeyek fry for 1 minute until it releases from the wall and slides into the oil, then turn them over and fry for another 1 to 2 minutes until golden brown and crispy.

Step 7

Remove the crackers and drain on paper towels. Let them cool completely before serving.

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