Rempejek Katjang

🥘 Ingredients

• rice flour 2 cups
• ground ketumbar 1 tsp
• ground kencur 1 tsp
• ground djinten ½ tsp
• garlic cloves 2 cloves
• salt 1 pinch
• coconut milk 1 ½ cups
• beaten egg 1
• water 1 Tbsp
• lime leaves 5 pieces
• oil 2 cups
• raw peanuts 2 cups

1. 1

   In a large bowl , whisk together the rice flour , ground ketumbar (coriander), ground kencur (aromatic ginger), ground djinten (cumin), garlic cloves (finely minced), and salt .
2. 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 .
3. 3

   Heat the oil in a wok over medium heat.
4. 4

   Scoop up a small ladle of the batter and sprinkle a few raw peanuts into the ladle.
5. 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.
6. 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.
7. 7

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