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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Grind or blend garlic, coriander powder, candle nut, aromatic ginger, salt, and mushroom bouillon into a smooth spice paste.
Whisk rice flour, tapioca, coconut cream, spice paste, lime leaves, water, and egg until smooth and runny.
Sprinkle peanuts into the pan before pouring the batter.
Pour the batter on the side of the pan over medium heat.
Fry without flipping until the crackers turn golden brown and crispy.
Repeat with the remaining batter.
Store the Rempeyek in a sealed container to maintain crispiness.
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If you can't find candle nuts, substitute with macadamia nuts for a similar texture and flavor.
Ensure the batter is runny; a thick batter will not yield crispy crackers.
Use medium heat to prevent the crackers from burning while ensuring they cook evenly.
Can I use other nuts instead of peanuts?
Yes, you can use cashews or almonds as a substitute, but the flavor will differ slightly.
Why is my batter not crispy?
Ensure the batter is runny and not thick. Also, fry at medium heat to achieve crispiness.
How long can I store Rempeyek?
You can store Rempeyek in a sealed container for up to 1 week to maintain its crispiness.
Can I skip the lime leaves?
Lime leaves add a unique aroma, but you can skip them if unavailable. The crackers will still be flavorful.
What oil is best for frying?
Use a neutral oil like vegetable or canola oil for frying to avoid overpowering the flavors.
From my mom’s warung to your kitchen Keeping Indonesian recipes alive
