Rempeyek

I have always wanted to make this malay snack which i thought needed a mould but when i found out that it can be made without it, i made it and it was very successful. A small wok is needed and so a little oil too and one rempeyek is made at a time, it may sound tedious, but it was worth it. To obtain a nice even round piece, the oil must not be too hot. A piece is fried until it has set and it has to finish browning in the oven, which is a very good step, as the baking browns and remove excess oil. I would prefer to partly roast the peanuts as i find that using raw ones, some are not thoroughly cooked through.



Ingredients:

125 g rice flour
1 tsp salt
2 tsp sugar
1 tsp coriander powder
1/2 tsp whole cummin seeds
1/2 tsp whole fennel seeds
2 - 3 tbsp soaked, pounded ikan bilis
1/2 cup coconut cream
1/2 cup water
1/2 cup vegetable oil
1/2 partially roasted peanuts







Method:

Mix all the ingredients together except for the peanuts and leave batter to rest for at least 10 minutes.

Heat oil in a small wok until it is less than moderately hot, ladle a scoop of batter, add some peanuts to the batter.
Pour batter into oil in a circular motion, let batter set before turning to fry the other side. Snack can be removed as soon as it has hardened, need not to be golden brown cos it has to be browned in the oven.
Repeat making the snacks and when all is done, brown in a 350f oven until they are golden brown and crispy.
Enjoy


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