Rempeyek Kacang – Peyek – Crispy Bites*

Cut each peanut in half. Grind the kemiri and garlic together, add the coriander and salt. Mix these ingredients (without the peanuts) with the rice flour, gradually pour water, stir well and mix thoroughly. The dough should be thick, but still somewhat smooth (you may need less water or flour to keep the right consistency).

For frying, you will need a Teflon pan and a deep fryer. In the frying pan heat only a little oil, in the deep fryer enough to dip the peyek, take 1 tbsp full of batter, sprinkle 7-8 peanut halves on top, press lightly until smooth and quickly toast in the frying pan for 1/2 minute (preferably several pieces at the same time). Later, dip the half-finished peyek into the hot oil in the deep fryer and fry out in oil for 1 minute or possibly a little longer until golden brown and crispy. Cool the peyek before filling them into airtight jars, where they will keep for up to 14 days.

*Short >peyek

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