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:
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
Hi
ReplyDeleteI agree with u that making this rempeyek one need not need a mould. But U need to use two wok. The first is a small wok with very little oil. And when the batter is almost set and can be handle, using a ladle transfer to the second wok with a lot of oil (deep frying).I remember my late aunty, n mom using this method. U will get a very crunchy rempeyek.
Fantastic ! This is my favourite, I could keep eating non stop.
ReplyDeleteYou did it! Look very crispy!
ReplyDeletei was just wondering what should i do with my leftover rice flour after making apam balik and your recipe came... thanks... i think this is a saviour for me...
ReplyDeleteanonymous
ReplyDeleteyes, the 2 woks must be the original way as ovens are not so popular but, i like the oven better as it rids excess oil besides browning the rempeyak
Looks very crunchy packed with flavor and ideal afternoon snack. I appreciate much if you can help me get a recipe for Kacang Tumbuk or what I call peanut cake, peanut roll, or peanut bar. Sometimes they come in a roll sometimes like a bar. They are very good and I could not get them from where I live now. A visit in Malaysia many years ago had the opportunity to try them. They have it in Manila too from Chinese pastry shops called Peanut Candies but I prefer the ones they make in Malaysia. Any input is greatly appreciated. Thanks much.
ReplyDeleteube
ReplyDeletei know the candy you mentioned and i love that too. i will certainly try to make it if i can get hold of the recipe.
Hi Lily,
ReplyDeleteI did not know that the same snack is also called rempeyek in Malaysia.
The Indonesian version usually calls for the peanut to be very roughly chopped which ensures the peanut to be thoroughly cooked when fried (since we don't use the oven. However, your idea of using oven is quite ingenious). We also add extremely thin sliced kaffir lime leaves for extra fragrance. You may try it next time to make another batch.
This snack is absolutely addictive!
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ReplyDeleteted@thedailyreviewer.com
ReplyDeletethanks for including me in the list of the Top Asian Food Blogs.
Thank you,thank you. My favourite snack! I will try out the recipe this weekend. Love the oven idea as it cuts down the frying time, ya?
ReplyDeleteLee from Calgary, Canada
Aunty Lily, this is amazing.....simply sedap!! Great with a cup of kopi-o!
ReplyDeleteHi Lily, in Malaysia, sometimes they put in 1 or 2 ikan bilis on top instead of pounding them up.
ReplyDeleteAnyway, keep up the good cooking, cheers.
you have no idea what a wonderful memory you have recalled in putting up this recipe, my mum (Javanese) used to make these and send to me in care packages in another part of Australia! But, she used to soak the peanuts overnight before putting them in the mix, kemiri was in there somewhere, the ikan bilis wasn't soaked and she often used cornflour instead of rice flour. But, I love the 'salty' rempejek (not the sweet one that sometimes is found in Indonesia these days). Thanks!
ReplyDeleteanonymous
ReplyDeletethanks for the tips, they are most helpful.
halo，lily。im靓师奶。
ReplyDeletehappy see this rempeyek recepi.
all the ingredients can get it from
bakery shop?
coriander powder,whole cummin seeds
,whole fennel seeds , r u know
wat to call in chiness name?
ariescovis
ReplyDeletehi, i don't know chinese but i am sure you know bahasa melayu:
coriander is ketumbar
cumin is jintan puteh
fennel is jintan manis
hope someone who know chinese can help