Rempeyek Kacang (Peanut Rice Crackers)
Rempeyek Kacang is a deep-fried savory cracker made with spice-infused batter, studded with peanuts and citrusy kaffir lime leaves. Crisp, crunchy, salty, nutty, aromatic, and perfect to serve as snacks or side dishes.
Kerupuk or crispy crackers are a staple in Indonesia. They are usually served as a topping or an accompaniment to various dishes, but they are also enjoyed as a quick, convenient snack. If you eat at restaurants that serve Indonesian foods, crackers are usually always available to accompany your meal.
One interesting fact about Indonesian crackers is that they are usually dried in the sun before being fried. However, this Rempeyek Kacang can be fried on the spot, so it is a lot easier and quicker to make at home. If you have never attempted to make your own, they are not difficult to make but it does call for some practice.
Toppings are completely optional, but my favorite is definitely the classic peanuts and kaffir lime leaves. Savory, nutty, and refreshing at the same time. Simply delicious!
What is Rempeyek?
Each region in Indonesia has its own cracker version. This Rempeyek Kacang particularly comes from Central Java. The name “rempeyek” comes from the words “rempah” which translates spices and “jiyek” which means flat and wide. Hence, rempeyek literally means snacks made with spices with flat and wide shapes.
Rempeyek or also known as peyek is a savory cracker made from rice flour with other ingredients. Coconut milk, salt, and spices are often mixed within the flour batter. The spiced batter, mixed or sprinkled with toppings, is deep-fried in oil until crispy and crunchy.
Topping Options
- Peanuts
- Kaffir lime leaves
- Anchovy fish
- Ebi (dried shrimp)
- Small shrimp
- Mung beans
- Soybeans
- Spinach
How to Make Rempeyek Kacang
- Grind the seasonings into a paste.
- Mix rice flour, tapioca starch, egg, seasoning paste, coconut cream, water, and sliced kaffir lime leaves.
- Preheat oil for deep frying. Once hot, pour hot oil onto the side of the wok.
- Scoop a small ladle of batter. Sprinkle peanuts into the ladle. Pour and spread the mixture onto the side of the wok.
- Pour hot oil over the crackers until they get crispy.
- After 3-4 minutes of frying and pouring hot oil, the crackers will be crispy. If you are using a good non-stick pan, the crackers will immediately slide off the side of the wok. If not, then use a spatula to slide them off. But if the crackers still stick to the pan and do not slide off easily, then continue pouring hot oil over the crackers until they turn crispy.
- Fry the crackers for another 2-3 minutes until light golden brown.
- Remove from oil and place on a paper towel. Once cooled, store in an airtight container.
The Perfect Batter Consistency
- Left – The batter is too runny. The crackers are too thin and the batter sinks to the bottom.
- Right – The consistency of the batter is just right. The crackers are not too thin or too thick.
I recommend doing a test batch before you make the crackers to check the consistency of the batter. If your batter sinks to the bottom fast, it means the batter is too runny. To fix this, add 1-2 tbsp tapioca flour to thicken the batter. However, if your final crackers are too thick and hard, it means the batter is too thick. Add a little bit of water until you get the desired consistency.
Cooking Tips
- Don’t add peanuts directly into the batter – This will prevent the peanuts from getting soggy from being left in the mixture for too long. Just scoop a ladle of the batter, then sprinkle the peanuts into the ladle instead.
- Use a large wok – It will take a long time to fry rempeyek in a small pan.
- Preheat the wok – If your wok and oil are not hot enough, the batter will stick to the pan and the crackers will hardly slide off the pan.
- Grease the side of the wok with hot oil – This will help the crackers to slide off the pan easily. Remember to do this each time before you pour the batter to the side of the wok.
- Stir the batter each time before you use it – Do this before making each cracker since the flour will settle at the bottom of the mixture after being left for some time.
- Do test batch – I recommend frying 1-2 crackers for the first batch to test the consistency of the batter and practice the motions.
Rempeyek Kacang (Peanut Rice Crackers)
Ingredients
- 1 2/3 cups (250 gr) rice flour
- 3 tbsp (25 gr) tapioca starch
- 1 egg
- 1/4 cup (60 ml) coconut cream
- 1 – 1 1/4 cups (240-300 ml) water
- 12 kaffir lime leaves, (6 joined leaves)
- 1 cup (150 gr) raw peanuts, roughly chopped
- Oil, for frying
Spice Paste
- 3 cloves garlic
- 3 candlenuts
- 1/2 inch (1 cm) sand ginger, optional, peeled
- 1 tsp coriander seeds
- 1 1/2 tsp salt
Instructions
- Make spice paste – With a mortar and pestle or spice grinder, grind garlic, candlenuts, sand ginger, coriander seeds, and salt into a thick paste.
- Make batter – In a large bowl, whisk together seasoning paste, egg, and coconut cream until well combined. Add rice flour, tapioca starch, and a little bit of water. Whisk until smooth with no lump. Then, add the remaining water and whisk until well incorporated.
- Add kaffir lime leaves – Remove the center vein of kaffir lime leaves. Slice the leaves thinly. Add the thinly sliced leaves into the batter. Mix until well combined.
- Preheat pan – Heat oil, enough for deep frying, in a big wok on low-medium heat to 350F/180°C. Once the oil is hot, pour hot oil around the side of the wok with a spatula.
- Fry test – Make sure the pan and oil are hot enough when you try frying the first crackers or the cracker will hardly slide off the side of the wok. First, test making one cracker to check the consistency of the batter. Spoon a small ladle of the batter, then sprinkle some peanuts into it. Gently pour and spread the batter onto the side of the wok. If the batter is too thin, the batter will sink to the bottom. Add 1-2 tbsp tapioca flour until you make it thicker. If the batter is too thick, the crackers will be too hard. Whisk in more water to fix that.
- Fry for 3-4 minutes. Pour hot oil over the cracker continuously with the spatula until crispy. Slide it off from the side into the hot oil. Fry for another 2-3 minutes or until the cracker is light golden brown. Remove from the oil and place on paper towels. Once you get a perfect consistency, fry 4-5 crackers in one batch. Fry until you finish the batter. Remember to give the batter a stir each time you scoop it and to pour hot oil to the side of the wok before you fry the crackers.
- Store the cooled crackers in an airtight container.
So addicting!
Thanks for the review!