🥜 Peyek kacang (crispy peanut crackers)

1 large jar · prep 15 min · cook 25 min

Ingredients

• 150 g rice flour
• 2 tbsp tapioca starch
• 250 ml coconut milk
• 200 g raw peanuts
• 3 garlic cloves, 1 tsp ground coriander
• 1 tsp turmeric
• Lime leaves (optional)
• Frying oil, salt

Method

1. Blend the garlic with the spices and salt, then mix into the flours and coconut milk: the batter should be very thin.
2. Add the peanuts and stir before each ladle — otherwise they sink to the bottom.
3. Heat the oil to 170 °C and pour a thin ladleful DOWN THE SIDE of the pan, not into the middle.
4. The cracker releases itself after a few seconds: that technique is what gives thin, even peyek.
5. Fry 3 min, until golden and no longer bubbling.
6. Drain on a rack and cool completely before storing in a jar.

Adapted from Cessha Andara (YouTube)

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