Brilio.net - Peyek is one of the snacks that is very popular among Indonesian people. Usually, peyek is made from rice flour mixed with water to form a thick dough, then given spices and nuts. Its savory and crunchy taste makes many people like this snack.
No need to always buy outside, you can make your own peyek at home. In addition to being easy to make, the ingredients needed are also quite simple and usually available at home. If the stock of rice flour is running out, don't worry because you can replace the basic ingredients of peyek dough with wheat flour.
To prevent the texture from being tough and hard, some people add cornstarch to the dough. However, there are actually other ingredients that need to be added to produce a crispier and more durable peyek dough. One YouTube user, Dapoer cook, has proven this.
"Here I will give you the secret of peyek so that it is delicious, savory, and crispy and lasts a long time and does not easily go soft," he said as quoted by BrilioFood from YouTube Dapoer cook on Sunday (29/9).
First, cut the peanuts that will be processed. Set aside. Next, put 6 cloves of garlic, 4 candlenuts , and 1 tbsp of coriander into a blender. Puree and set aside first.
photo: YouTube/Dapoer cook
Mix 50 grams of cornstarch, 250 grams of wheat flour, and 50 grams of tapioca flour. Stir until there are no lumps of flour. If so, add the ground spices that have been made. Stir evenly.
photo: YouTube/Dapoer cook
To make it taste even more savory, add 1/2 tsp of powdered broth, 1/2 tsp of flavoring, 1/4 tsp of turmeric powder, 1 packet of coconut milk and 1/4 tsp of baking powder. The addition of baking powder is what can make the texture of peyek crispier and last longer. Finally, pour 500 ml of water into the container.
"Pour it little by little until the peyek mixture is ready," he explained further.
photo: YouTube/Dapoer cook
Next step, add sliced lime leaves and chopped peanuts. Stir and then the peyek dough is ready to be fried in hot oil.
photo: YouTube/Dapoer cook
Place the peyek dough on the edge of the pan. This aims to make the peyek shape thin.
"Because it doesn't clump, the peyek becomes tastier and crispier," he said.
photo: YouTube/Dapoer cook
Fry the peyek until it is golden brown. Once done, immediately remove and drain until the oil content in the peyek is reduced. The peyek is ready to eat.
photo: YouTube/Dapoer cook