No need to be good at cooking, this is the measurement of peyek dough that makes it maximally crispy

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Often, beginners make peyek with "approximate" measurements or follow unclear recipes, so the results are inconsistent.

Brilio.net - Peyek, or rempeyek, is a snack or crispy side dish that is loved by many people. Its distinctive crunchiness and savory taste make peyek suitable to be eaten as a meal companion or just a snack in your spare time. However, making peyek that is crispy and does not easily go soft is not an easy matter.

One of the main keys to success in making perfect peyek lies in the right dough measurements. Often, beginners make peyek with "approximate" measurements or follow unclear recipes, so the results are inconsistent, sometimes crispy, sometimes hard, sometimes even burnt.

Don't worry! This article will reveal a hack for measuring peyek dough that is guaranteed to be fail-proof and produce crispy, savory, and consistent peyek every time you make it. The secret lies in the 3:1 ratio of rice flour to tapioca flour! Curious about how to do it? Check out the full review below summarized by BrilioFood from various sources.

The right amount of peyek dough is the main foundation for producing crispy peyek that does not easily go soft. Each ingredient in the peyek dough has its own role in determining the texture and final taste of the peyek.

- Rice Flour : Gives a crispy texture and savory taste to peyek.

- Tapioca Flour: Serves as a binder and gives a lighter and crispier texture to peyek. Excessive use of tapioca flour can make peyek hard.

- Water: Helps dissolve the flour and spices, and provides the moisture needed for the frying process. The wrong amount of water can make the batter too thick or too thin.

- Seasoning: Gives a distinctive taste and aroma to peyek.

- Coconut milk (Optional): Gives a richer savory taste to the peyek.

- Egg (Optional): Helps bind the dough and gives it a softer texture.

By understanding the role of each ingredient, you can more easily adjust the amount of peyek dough according to your taste and the condition of the ingredients available.

The main secret to getting consistently crispy peyek dough lies in the 3:1 ratio of rice flour to tapioca flour. This ratio produces a balanced dough, not too hard and not too soft, resulting in peyek that is crispy, light, and does not easily go soft.

Application Examples:

If you use 300 grams of rice flour, then use 100 grams of tapioca flour.

If you use 150 grams of rice flour, then use 50 grams of tapioca flour.

Additional Tips:

- Use Quality Flour: Choose good quality rice flour and tapioca flour for optimal results.

- Sieve Flour: Sieve rice flour and tapioca flour before use to avoid lumps.

- Use Sufficient Water: Add water little by little while stirring until the dough reaches the desired consistency. A good dough is not too thick and not too runny.

- Add Lime Leaves: Lime leaves can give a distinctive aroma to peyek. Thinly slice the lime leaves and mix them into the dough.
Experiment with Seasonings: Don't be afraid to experiment with different types of seasonings to create a peyek flavor that suits your taste.

Here are the steps to make peyek dough using the 3:1 ratio hack:

1. Prepare the ingredients:
- Rice flour
- Tapioca flour
- Fine spices (garlic, candlenut, coriander, turmeric, salt)
- Water
- Lime leaves, thinly sliced
- Peanuts or other complementary ingredients (rebon shrimp, anchovies)

2. Mix Rice Flour and Tapioca Flour: Mix rice flour and tapioca flour in a large bowl in a 3:1 ratio. Mix well.

3. Puree the spices: Puree all the spices (garlic, candlenuts, coriander, turmeric, salt). You can use a blender or pestle.

4. Mix the Seasonings and Flour: Add the ground spices into the mixture of rice flour and tapioca flour. Stir well.

5. Add Water Little by Little: Pour the water little by little while stirring until the dough reaches the desired consistency. Make sure there are no lumps.

6. Add Lime Leaves: Add sliced lime leaves into the batter. Mix well.

7. Taste Correction: Taste the dough and add salt or other seasonings if necessary.

8. Add Additional Ingredients: Add peanuts or other additional ingredients into the dough. Mix well.

In addition to the right amount of dough, the frying technique also plays an important role in producing crispy and non-burnt peyek.

- Use lots of oil: Fry the peyek in lots of hot oil.

- Use Medium Heat: Use medium heat when frying peyek so that it cooks evenly and doesn't burn quickly.

- Pour the batter on the edge of the pan: Pour a thin layer of peyek batter on the edge of the pan.

- Pour hot oil over the peyek: Pour hot oil over the peyek so that it comes off the pan and cooks evenly.

- Fry Until Golden Yellow: Fry the peyek until golden yellow and crispy.

- Drain the Oil: Drain the peyek on paper towels or a wire rack to reduce the oil.

- Store in an Airtight Container: Store the peyek in an airtight container after it has cooled to keep it crispy.

(brl/tin)