YouTube/RESEP INSPIRASI DEBM
Brilio.net - Rempeyek or peyek is a crispy snack that is often used as a complement to food. Made from rice flour with various fillings such as peanuts , rebon shrimp, anchovies, and lime leaves, rempeyek has a savory taste that is addictive.
In terms of making, rempeyek uses a mixture of rice flour, eggs, tapioca flour, and various spices to produce a savory taste and maximum crispiness. To get a crispier texture, rempeyek dough is usually dissolved in ice water before frying.
When fried, the rempeyek dough is usually molded on the edge of the pan. This method is widely used to make the rempeyek thinner. After being exposed to heat, the dough will harden and fall into the hot oil.
However, this method often produces rempeyek that are uneven in shape. The part printed on the edge of the pan is thin, but the part that falls directly into the oil is often thicker or lumpy.
Well, if you want a more evenly thin rempeyek, there is a trick you can try! A YouTube user RESEP INSPIRASI DEBM once shared a trick for printing rempeyek using a simple tool so that the results are more even and crispy. Curious? Check out the complete method below!
As reported by BrilioFood from YouTube RESEP INSPIRASI DEBM, prepare a stainless steel spatula or ladle which is safer to use to mold the rempeyek dough.
First of all, prepare a frying pan filled with oil. Then heat it over medium heat.
photo: YouTube/DEBM INSPIRATION RECIPE
Meanwhile, dip the spatula into the oil. This is done so that the spatula is not sticky and easy to use to print the dough. At this stage, it is better to soak the spatula for a few minutes, yes.
When it is hot, lift the spatula. Then pour the rempeyek mixture onto the top. Don't forget to smooth the mixture until it fills the entire surface of the spatula. It is better to do this molding process on a container or basin containing the rempeyek mixture. That way, the remaining overflowing mixture can fall directly into the container and not spill everywhere.
photo: YouTube/DEBM INSPIRATION RECIPE
After the dough is molded neatly and evenly, immediately insert the spatula into the hot oil. Let it sit for a while until the rempeyek is stiff and starts to loosen. When it has loosened from the mold, shake the spatula so that the rempeyek is released perfectly.
photo: YouTube/DEBM INSPIRATION RECIPE
Next, fry the rempeyek until it is completely dry and turns golden brown. When frying, don't forget to turn the rempeyek over so that it cooks evenly. Now, when it is cooked, remove and drain. Because the dough is molded with a spatula, the thin shape tends to be even.
photo: YouTube/DEBM INSPIRATION RECIPE
FAQ about frying rempeyek so it's thin and crispy
1. Why are rempeyek fried on the edge of the pan often thick in the middle?
When molded on the edge of the pan, the batter that falls directly into the oil can clump, so that the center is thicker than the edges.
2. What are the advantages of using a stainless spatula to make rempeyek?
The spatula helps spread the dough more evenly, so the results are thinner and crispier without lumps.
3. Why do spatulas have to be soaked in oil before use?
Soaking the spatula in hot oil makes it non-stick, making the dough easier to shape and release when frying.
4. How long does it take to fry rempeyek until cooked?
About 2-3 minutes per side, depending on the thickness of the dough and the heat of the oil.
5. How do you store rempeyek so that it stays crispy for longer?
Store the rempeyek in an airtight container or closed jar after it has completely cooled so that it doesn't go soft quickly.
(brl/lut)
