The trick to making rempeyek that is not hard and oil-free is to rely on 1 type of flour

foto: YouTube/Yuli Filza

The secret to crispy and non-oily rempeyek is just rice flour.

Brilio.net - Among the many types of fried foods, rempeyek is one of the favorite snacks of many people. In fact, many people deliberately stock rempeyek as a snack. The savory taste and crunchiness are always addictive!

The crispy texture of this rempeyek actually comes from the rice flour used as the main ingredient. Some people choose to add other types of flour such as cornstarch or tapioca to make it crispier and last longer. However, it turns out that adding other flours doesn't always work, you know!

A YouTuber, Yuli Filza, once shared her experience in a video. She admitted that when she added other flour, the resulting rempeyek became hard and oily.

"The result is always hard and rather oily," said Yuli Filza.

Finally, she chose to use only rice flour when making rempeyek. But to keep the result crispy, not soft, and not oily, she applied a special trick that makes the rempeyek more beautiful.

1. Rice Flour

Being the main ingredient that gives crispy texture to rempeyek. Using other flour can change the texture.

2. Egg Yolk

Helps bind the dough to be more stable and produces a crispy texture. On the other hand, egg whites can actually make rempeyek softer and oilier.

3. Water

The amount of water in the dough greatly affects the thickness and crispiness of the rempeyek. Use the appropriate measurements for optimal results.

4. Cooking Oil

Using fresh and hot oil is very important to prevent the rempeyek from absorbing too much oil.

Ingredients:
- 250 gr rice flour
- 1 egg yolk
- 3 candlenuts
- 3 cloves of garlic
- 2 lime leaves
- 1 tsp salt
- 1 tsp coriander powder
- Flavoring to taste
- 1/2 cm turmeric
- 300 ml water (can be reduced to suit the thickness of the rempeyek)
- Peanuts to taste (cut into small pieces)
- Sufficient cooking oil

How to make:
1. Puree the candlenuts, garlic, lime leaves, salt, coriander powder, flavoring, and turmeric.
2. Mix the ground spices into a container containing rice flour.
3. Add the egg yolk, then stir until evenly mixed.

photo: YouTube/Yuli Filza

4. Pour in the water little by little while stirring until the dough is smooth and without lumps.

photo: YouTube/Yuli Filza

5. Heat enough new oil.
6. Take a spoonful of batter, add a handful of peanuts, then fry on the edge of the pan.

photo: YouTube/Yuli Filza

7. Pour hot oil over the rempeyek so that it cooks evenly. Avoid turning it over so that the rempeyek does not absorb too much oil.

photo: YouTube/Yuli Filza

8. When the color is golden yellow and the oil starts to calm down, remove and drain.
9. Rempeyek is ready to be served, crispy and not oily!

photo: YouTube/Yuli Filza

1. Why are rempeyek hard and oily?

Usually due to the use of egg whites and other additional flours that are not appropriate.

2. Can you make rempeyek without eggs?

Yes! But the texture might be a little different. You can try adding a little coconut milk for a more savory result.

3. How long can rempeyek stay crispy?

If stored in an airtight container, rempeyek can stay crispy for up to 2 weeks.

4. Can you use coconut milk for the rempeyek dough?

Yes! Coconut milk can add a savory flavor, but it's best to use thin coconut milk so the dough isn't too heavy.

5. How do you store rempeyek so that it stays crispy?

Store in an airtight jar and keep away from moisture to maintain its crispiness.

(brl/tin)