Tricks to make crispy rempeyek dough that doesn't go rancid quickly without needing coconut milk

foto: YouTube/Santo Sapi

Coconut milk can make rempeyek quickly go rancid when stored.

Brilio.net - Rempeyek is usually made from rice flour, which gives it a thin and crispy texture. Because of its texture, rempeyek is often used as a substitute for crackers when eating. In addition to rice flour, many people add coconut milk to replace water, which makes rempeyek more savory and crispy. However, coconut milk can make rempeyek quickly go rancid when stored, because coconut milk can indeed accelerate food spoilage.

To avoid this, it is better not to use coconut milk if you want to make rempeyek as a snack stock at home. As an alternative, you can try a trick from YouTube user Santo Sapi. In one of his videos, he shares a recipe for rempeyek passed down from his grandmother, which does not use coconut milk. Instead, he uses other ingredients to keep the rempeyek crispy.

As reported by BrilioFood from Santo Sapi YouTube on Monday (27/1), he actually uses lime water and a mixture of tapioca flour. These two ingredients can increase the crispiness of the rempeyek, you know. In addition, the two ingredients do not affect the aroma of the rempeyek. So even if you want to store it for stock, the rempeyek can last a long time and remain crispy.

photo: YouTube/Santo Sapi

To be more precise, prepare a bowl or container first. Then add 200 grams of rice flour and 50 grams of tapioca flour (starch). So the measurement is 3:1 for the use of flour. Next, add thinly sliced lime leaves, 1 egg, and 1 tbsp of lime soaking water.

"If you don't want to use lime, you can replace it with baking soda. But just a little, not too much," explained YouTube Santo Sapi.

photo: YouTube/Santo Sapi

Then add turmeric powder and ground spices (1 tbsp coriander, salt, 3 cm kencur, 5 candlenuts, 3 cloves of garlic). Then pour in water little by little while continuing to stir. The use of water can be estimated until the mixture dissolves, but the end result is not too thick, okay. In this recipe, YouTube user Santo Sapi uses 1 cup less water.

photo: YouTube/Santo Sapi

After that, add the chopped peanuts. Then stir again. If so, add flavoring and pepper powder to taste, stir until smooth. Now, this rempeyek dough is ready to be fried.

Before frying, prepare a frying pan and pour enough oil. While it is heating, pour oil on the edges of the pan so that the dough does not stick when molded. Now, after it is hot, then mold the dough and fry the rempeyek over medium heat.

photo: YouTube/Santo Sapi

When it is dry and turns golden yellow, remove and drain the rempeyek. The texture is crispy, not oily, and clearly this rempeyek does not easily smell rancid when stored. If you want to make it a stock, you can immediately put it in a jar when the rempeyek is cold.

photo: YouTube/Santo Sapi

Once the rempeyek has completely cooled, store it in an airtight container or a clean, dry glass jar. Make sure the container is completely sealed to prevent air from entering. Store in a cool, dry place, avoid places exposed to direct sunlight or moisture. With the right storage method, rempeyek can last up to 1-2 months without losing its crispiness.

In addition to the commonly used peanuts, rempeyek can be made with various other toppings that are no less delicious. Some popular variations include savory anchovy rempeyek, protein-rich shrimp rempeyek, or crunchy soybean rempeyek. There is even the aromatic lime leaf rempeyek, made by adding pieces of lime leaves that are fried until dry with the batter. Each variation gives the rempeyek a unique taste and texture.

(brl/tin)