Ingredients
500g rice flour 125g corn flour
450ml coconut milk
750ml water (This is an estimate. You may need to add more to achieve a fairly runny but not too diluted texture for the batter.)
2 tbsp fennel
2 tbsp cumin
3 tbsp coriander seeds
1 tsp turmeric
2 big eggs
2 tsp salt
500g peanuts
Some curry leaves cut small
Vegetable oil for frying
**Blend the following:
9 garlic cloves
5 candlenuts
Method
1.Coarsely pound the fennel, cumin and coriander seeds.
2.Set aside.
3.In a large bowl, place the flour, egg, salt, fennel, cumin, coriander seeds, turmeric and the blended ingredients.
4.Add in the coconut cream and water.
5.Stir until well-mixed. Aim for a texture that is runny yet not overly thin.
6.Heat a wok over medium-low heat with oil to the depth of at least 7.5cm.
7.Fill a ladle with the batter and add in some peanuts.
8.You can vary the quantity of peanuts according to your preference.
9. Fry each piece of rempeyak until crisp throughout.
10.Remove from oil and place the rempeyek on kitchen paper to remove excess oil. Store in air-tight containers.