Ingredients with Measurements:
- 1 cup rice flour
- 1/2 cup all-purpose flour
- 1/2 cup water
- 1/2 cup coconut milk
- 1 egg
- 1/2 tsp salt
- 1/2 tsp sugar
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1/2 tsp turmeric powder
- 1/2 tsp baking powder
- 1/2 cup dried shrimp, chopped
- 3 cloves garlic, minced
- 1/4 cup vegetable oil
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine rice flour, all-purpose flour, salt, sugar, coriander, cumin, turmeric powder, and baking powder. Mix well.
3. In another bowl, whisk together water, coconut milk, and egg until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until well combined.
5. Add chopped dried shrimp and minced garlic to the batter and mix well.
6. Brush the parchment paper with vegetable oil.
7. Spoon the batter onto the parchment paper, making small, thin, and round shapes.
8. Bake for 15-20 minutes or until golden brown.
9. Remove from the oven and let cool.
Time:
Preparation time: 15 minutes
Cooking time: 15-20 minutes
Temperature:
Bake at 350°F (180°C)
Serving size:
Makes 20-25 pieces
Nutritional information:
Calories per serving: 70
Fat: 4g
Carbohydrates: 7g
Protein: 2g
Sodium: 80mg
Sugar: 0.5g
Substitutions for ingredients:
- Rice flour can be substituted with cornstarch or potato starch.
- All-purpose flour can be substituted with gluten-free flour.
- Dried shrimp can be substituted with chopped peanuts or cashews.
Variations:
- Add chopped scallions or chives to the batter for extra flavor.
- Use different spices such as chili powder or curry powder.
- Make a vegetarian version by omitting the dried shrimp and adding chopped vegetables such as carrots or zucchini.
Tips and tricks:
- Use a non-stick baking sheet for easy removal of the rempeyek.
- Make sure the batter is thin enough to spread easily on the parchment paper.
- If the batter is too thick, add a little more water or coconut milk.
- Store the rempeyek in an airtight container to keep them crispy.
Storage instructions:
Store the rempeyek in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat, place the rempeyek in a preheated oven at 350°F (180°C) for 5-10 minutes or until crispy.
Presentation ideas:
Serve the rempeyek on a platter with a dipping sauce such as sweet chili sauce or peanut sauce.
Garnishes:
Garnish with chopped cilantro or parsley for extra freshness.
Pairings:
Serve with a hot cup of tea or coffee.
Suggested side dishes:
Serve with steamed rice or noodles for a complete meal.
Troubleshooting advice:
- If the rempeyek is too thick, add a little more water or coconut milk to the batter.
- If the rempeyek is too thin, add a little more flour to the batter.
Food safety advice:
Make sure the dried shrimp is properly cleaned and cooked before adding it to the batter.
Food history:
Rempeyek is a traditional Indonesian snack made of flour, spices, and peanuts or dried shrimp. It is usually deep-fried, but this baked version is a healthier alternative.
Flavor profiles:
The rempeyek has a crispy texture and a savory flavor with a hint of sweetness from the coconut milk.
Serving suggestions:
Serve the rempeyek as a snack or appetizer at parties or gatherings.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indonesian