Snacks > Asian Snacks > Indonesian Snacks > Rempeyek

Rempeyek Jagung (Corn Crackers) Recipe

Ingredients with Measurements:
- 1 cup corn kernels
- 1 cup rice flour
- 1/2 cup all-purpose flour
- 1/2 cup water
- 1/2 teaspoon salt
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground fennel
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon baking powder
- 1/4 teaspoon sugar
- 1/2 cup vegetable oil

Special equipment needed:
- Large mixing bowl
- Whisk
- Non-stick frying pan
- Slotted spoon
- Paper towels

Step-by-step instructions:

1. In a large mixing bowl, combine the rice flour, all-purpose flour, salt, ground turmeric, ground cumin, ground coriander, ground fennel, ground black pepper, baking powder, and sugar. Whisk to combine.

2. Add the corn kernels and water to the dry ingredients. Mix well to form a thick batter.

3. Heat the vegetable oil in a non-stick frying pan over medium heat.

4. Using a slotted spoon, drop spoonfuls of the batter into the hot oil. Flatten the batter with the back of the spoon to form thin, round crackers.

5. Fry the crackers for 2-3 minutes on each side or until golden brown and crispy.

6. Use a slotted spoon to remove the crackers from the oil and place them on a paper towel-lined plate to drain excess oil.

7. Repeat the process with the remaining batter.

Preparation time: 10 minutes
Cooking time: 20 minutes
Medium heat
Serving size:
Makes approximately 20 crackers

Nutritional information:
Calories per serving: 70
Fat per serving: 4g
Carbohydrates per serving: 8g
Protein per serving: 1g

Substitutions for ingredients:
- Corn kernels can be substituted with other vegetables such as peas or carrots.
- Rice flour can be substituted with cornstarch or potato starch.
- All-purpose flour can be substituted with gluten-free flour or chickpea flour.
- Vegetable oil can be substituted with coconut oil or peanut oil.

- Add chopped herbs such as cilantro or parsley to the batter for added flavor.
- Sprinkle sesame seeds or chopped peanuts on top of the crackers before frying for added crunch.
- Add chili flakes or chili powder to the batter for a spicy kick.

Tips and tricks:
- Make sure the oil is hot enough before frying the crackers to ensure they cook evenly and become crispy.
- Use a slotted spoon to remove excess batter from the spoon before dropping it into the hot oil to prevent splatters.
- Store the crackers in an airtight container to maintain their crispiness.

Storage instructions:
Store the crackers in an airtight container at room temperature for up to 3 days.

Reheating instructions:
Reheat the crackers in a 350°F oven for 5-7 minutes or until crispy.

Presentation ideas:
Serve the crackers on a platter with a dipping sauce such as sweet chili sauce or peanut sauce.

Garnish the crackers with chopped scallions or cilantro.

Pair the crackers with a cold beer or a refreshing iced tea.

Suggested side dishes:
Serve the crackers with a side of fresh vegetables such as cucumber or carrot sticks.

Troubleshooting advice:
- If the batter is too thick, add a little more water to thin it out.
- If the crackers are not crispy, increase the heat of the oil and fry them for a little longer.

Food safety advice:
Make sure the oil is hot enough before frying the crackers to prevent the growth of bacteria.

Food history:
Rempeyek Jagung is a popular Indonesian snack that is traditionally made with peanuts. This recipe uses corn kernels instead for a unique twist.

Flavor profiles:
The crackers are savory and slightly spicy with a crispy texture.

Serving suggestions:
Serve the crackers as a snack or appetizer before a meal.

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Region: Indonesian

Taste: Crispy, Crunchy, Savory, Salty