Ingredients with Measurements:
- 1 cup red beans, soaked overnight
- 1 cup rice flour
- 1/2 cup all-purpose flour
- 1/2 cup water
- 1/4 cup coconut milk
- 1/4 cup sugar
- 1 tsp salt
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1/2 tsp ground turmeric
- 1/2 tsp baking powder
- 1/2 cup vegetable oil
Special equipment needed:
- Wok or deep frying pan
- Slotted spoon
- Parchment paper
Step-by-step instructions:
1. Drain the soaked red beans and pat dry with a paper towel.
2. In a large mixing bowl, combine the rice flour, all-purpose flour, water, coconut milk, sugar, salt, ground coriander, ground cumin, ground turmeric, and baking powder. Mix well until smooth.
3. Heat the vegetable oil in a wok or deep frying pan over medium heat.
4. Dip each red bean into the batter mixture and coat well.
5. Using a slotted spoon, carefully drop the coated red beans into the hot oil and fry until golden brown and crispy. Remove with the slotted spoon and place on a paper towel-lined plate to drain excess oil.
6. Repeat until all the red beans are coated and fried.
7. Serve the Rempeyek Kacang Merah (Red Bean Crackers) on a platter lined with parchment paper.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat
Serving size:
- Makes approximately 2 cups of crackers
Nutritional information:
- Calories: 170 per serving
- Fat: 9g
- Carbohydrates: 20g
- Protein: 3g
Substitutions for ingredients:
- Red beans can be substituted with other beans such as black beans or chickpeas.
- Coconut milk can be substituted with regular milk or almond milk.
Variations:
- Add chopped peanuts or sesame seeds to the batter mixture for added texture and flavor.
Tips and tricks:
- Make sure the red beans are completely dry before dipping them into the batter mixture to prevent the batter from becoming too thick.
- Use a slotted spoon to remove the Rempeyek Kacang Merah (Red Bean Crackers) from the hot oil to prevent them from breaking apart.
- Store the crackers in an airtight container to keep them crispy.
Storage instructions:
- Store the Rempeyek Kacang Merah (Red Bean Crackers) in an airtight container at room temperature for up to 1 week.
Reheating instructions:
- To reheat the crackers, place them in a preheated oven at 350°F for 5-10 minutes until crispy.
Presentation ideas:
- Serve the Rempeyek Kacang Merah (Red Bean Crackers) on a platter lined with parchment paper and garnish with chopped cilantro or green onions.
Garnishes:
- Chopped cilantro or green onions
Pairings:
- Serve the Rempeyek Kacang Merah (Red Bean Crackers) with a spicy dipping sauce or chutney.
Suggested side dishes:
- Serve the Rempeyek Kacang Merah (Red Bean Crackers) as a snack or appetizer.
Troubleshooting advice:
- If the batter is too thick, add a little more water to thin it out.
Food safety advice:
- Make sure the oil is hot enough before frying the crackers to prevent them from becoming too oily.
Food history:
- Rempeyek Kacang Merah (Red Bean Crackers) is a traditional Indonesian snack that is often served during special occasions and celebrations.
Flavor profiles:
- The crackers have a crispy texture with a slightly sweet and savory flavor.
Serving suggestions:
- Serve the Rempeyek Kacang Merah (Red Bean Crackers) as a snack or appetizer with a spicy dipping sauce or chutney.
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Region: Indonesian