Crispy Indonesian Peyek Crackers

Name: Crispy Indonesian Peyek Crackers
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6
Cuisine: Indonesian
Ingredients: 250 gram Rice Flour (for crispy texture); 50 gram Tapioca Flour (for chewiness and crispness); 200 milliliter Coconut Milk (medium thickness); 50 milliliter Water (adjust consistency as needed); 1 large Egg (for binding); 3 cloves Garlic (ground with other spices); 2 pieces Candlenut (roasted, ground with other spices); 1 cm Kencur (Galangal) (fresh, ground with other spices); 0.5 teaspoon Turmeric Powder (for color and flavor); 1 teaspoon Coriander Powder (ground with other spices); 1 teaspoon Salt (to taste); 4 leaves Kaffir Lime Leaves (thinly sliced); 100 gram Peanuts (raw, skinless, for topping); 1 liter Cooking Oil (for deep frying)

Peyek is a traditional crispy Indonesian cracker, often made with a rice flour batter infused with aromatic spices, coconut milk, and various toppings like peanuts or anchovies. It's deep-fried until golden and crunchy, serving as a popular snack or accompaniment to meals.

#Peyek

#Indonesian Snack

#Crispy Cracker

#Peanut Cracker

#Deep Fried

#Appetizer

#Side Dish

Crispy Peyek Cracker

Recipe Information

20m

Prep Time

40m

Cook Time

Total Time

Servings

Medium

Indonesian

English

Nutrition (per serving)

250

Calories

Protein

25g

Carbs

15g

Fat

Golden Brown Peyek

Ingredients

Servings: 6

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Peyek with Peanuts

Instructions

0/7 completed

1
Prepare Spice Paste. Grind garlic, roasted candlenuts, kencur, turmeric powder, coriander powder, and salt into a smooth paste. Add a tiny bit of water if needed to blend.
Preview
5m
Preview
Prepare Spice Paste. Grind garlic, roasted candlenuts, kencur, turmeric powder, coriander powder, and salt into a smooth paste. Add a tiny bit of water if needed to blend.
5m
Ensure spices are finely ground for best flavor distribution.
2
Mix Batter. In a large bowl, combine rice flour, tapioca flour, coconut milk, water, and the prepared spice paste. Whisk until smooth and lump-free. Stir in the sliced kaffir lime leaves and egg.
Preview
10m
Preview
Mix Batter. In a large bowl, combine rice flour, tapioca flour, coconut milk, water, and the prepared spice paste. Whisk until smooth and lump-free. Stir in the sliced kaffir lime leaves and egg.
10m
The batter should be thin enough to spread but thick enough to hold toppings. Adjust water if necessary.
3
Prepare Toppings. If using peanuts, ensure they are raw and optionally halved.
Preview
2m
Preview
Prepare Toppings. If using peanuts, ensure they are raw and optionally halved.
2m
Other toppings like anchovies or rebon shrimp can also be used.
4
Heat Oil. Heat a generous amount of cooking oil in a wok or deep pan over medium-high heat until hot (about 170-180°C).
Preview
5m
Preview
Heat Oil. Heat a generous amount of cooking oil in a wok or deep pan over medium-high heat until hot (about 170-180°C).
5m
Ensure oil is hot enough to prevent peyek from absorbing too much oil, but not too hot that it burns quickly.
5
Fry Peyek. Take a spoonful of batter, add a few peanuts on top. Pour the batter along the inner edge of the hot wok, letting it slowly slide into the hot oil. Repeat with a few more spoonfuls, ensuring they don't stick together.
Preview
15m
Preview
Fry Peyek. Take a spoonful of batter, add a few peanuts on top. Pour the batter along the inner edge of the hot wok, letting it slowly slide into the hot oil. Repeat with a few more spoonfuls, ensuring they don't stick together.
15m
Use the back of the spoon to help spread the batter thinly on the wok edge. Gently push hot oil over the batter edges to help it detach.
6
Cook Until Crispy. Fry each peyek until golden brown and crispy. Flip occasionally if needed. Remove from oil and place on a wire rack lined with paper towels to drain excess oil.
Preview
10m
Preview
Cook Until Crispy. Fry each peyek until golden brown and crispy. Flip occasionally if needed. Remove from oil and place on a wire rack lined with paper towels to drain excess oil.
10m
Don't overcrowd the wok. Fry in batches for best results.
7
Cool and Store. Let the peyek cool completely before storing in an airtight container to maintain crispness.
Preview
30m
Preview
Cool and Store. Let the peyek cool completely before storing in an airtight container to maintain crispness.
30m
Proper cooling and storage are key to keeping peyek crunchy for longer.